Tag Archives: quiche

Breakfast Quiche

I adore quiche! It’s one of my favorite breakfast foods and it never lasts very long once it comes out of the oven! This weekend our church youth group has a citywide conference, and I was inspired to make four quiches for our senior girls to enjoy.

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Quiches are easy to make, but the take a little time to prep all the ingredients. For these I combined bacon, bell peppers, tomatoes, spinach, red onion, and mushrooms. Basically all the veggies in my fridge at the time of inspiration!

Makes two 9 inch quiches


  • 1/2 cup mushrooms, sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1/4 cup red onion, diced
  • 1 large handful baby spinach, sliced
  • 1/2 cherry tomatoes, sliced in half
  • 2 tsp olive oil
  • 2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • salt to taste
  • 8 slices bacon, cooked until crumbly crisp
  • 6 whole eggs
  • 2 cups 2% milk
  • 3 cups shredded cheese, I used gouda and asiago.

Pie Crust – I use this recipe


  1. Pre-heat the oven to 425 F
  2. Line a cookie sheet with aluminum foil, and lay out the 8 pieces of bacon. Put in the oven and cook for about 15 minutes, until crisp. Drain and set aside.
  3. Meanwhile slice the onion, mushrooms, and bell peppers. Add olive oil to a pan, heat and sautee vegetables until tender. At the end add the spinach and stir until just wilted. Set mixture aside.
  4. In a mixing bowl, whisk together milk eggs, paprika, mustard, onion powder, garlic powder, pepper, and a dash of salt. Be VERY careful with the salt as the bacon is salty, so you only need a tiny bit.
  5. Roll out the pie crust and place in two 9 inch pie tins. Cut away excess (save for later to make this), fold edges under, and crimp edges between your fingers.
  6. Crumble the bacon and divide evenly between the two pie crusts, laying it evenly on the bottom of the dough. Do the same with the veggie mixture, then top with the divided cheese.
  7. Carefully pour the egg and milk mixture into the pies until contents reaches 1/4 inch from the top. The quiche will puff up during cooking and then go back down.
  8. Place the quiches on the bottom rack in the oven on a baking sheet in case of spillage. Bake for 45 – 60 minutes, or until the center is no longer raw. Will depend on the depth of your pie pan.

You can enjoy this hot, or let it cool and cover with plastic wrap and put it in the fridge, to reheat for the next morning. You can also freeze it before baking to save for later.

This is the perfect weekend breakfast, and if you make it ahead, it makes Saturday morning extra delightful!




Filed under Food & Recipes