{"id":144871,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/breakfast-quiche\/"},"modified":"2024-01-25T12:37:08","modified_gmt":"2024-01-25T18:37:08","slug":"breakfast-quiche","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/breakfast-quiche\/","title":{"rendered":"Breakfast Quiche"},"content":{"rendered":"<p>For an elegant brunch or lunch, few foods compare to a perfect breakfast quiche. With its rich custard peppered with savory meats, creamy cheeses and vegetables of your choosing, <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quiche recipes<\/a> are your one-way ticket to a crowd-pleasing meal. Once you get the basics down, quiche is one of those adaptable entrees you&#8217;ll reach for time and again.<\/p>\n<p>If this is your first time making a quiche, don&#8217;t be intimidated. This easy breakfast quiche recipe is perfect for beginners, and it&#8217;s endlessly versatile for confident cooks who want to get creative with their own choice of fillings.<\/p>\n<h2>Does pie crust need to be prebaked for quiche?<\/h2>\n<p>Whether a savory <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quiche Lorraine<\/a> or a sweetly filled pie, any pie with a heavy or wet filling should have the crust prebaked using a technique called blind baking. Blind baking partially cooks the crust before adding the filling. It ensures the pie (or quiche, in this instance) does not have a soggy bottom after it&#8217;s baked.<\/p>\n<p>For more information and tips on this, check out our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to blind bake a pie crust<\/a>.<\/p>\n<h2>Breakfast Quiche Ingredients<\/h2>\n<ul>\n<li><strong>Flour:<\/strong> To make a perfect pie crust, it&#8217;s important to measure your flour accurately (yet another good reason <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-a-kitchen-scale\/\" data-name=\"www.tasteofhome.com\/article\/why-you-need-a-kitchen-scale\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">why you need a kitchen scale<\/a>) and not overwork the flour when mixing. Mixing a pie dough too much can cause the gluten in the flour to overdevelop, leading to a tough or chewy crust.<\/li>\n<li><strong>Butter:<\/strong> Whether you choose to make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter pie crust<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/pie-crust-recipes\/shortening-pie-crusts\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/pie-crust-recipes\/shortening-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegan pie crust<\/a> with shortening, make sure that the fat is cold. If using butter, you want to see flecks of solid butter throughout the dough. These pieces of butter will melt and release steam in the oven as the crust bakes, creating vital air pockets that will make the crust light and flaky. Here are our Test Kitchen&#8217;s picks for <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best butter brands<\/a>.<\/li>\n<li><strong>Ice water:<\/strong> Use just enough to hydrate the flour and bring together the ingredients into a soft, smooth dough. Cold water is also ideal here, as it will help keep the butter nice and cold while preparing the dough.<\/li>\n<li><strong>Eggs:<\/strong> Fresh eggs provide the filling with richness and structure for any quiche. Getting the egg-to-milk ratio just right is the trick to a perfectly set and silky breakfast quiche. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-eggs-are-fresh\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-eggs-are-fresh\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to tell if an egg is bad<\/a>.<\/li>\n<li><strong>Cream:<\/strong> When considering <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">heavy cream vs. whipping cream<\/a> for your recipe, they&#8217;re relatively interchangeable. If you don&#8217;t have either, you can use milk or half-and-half; just know that it will be less rich, and the texture will be slightly different. We recommend using whole milk instead of low-fat or skim if you go that route.<\/li>\n<li><strong>Cheese:<\/strong> This easy breakfast quiche uses two kinds of cheese. Monterey Jack melts like a dream (like these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-name=\"www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">melting cheeses)<\/a>, and cheddar adds a lovely sharp flavor.<\/li>\n<li><strong>Bacon:<\/strong> You want cooked, crisp, crumbled bacon for your quiche. Uncooked bacon would become rubbery in a quiche and turn the whole thing into a big, greasy mess. Here&#8217;s our tried-and-true guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cook bacon<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949166\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_1b.jpg?fit=700%2C1024\" alt=\"Breaking the dough with pastry blender\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large mixing bowl, combine the flour and salt. Next, using a fork or pastry blender, cut in butter until crumbly and resembles small peas.