Breakfast Quiche

How does quiche for breakfast sound? I’d say it sounds pretty good! This recipe for breakfast quiche is a great way to start the morning with all the traditional breakfast items like eggs, bacon, & ham, and some healthy spinach and caramelized onions all mixed into one dish. Not to mention, while called a breakfast quiche, can also be served for brunch, lunch, and even an appetizer for dinner parties.

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How To Make Breakfast Quiche

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Quiche Crust
  • 2 cups All-Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1 stick Unsalted Butter, Cubed (Refrigerated)
  • 2 tbsp Vodka
  • 4 tbsp Cold Water
Breakfast Quiche Filling
  • 4 Eggs
  • 1/2 cup Milk
  • 1/2 Cup Heavy Cream
  • 1 tsp Kosher Salt
  • 1 cup Cooked Ham, Cubed
  • 6 oz Cooked Bacon, Diced
  • 6 oz Gruyere Cheese, Shredded
  • 2 oz Medium Cheddar Cheese, Shredded
  • 3 oz Unsalted Butter, Divided
  • 4 cups Baby Spinach
  • 1/2 Small Onion, Chopped
  • 2 oz Green Onion
Quiche Crust Instructions

In a food processor, add in the flour and salt and give it a few pulses to combine.

Add in the cold cubed butter and pulse until it is combined.

Turn the food processor on to low speed and drizzle in the cold water and vodka.

When the mixture looks like wet sand, dump it onto a work surface and press into a disk. Do not knead the dough.

Cover with plastic wrap and place in the fridge for about one hour.

When cold, remove from fridge and remove the plastic wrap.

Roll the dough until it is 1 inch past the pan you are using. (If you don’t have a tart pan or dish, a pie pan will work just fine.)

Roll the dough onto the rolling pin, then drape over pan.

Work dough into the pan, trim the edges and poke some holes in the bottom with a fork to let steam escape.

Cut out some parchment paper to fit in the shell then put it into the fridge for 30 minutes or 10 minutes in the freezer.

When chilled remove from fridge and fill with pie weights.

With the rack place in the middle of the oven, pre-heat to 375°F, and bake for 20 minutes.

Once baked, remove and cool on a rack.

Breakfast Quiche Filling Instructions

In a pan and add in two ounces of butter and the onions. Sautee until lightly caramelized. Set aside to cool.

In the same pan add in the remaining butter and the spinach. Cook until fully wilted and set aside to cool.

In a large mixing, bowel add in the eggs, milk, cream, and salt. Whisk until all the ingredients are combined.

In the cooled cooked pie shell, add in half of the gruyere cheese, then the spinach and caramelized onion.

Top with the ham, bacon, and chives, and then pour in the custard mixture over the filling until the shell is almost full, leaving a little room at the top.

Cover with the remaining gruyere cheese and cheddar cheese.

Place on a rimmed baking sheet and bake at 375°F for 10 minutes and then lower to 325°F to bake for 30 more minutes.

After the allotted time, the edges should be set, but the center should be still jiggly. Place on a cooling rack to cool completely before removing from the pan.