With a little planning ahead, a breakfast quiche is an easy, delicious way to put a filling meal on the table first thing in the morning. This breakfast quiche recipe can feed your family or a crowd!
I only started making quiche about four years ago: shortly after my husband and I got married. My husband went through a phase where he had a hard time eating just plain eggs with cheese for breakfast.
The eggs I was getting at the time tasted funky and he had a hard time getting past that when I switched egg sources. So I had to get creative with my breakfast recipes to disguise eggs.
This was also the time I took the plunge and learned how to make Eggs Benedict because Pioneer Woman made it look so easy in a blender. Haven’t been the same since!
I don’t have any fond childhood memories that include quiche, nor did I learn how to make it from my mother. It was just something I found in my Mennonite cookbook, Basics and More , and tweaked and tinkered it to our liking. Ok, so I totally revamped it because my husband and I are picky breakfast eaters!
Planning Ahead for Your Breakfast Quiche Recipe
Before my son was born, I would get up at 4:30 every morning and go to the barn with my husband. We would both come home together so I wanted breakfast to always be quick and easy.
I always make quiche the day before. Browning the sausage, frying the bacon and shredding the cheese all takes time. It takes even longer if I don’t have a pie crust in the freezer and I have to make that, too. [Get the flaky pie crust recipe here!]
To make things more convenient, I usually prepare the meats a day or two before. I can plan biscuits and gravy for the day before quiche. I fry up a whole pack of breakfast sausage and set aside half for the quiche. Or if I’ve planned eggs and bacon the day before, I fry up four extra pieces of bacon while I have the mess.
Both meats keep nicely in the fridge until you are ready to make the breakfast quiche recipe.
Serving Breakfast Quiche
We actually prefer this breakfast quiche recipe the day after it’s been baked because it gives the flavors time to blend. For the two of us I just heat our slices in a cast iron skillet with bacon grease on the bottom. I put them on a very low heat with a lid and breakfast is ready in 15 minutes. Re-heating the quiche this way also gives the crust extra flavor and a wonderful crisp.
If you are reheating quiche for a crowd, just throw all your pans of quiche in a 350° oven for 20 minutes or until heated through.
My husband and I can get three breakfasts out of a nine inch quiche. I cut it in six and we each are filled with one slice.
For a crowd, cut your quiche in eight pieces and let your guests take seconds if they please. It is very filling and with anything on the side like toast or fruit – 1/8 slice is plenty.
Serve with my delicious cheese sauce! Get the recipe when you grab my mini cookbook freebie “Accent Your Meal.”
If you have an extra hungry crowd, fry up some hash browns on the side.
How to Make the Breakfast Quiche Recipe
I like to have everything ready to go when I start making this. So I brown the sausage, fry the bacon and shred the cheese.
In a bowl combine the meats, cheese and flour. Mix it well to coat everything in flour. Pour this into the unbaked pie shell.
Using the same bowl as before, beat the eggs and then add the milk, salt and dry mustard. Pour this mixture over the filling.
Bake! Let it stand 10 minutes or more before serving.
I always make my cheese sauce to go with this breakfast quiche recipe. Grab my mini cookbook freebie and it’s in there!
Breakfast Quiche Recipe
- 1/2 pack breakfast sausage, browned
- 4 slices bacon, fried
- 2 cups shredded cheese Swiss, cheddar or colby work well
- 2 tbsp flour
- 9 inch unbaked pie crust
- 4 eggs
- 1 cup milk
- 1/4 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp onion powder
Brown sausage and drain. Fry bacon and crumble it. Shred the cheese.
Prepare pie crust in the pan and flute the edges.
Combine meats, cheese and flour in a bowl and mix well to coat everything in flour. Spread this filling into the crust.
Using the same bowl combine eggs, milk, salt, dry mustard and onion powder. Whisk or mix well. Pour this over the filling.
Bake at 350 for 35 to 40 minutes or until a knife inserted into the middle comes out clean. Let it set for 10 minutes before serving.
Serve with my wonderful cheese sauce in my freebie, "Accent Your Meal."