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949167\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_2b.jpg?fit=700%2C1024\" alt=\"Mixing the dough with fork \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949168\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_3b.jpg?fit=700%2C1024\" alt=\"mixing dough with fork in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Begin to gradually add the ice water, mixing gently with a fork until the dough just begins to hold when pressed together with your fingers (the dough should still be rather loose and crumbly).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949169\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_4b.jpg?fit=700%2C1024\" alt=\"Wraping the dough in plastic paper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Turn out the mixture onto a large piece of plastic. Shape it into a flattened disk, and wrap it tightly. Refrigerate for one hour.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: When learning <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to make pie crust<\/a> from scratch, a number one rule: Don&#8217;t skip the chill. Pie crust needs to rest in the refrigerator before it is rolled out and shaped so the flour property hydrates and the ingredients meld together into a smooth, pliable dough. Dough that has not been chilled will not be easy to work with and will not bake properly in the oven.<\/p>\n<h3>Step 2: Roll and shape<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949170\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_5b.jpg?fit=700%2C1024\" alt=\"Rolling out the dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. Remove the pie dough from the refrigerator, and place it on a lightly floured surface. Roll the dough into a circle that&#8217;s about 1\/8-inch thick, then transfer to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the pie plate, then flute or crimp the pie edges as desired.<\/p>\n<p><em>Editor&#8217;s tip<\/em>: If you have leftover pie dough, try to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make decorative crusts<\/a> designs for some added flair.<\/p>\n<h3>Step 3: Blind bake the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949172\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_7b.jpg?fit=700%2C1024\" alt=\"Putting foil over dough in pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Line the unpricked crust with a double thickness of heavy-duty foil, and bake for five minutes. Remove the foil, and bake for another five minutes. Remove the crust from the oven, and cool on a wire rack. Reduce the oven&#8217;s heat to 375\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: To safeguard your crust from sagging in the oven during blind baking, you can add pie weights (an essential\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/tarts-pies-baking-tools\/\" data-name=\"www.tasteofhome.com\/collection\/tarts-pies-baking-tools\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pie-baking tool<\/a>) on top of the foil lining.<\/p>\n<h3>Step 4: Add your filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949173\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_8b.jpg?fit=700%2C1024\" alt=\"Adding the fillings in dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To the prebaked crust, sprinkle in the cooked bacon, cheeses and onion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949174\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_9b.jpg?fit=700%2C1024\" alt=\"Pouring the liquid ingredients in dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a bowl, beat the eggs, whipping cream, salt, sugar and cayenne. Pour the mixture over the top.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: For a boost of flavor, caramelize your onions in a small skillet prior to adding them in.<\/p>\n<h3>Step 5: Bake and enjoy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949175\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_10b.jpg?fit=700%2C1024\" alt=\"Checking the baked quiche with knife\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Let stand for 10 minutes before cutting.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: We like to bake our quiche in the lower third of the oven. This helps ensure the crust fully bakes and is crisp and golden on the bottom.