Can I make an easy breakfast quiche without a crust?

Yes. Grease the pie dish well and follow the same instructions for the filling and custard. The bake time remains similar, though the edges may brown slightly faster.

How long does leftover quiche stay fresh?

Stored properly in the fridge, your quiche will last up to 4 days. For longer storage, freeze slices and reheat as needed.

Can I use plant-based milk in this easy breakfast quiche?

Absolutely. Unsweetened almond, soy, or oat milk works well. Just avoid anything flavored or sweetened.

What cheeses melt best for quiche?

Shredded cheddar, Swiss, mozzarella, or gruyère are all great. Avoid hard cheeses that don't melt smoothly unless using them in small amounts for flavor.

How can I tell when it’s fully baked?

The top should be lightly golden, and a knife inserted in the center should come out clean. If it jiggles like liquid, bake it longer, checking every 5 minutes.

Easy Breakfast Quiche Recipe for Brunch or Make-Ahead Meals

Easy Breakfast Quiche

Print Recipe

This easy breakfast quiche features a flaky pie crust filled with a savory egg custard, melty cheese, and your choice of vegetables and meats. It’s a versatile, make-ahead-friendly dish perfect for breakfast, brunch, or even dinner.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 pre-made pie crust (store-bought or homemade)
4 large eggs
1 cup whole milk or heavy cream
1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
1 cup cooked and crumbled bacon, sausage, or ham (optional)
1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
1 tablespoon olive oil or butter (for sautéing vegetables)
Salt and pepper to taste
1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Instructions

Preheat the oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess crust. Pre-bake the crust for 5–10 minutes for extra crispness if desired.
Heat olive oil or butter in a skillet over medium heat. Sauté chopped vegetables for about 7 minutes, until tender. Let cool slightly. Cook and crumble any meat if using.
In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and herbs (if using).
Layer the cooked vegetables and/or meat evenly in the pie crust. Sprinkle shredded cheese over the top.
Pour the egg mixture over the fillings, ensuring it spreads evenly.
Bake for 45 minutes or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
Cool for 10 minutes before slicing and serving.

Notes

To make it vegetarian, omit meat and double the veggies.
Use plant-based milk and cheese for a dairy-free version.
Store leftovers in the refrigerator for up to 4 days.
Freeze baked quiche for up to 2 months and reheat at 350°F for 30 minutes.

Find it online: https://www.cookwithbenchi.com/easy-breakfast-quiche/