<\/p>\n<h2>Breakfast Quiche Variations<\/h2>\n<ul>\n<li><strong>Change the cheese:<\/strong> Try experimenting with different <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheese-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cheese-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of cheeses<\/a> such as Havarti, Gouda, Swiss, mozzarella, ricotta, feta, goat or blue cheese, to name just a few.<\/li>\n<li><strong>Crust options galore:<\/strong> You can use a store-bought pie crust to save time, or try a crispy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/potato-crust-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/potato-crust-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato crust quiche<\/a> made from hash browns.<\/li>\n<li><strong>Make a crustless quiche:<\/strong> Quiches typically have a single crust on the sides and bottom, but you can also make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crustless-spinach-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/crustless-spinach-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crustless quiche<\/a>. Just pour the wet ingredients into a pie dish or ovenproof skillet, and bake until the edges are set and the center is just a little jiggly.<\/li>\n<li><strong>Mix up your meat choices:<\/strong> Ham and sausage also work great instead of bacon.<\/li>\n<li><strong>Load up on veggies:<\/strong> As for veggies, feel free to use just about anything from the garden or your farmers market haul, including asparagus, tomatoes, bell peppers, mushrooms, zucchini, peas, leeks, broccoli, artichokes and more. Let this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garden-vegetable-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/garden-vegetable-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garden vegetable quiche<\/a> serve as inspiration.<\/li>\n<li><strong>Flavor with herbs and spices:<\/strong> Garlic powder, onion powder, paprika and mustard powder are great spices that pair well with breakfast quiche. Additionally, fresh herbs such as dill, chives, parsley, basil and thyme can also amp up the flavor. Here&#8217;s a helpful guide for <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-name=\"www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fresh to dried herb conversion<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Breakfast Quiche<\/h2>\n<p>Baked quiche may be stored in the refrigerator for two to three days. Let it cool to room temperature after baking, then cover or wrap tightly in plastic wrap before transferring it to the fridge. Leftovers may be warmed in the oven or gently in the microwave until heated through.<\/p>\n<h2>Can you freeze breakfast quiche?<\/h2>\n<p>Yes, you can freeze a quiche (and <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-cooked-eggs\/\" data-name=\"www.tasteofhome.com\/article\/can-you-freeze-cooked-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">you can freeze eggs<\/a>!). Once baked, this easy breakfast quiche may be tightly wrapped in plastic wrap and foil and frozen for up to one month.<\/p>\n<h2>Breakfast Quiche Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949164\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_20_5b_YVedit.jpg?fit=700%2C1024\" alt=\"Breakfast Quiche on wooden board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How can you tell breakfast quiche is fully baked?<\/h3>\n<p>Time estimates in a breakfast quiche recipe should not be the only measure used to tell if your quiche is fully baked. To test a quiche for doneness, give it a gentle jiggle towards the end of its cooking time. A perfectly cooked quiche should have fully set edges with a slightly jiggly center. This visual test will help ensure you have a silky, creamy filling that is neither tough nor rubbery. A second test you can conduct is a knife test. Upon removing the breakfast quiche from the oven, a knife, when inserted into the center of the quiche, should come out clean.<\/p>\n<h3>How do you prevent watery quiche?<\/h3>\n<p>If your quiche filling is watery, look no further than your choice of filling. Vegetables with high water content like spinach, zucchini (try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-zucchini-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/cheesy-zucchini-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesy zucchini quiche<\/a>), peppers and mushrooms, should all be sauteed (and drained, if necessary) to release as much of their water content before adding them to your breakfast quiche recipe.<\/p>\n<p>Adding extra milk or a lot of vegetables to a quiche will impact the cook time, so bake with care, and follow the jiggle and knife test noted above (rather than relying on the baking time estimates in a recipe alone) to ensure your quiche is baked to perfection.<\/p>\n<h3>How do you prevent soggy crust for quiche?<\/h3>\n<p>A soggy bottom on a quiche can be caused by a few common mistakes. Among the most common quiche-making mistakes is not properly blind baking the crust. If you do not prebake the crust long enough, the wet custard filling will soak into the crust, causing it to be soggy rather than golden and crisp. For more, check out this guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to prevent a soggy pie crust<\/a>.<\/p>\n<h3>What goes well with quiche for breakfast?<\/h3>\n<p>You can serve lots of fresh fruit, rolls, toast and more with quiche for breakfast. If you&#8217;re going all out, add some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-chocolate-chip-scones\/\" data-name=\"www.tasteofhome.com\/recipes\/hazelnut-chocolate-chip-scones\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hazelnut chocolate chip scones<\/a> or this gorgeous <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-twist-coffee-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-twist-coffee-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple twist coffee cake<\/a> to your spread.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Become the hostess with the mostess with this easy breakfast quiche recipe. A buttery crust, creamy filling and savory fillings make the perfect centerpiece to your brunch, lunch or even dinner spread.<\/p>\n","protected":false},"author":7061,"featured_media":144875,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307384,303971,304162,304275,304287,306390,305883,306928,306910,304328,304292,305487,304338,307033,304343,303966,303887,306848,304297,304348,304268,307307,306964,306387,303991,306336,307383,306570,324623,304150,303883],"categories-v2":[310411,308500,309439,308295,311547,308300,340267,311532,309924,309906,308988,308984,308481,308305,310796,308992,311566,310079,308993,308495,308478,309603,308308,309000,259483,310342,309962,312294,308515,312199,310410,311578,312454,309177,309434,308476],"coauthors":[206601],"recommended_recipes":[{"post_title":"Breakfast Casserole","post_link":"\/recipes\/sausage-and-egg-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-and-Egg-Casserole_EXPS_FT24_1590_0501_JR_01-e1723553164349.jpg"},{"post_title":"Ham and Cheese Quiche","post_link":"\/recipes\/ham-n-cheese-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Cheese-Quiche_EXPS_FT24_20249_0417_JR_01.jpg"},{"post_title":"Bacon and Cheese Quiche","post_link":"\/recipes\/bacon-swiss-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bacon-Swiss-Quiche_EXPS_TOHPP19_40204_B08_23_1b.jpg"},{"post_title":"Sausage Quiche","post_link":"\/recipes\/sausage-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-Quiche_EXPS_TOHAM25_625_P2_MD_01_10_4b.jpg"},{"post_title":"Loaded Quinoa Breakfast Bowl","post_link":"\/recipes\/loaded-quinoa-breakfast-bowl\/","post_image":"\/wp-content\/uploads\/2025\/01\/Loaded-Quinoa-Breakfast-Bowl_EXPS_TOHD24_190303_MelissaPatterson_10.jpg"},{"post_title":"Broccoli Quiche","post_link":"\/recipes\/broccoli-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Quiche_EXPS_FT23_91525_EC_120623_5.jpg"},{"post_title":"Quinoa-Pear Breakfast Bake","post_link":"\/recipes\/quinoa-pear-breakfast-bake\/","post_image":"\/wp-content\/uploads\/2020\/10\/Pear-Quinoa-Breakfast-Bake_EXPS_RC20_252734_E09_09_9b.jpg"},{"post_title":"Corn Tortilla Quiche","post_link":"\/recipes\/corn-tortilla-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10614_QC10054C19.jpg"},{"post_title":"Basic Quiche","post_link":"\/recipes\/basic-quiche\/","post_image":"\/wp-content\/uploads\/2024\/03\/Basic-Quiche_EXPS_TOHVP24_275218_JH_02_06_Quiche_2.jpg"},{"post_title":"Breakfast Casserole","post_link":"\/recipes\/breakfast-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breakfast-Casserole_exps21798_W101973175A04_15_1bC_RMS.jpg"},{"post_title":"Quinoa Breakfast Bowl","post_link":"\/recipes\/quinoa-breakfast-bowl\/","post_image":"\/wp-content\/uploads\/2019\/08\/Breakfast-Quinoa-_EXPS_FT19_205803_F_0730_1.jpg"},{"post_title":"Spinach Bacon Quiche","post_link":"\/recipes\/spinach-bacon-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Bacon-Quiche_EXPS_FT23_683_JR_1206_1.jpg"},{"post_title":"Chicken Spinach Quiche","post_link":"\/recipes\/chicken-spinach-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20911_TH10385D9.jpg"},{"post_title":"Meat-and-Potato Quiche","post_link":"\/recipes\/meat-and-potato-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Meat-and-Potato-Quiche_EXPS_BFBZ19_5963_B01_16_7b.jpg"},{"post_title":"Spinach & Bacon Hash Brown Quiche","post_link":"\/recipes\/spinach-bacon-hash-brown-quiche\/","post_image":"\/wp-content\/uploads\/2017\/10\/Spinach-Bacon-Hash-Brown-Quiche_exps47458_SD1785600D37C_RMS.jpg"},{"post_title":"Bacon Broccoli Quiche","post_link":"\/recipes\/bacon-broccoli-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29859_CWX57904D12-1.jpg"},{"post_title":"Quinoa Breakfast Bowl","post_link":"\/recipes\/quinoa-breakfast-bowl-2\/","post_image":"\/wp-content\/uploads\/2023\/10\/Quinoa-Breakfast-Bowl_EXPS_TOHDJ23_253899_P3_MD_07_19_4b.jpg"},{"post_title":"Roast Beef Quiche","post_link":"\/recipes\/roast-beef-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12060_QC10107C6A-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/breakfast-quiche\/","name":"Breakfast 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A buttery crust, creamy filling and savory fillings make the perfect centerpiece to your brunch, lunch or even dinner spread.","recipeIngredient":["1-1\/4 cups all-purpose flour","1\/4 teaspoon salt","1\/2 cup cold butter","3 to 5 tablespoons ice water","FILLING:","12 bacon strips, cooked and crumbled","1\/2 cup shredded pepper jack or Monterey Jack cheese","1\/2 cup shredded sharp cheddar cheese","1\/3 cup finely chopped onion","4 large eggs","2 cups heavy whipping cream","3\/4 teaspoon salt","1\/4 teaspoon sugar","1\/8 teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crust","text":"In a large mixing bowl, combine the flour and salt. Next, using a fork or pastry blender, cut in butter until crumbly and resembles small peas. Begin to gradually add the ice water, mixing gently with a fork until the dough just begins to hold when pressed together with your fingers (the dough should still be rather loose and crumbly). Turn out the mixture onto a large piece of plastic. Shape it into a flattened disk, and wrap it tightly. Refrigerate for one hour. Editor's Tip: When learning how to make pie crust from scratch, a number one rule: Don't skip the chill. Pie crust needs to rest in the refrigerator before it is rolled out and shaped so the flour property hydrates and the ingredients meld together into a smooth, pliable dough. Dough that has not been chilled will not be easy to work with and will not bake properly in the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll and shape","text":"Preheat the oven to 450\u00b0F. Remove the pie dough from the refrigerator, and place it on a lightly floured surface. Roll the dough into a circle that's about 1\/8-inch thick, then transfer to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the pie plate, then flute or crimp the pie edges as desired. Editor's tip: If you have leftover pie dough, try to make decorative crusts designs for some added flair.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Blind bake the crust","text":"Line the unpricked crust with a double thickness of heavy-duty foil, and bake for five minutes. Remove the foil, and bake for another five minutes. Remove the crust from the oven, and cool on a wire rack. Reduce the oven's heat to 375\u00b0. Editor's Tip: To safeguard your crust from sagging in the oven during blind baking, you can add pie weights (an essential pie-baking tool) on top of the foil lining.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_7b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add your filling","text":"To the prebaked crust, sprinkle in the cooked bacon, cheeses and onion. In a bowl, beat the eggs, whipping cream, salt, sugar and cayenne. Pour the mixture over the top. Editor's Tip: For a boost of flavor, caramelize your onions in a small skillet prior to adding them in.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_8b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and enjoy","text":"Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Let stand for 10 minutes before cutting. Editor's Tip: We like to bake our quiche in the lower third of the oven. This helps ensure the crust fully bakes and is crisp and golden on the bottom.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Breakfast-Quiche_THFM17_10228_D09_22_10b.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 709 calories","fatContent":"60g fat (35g saturated fat)","cholesterolContent":"290mg cholesterol","sodiumContent":"980mg sodium","carbohydrateContent":"24g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"19g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":21,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Breakfast Quiche","description":"Check out this video for how to make Breakfast Quiche.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/iG3jyLa0\/poster.jpg?width=720"],"uploadDate":"2021-03-14 01:19:59","duration":"P0DT0H3M18S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/iG3jyLa0-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GrammyDebbie"},"reviewBody":"<p>Excellent recipe.  I used about 1-1\/2 cups diced ham instead of bacon and I used green onion instead of white or yellow onion.  I also added some seasoning salt.  It was delicious--very hearty, filling and enjoyed for both a light dinner or breakfast.  I also used my own pie crust recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kukita"},"reviewBody":"<p>First time making quiche and I decided to use this recipe. Instead of bacon I used sausage.  It came out Delish! Easy for a quick breakfast or lunch. Make sure if you use store bought pie shell to purchase \"deep dish\" otherwise the mix will not fit all.  Thank you for all the wonderfully easy recipes.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedQuill"},"reviewBody":"This was a delicious recipe. The crust was light and fluffy. The egg mixture was so delicious. Anything with bacon is always a must. Definitely making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryAnne254"},"reviewBody":"<p>This quiche was delish! It was very easy to make, and turned out perfect! My husband, our son and I loved it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"This was fabulous. My husband couldn't stop eating it and he has always said he doesn't like quiche. I appreciate the other reviewers talking about using milk instead of cream. I used cream this time but don't always have it on hand. Good to know milk will work too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"Great, not too eggy, saute onions first. Next time, smoked salmon and herbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBullhorn"},"reviewBody":"This was a lovely addition to our \"breakfast-for-dinner\" short list. It was rich,filling with a creamy texture we loved. My only problem was that it made more filling than I had room for in my pie pan, The recipe allows for variation of ingredients. I will certainly use this again. Especially for company.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLeaf"},"reviewBody":"I tested this recipe on 10 guests, aging from 2 years old to 70, and everyone agreed it was fabulous.    I used 1 1\/2 cups of non-fat organic milk instead of heavy cream, and I used sauteed onions.  Excellent.   Then I got braver and tried it with keilbasa and broccoli added - more great flavors.   I had to use jack cheese and add green salsa to the last quiche I made, because I ran out of pepperjack.   It worked GREAT.     If you love quiche, you will LOVE this great recipe.   I left meat out on one completely, and it was very well received also.   My husband, who doesn't like the same meal two days in a row ,ate it until it was completely gone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"Absolutely perfect. I wish I could add a picture of it. I added one clove of garlic, 1\/3 cup of diced tomato, and used milk with butter instead of heavy cream (only because I didn't have any). Well it turned out divine. Even my 18month old ate a WHOLE SLICE. My hubby always says \"Can I make a suggestion without you getting upset?\" when I make something new. This time he said that, but his recommendation was \"make it more often.\" Big hit for the Mooney family!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTag"},"reviewBody":"Excellent quiche! Came together quickly and smelled divine while baking! I made two and brought one to my parents who also raved about it! Will definitely add this to our rotation.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButterfly"},"reviewBody":"Seeing the recipe in the Feb\/March 2017 issue I knew I had to make this coming from a fellow resident of NH. It was awesome. So creamy and perfect flavor!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBattery"},"reviewBody":"This is delicious. I should say that, for some reason, it took almost twice as long to bake as the recipe indicates. My pie plate doesn\u2019t have dimensions on it, so it may be 8\u201d. Anyway, I covered the rim of the crust and baked it at least 25 minutes beyond the indicated time because it was absolute liquid. It finally cooked and was devoured by all. Oh, one small thing: I think I will add a bit less extra salt next time, but that\u2019s just my personal preference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"Awesome recipe.   While the crust was baking, I carmelized onions instead of just putting them in raw.  Then added mushrooms (like one of the variations) and let them saute for 1 minute.  I didn't use 2 cups of the whipping cream .   It would have overflowed the pan.  While I really didn't measure the cream, I probably only used 1 cup.  AND I made this vegetarian and didn't add the bacon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFan"},"reviewBody":"A nice recipe that was very well received. Others requested a copy of this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPumpkin"},"reviewBody":"One of our favorites!! Love that it only takes 4 eggs and Cooks to perfection every time. Can be customized to your own taste, alternate or add additional meats and vegetables. Add herbs of choice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBoomerang"},"reviewBody":"This appears to be same the same recipe as the one in the out of the old Betty Crocker Cookbook and wonderful.  I am going to try with regular milk and mushrooms, good ideas","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBullhorn"},"reviewBody":"Delicious! My family wolfed it down! I did sautee the onions before I put them in the crust and it was perfect. I used whole milk instead of cream because I didn't have any and it turned out perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlanet"},"reviewBody":"Best quiche ever. I have always relied on my Quiche Lorraine recipe but not anymore. This is the new \"go-to\" quiche. Creamy and dreamy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jetluvs2cook"},"reviewBody":"This quiche is sooooo good!!!! Would do nothing to change it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBox"},"reviewBody":"Made it for work employees and they all loved it!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBox"},"reviewBody":"Made it for work employees and they all loved it!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Breakfast Quiche","description":"Check out this video for how to make Breakfast Quiche.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/03\/BreakfastQuiche_DIYD_10228_020821_H.mp4","duration":"198","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/03\/Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","advertising":true,"jw_id":"iG3jyLa0","jw_url":"http:\/\/content.jwplatform.com\/videos\/iG3jyLa0-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/iG3jyLa0\/poster.jpg?width=720","jw_publish_date":"03\/14\/2021"},"rms_legacy_id":"10228","romance_copy_dek":"Become the hostess with the mostess with this easy breakfast quiche recipe. A buttery crust, creamy filling and savory fillings make the perfect centerpiece to your brunch, lunch or even dinner spread.","enhanced_recipe_title":"Breakfast Quiche","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups all-purpose flour","IngredientText":"1-1\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold butter","IngredientText":"1\/2 cup cold butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 5 tablespoons ice water","IngredientText":"3 to 5 tablespoons ice water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 bacon strips, cooked and crumbled","IngredientText":"12 bacon strips, cooked and crumbled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded pepper jack or Monterey Jack cheese","IngredientText":"1\/2 cup shredded pepper jack or Monterey Jack cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded sharp cheddar cheese","IngredientText":"1\/2 cup shredded sharp cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup finely chopped onion","IngredientText":"1\/3 cup finely chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs","IngredientText":"4 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon sugar","IngredientText":"1\/4 teaspoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon cayenne pepper","IngredientText":"1\/8 teaspoon cayenne pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","RecipeId":10228,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Breakfast Quiche Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"41516\" ol-id=\"T073TTV\"]","RecipeAttachmentFileName":"Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","ContributorId":null,"Firstname":"Mark","Lastname":"Clark","City":"Twin Mountain","StateDescription":"New Hampshire","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + cooling Bake: 30 min. + standing","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Breakfast Quiche","SubmittedTitle":"Breakfast Quiche","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THFM17_10228_D09_20_6b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":30,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Breakfast Quiche","OriginalSourceProject":"Breakfast Quiche","ContestPlacement":"","Trailer":"<h2>Breakfast Quiche Tips<\/h2><h3>Can you make this breakfast quiche ahead of time?<\/h3>Yes, it\u2019s fine to make this quiche in advance. To store it in the refrigerator, let it cool to room temperature after baking and cover or wrap tightly, and eat within two to three days. Otherwise, a cooked quiche can be tightly wrapped and frozen for up to a month. <h3>What are some substitutions you can make in this breakfast quiche recipe?<\/h3>If you like, you can make use a store-bought pie crust to save time, or try a crispy potato crust made from hash browns. Quiches typically have a single crust on the sides and bottom, but you can also make it crustless if that\u2019s your preference. Just pour the wet ingredients into a pie dish or ovenproof skillet and bake until the edges are set and the center is just a little jiggly. If you\u2019re out of cream, you can choose to replace it with milk\u2014but know that it will be less rich, and the texture will be different. We recommend using whole milk instead of low-fat or skim. No matter what substitutions you make, make sure you\u2019re avoiding these common <a href=\"https:\/\/www.tasteofhome.com\/collection\/mistakes-you-might-be-making-with-eggs\/\">mistakes you might be making with eggs<\/a>.<h3>What are some variations of this recipe?<\/h3>Try experimenting with different types of cheeses such as Havarti, Gouda, Swiss, mozzarella, ricotta, feta, goat or blue cheese, just to name a few. Ham and sausage also work great instead of bacon. As for veggies, feel free to use just about anything from the garden or your farmers market haul, including asparagus, tomatoes, bell peppers, mushrooms, zucchini, peas, leeks, broccoli, artichokes and more. Fresh herbs such as dill, chives, parsley, basil and thyme will amp up the flavor. Check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/the-ultimate-guide-to-cooking-with-fresh-herbs\/\">guide to cooking with fresh herbs<\/a>. If you liked this recipe, try more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\">top quiche recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>","Metadescription":"Start off your day with this hearty and delicious breakfast quiche recipe with lots of cheese and bacon.","DigitalHeadnotes":"I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour.","SequenceNo":1},{"Direction":"   Preheat oven to 450\u00b0. On a lightly floured surface, roll dough to an 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375\u00b0.","SequenceNo":2},{"Direction":"   Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. 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","NoOfRatings":21,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Breakfast-Quiche_EXPS_THFM17_10228_D09_20_6b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Breakfast Quiche Tips<\/h2><h3>Can you make this breakfast quiche ahead of time?<\/h3>Yes, it\u2019s fine to make this quiche in advance. To store it in the refrigerator, let it cool to room temperature after baking and cover or wrap tightly, and eat within two to three days. Otherwise, a cooked quiche can be tightly wrapped and frozen for up to a month. <h3>What are some substitutions you can make in this breakfast quiche recipe?<\/h3>If you like, you can make use a store-bought pie crust to save time, or try a crispy potato crust made from hash browns. Quiches typically have a single crust on the sides and bottom, but you can also make it crustless if that\u2019s your preference. Just pour the wet ingredients into a pie dish or ovenproof skillet and bake until the edges are set and the center is just a little jiggly. If you\u2019re out of cream, you can choose to replace it with milk\u2014but know that it will be less rich, and the texture will be different. We recommend using whole milk instead of low-fat or skim. No matter what substitutions you make, make sure you\u2019re avoiding these common <a href=\"https:\/\/www.tasteofhome.com\/collection\/mistakes-you-might-be-making-with-eggs\/\">mistakes you might be making with eggs<\/a>.<h3>What are some variations of this recipe?<\/h3>Try experimenting with different types of cheeses such as Havarti, Gouda, Swiss, mozzarella, ricotta, feta, goat or blue cheese, just to name a few. Ham and sausage also work great instead of bacon. As for veggies, feel free to use just about anything from the garden or your farmers market haul, including asparagus, tomatoes, bell peppers, mushrooms, zucchini, peas, leeks, broccoli, artichokes and more. Fresh herbs such as dill, chives, parsley, basil and thyme will amp up the flavor. Check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/the-ultimate-guide-to-cooking-with-fresh-herbs\/\">guide to cooking with fresh herbs<\/a>. If you liked this recipe, try more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\">top quiche recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43638,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311532,"name":"Casseroles","slug":"casseroles","term_group":0,"term_taxonomy_id":311467,"taxonomy":"categories-v2","description":"These family-pleasing casserole recipes are sure to be a hit. 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