The Ultimate Breakfast Quiche That Will Change Your Morning Forever

Start your day with a protein-packed dish that’s ready in under an hour
Master the secret to a perfectly silky quiche every single time
Prep ahead for busy mornings—it tastes even better the next day!
Customize with your favorite ingredients for endless breakfast options

Ever rushed through breakfast or skipped it entirely? I’ve been there too. Mornings can be chaotic, but that doesn’t mean your first meal should suffer. This perfect breakfast quiche recipe solves the morning madness with a make-ahead option that delivers both flavor and nutrition.

A well-made quiche combines a flaky crust with a creamy egg filling that’s studded with savory ingredients. It’s the breakfast trifecta: satisfying, delicious, and impressive enough for special occasions while simple enough for regular weekends.

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	385	–
Protein	15g	30%
Fat	28g	43%
Carbs	18g	6%
Fiber	1.5g	6%
Sodium	560mg	23%
Cholesterol	215mg	72%

What You’ll Need

Ingredients

Ingredient	Measurement	Notes
Refrigerated pie crust	1 (9-inch)	Or homemade pie dough
Eggs	6 large	Room temperature
Heavy cream	1 cup	For silky texture
Whole milk	1/2 cup	Adds richness
Salt	1/2 tsp	To taste
Black pepper	1/4 tsp	Freshly ground
Nutmeg	1/8 tsp	Just a pinch
Swiss cheese	1 cup	Shredded
Bacon	6 slices	Cooked and crumbled
Yellow onion	1/2 cup	Diced and sautéed
Spinach	1 cup	Fresh, chopped

Kitchen Tools

Tool	Purpose
9-inch pie dish	For baking the quiche
Mixing bowl	For combining filling ingredients
Whisk	For beating eggs
Measuring cups and spoons	For accurate measurements
Cutting board	For prepping ingredients
Knife	For chopping vegetables
Fork	For poking holes in crust
Cheese grater	For shredding cheese
Skillet	For cooking bacon and vegetables
Paper towels	For draining bacon
Aluminum foil	For covering crust edges if needed
Cooling rack	For cooling the quiche

Substitutions

Dairy-free option: Replace cream and milk with unsweetened almond milk and coconut cream
Vegetarian option: Skip the bacon and add extra vegetables like mushrooms
Gluten-free option: Use a gluten-free pie crust or make a crustless quiche
Different cheeses: Gruyère, cheddar, or goat cheese work well
Meat alternatives: Ham, sausage, or pancetta can replace bacon

Step-by-Step Instructions

Preparation Phase (15 minutes)

Set out all your ingredients: Take everything out of the refrigerator 30 minutes before starting to bring them to room temperature.

Why this matters: Room temperature eggs and dairy blend more smoothly and bake more evenly.
Beginner tip: Place your eggs in a bowl of warm (not hot) water for 5 minutes to quickly bring them to room temperature.

Measure all ingredients: Use measuring cups and spoons to portion everything before you start cooking.

Beginner tip: Place each measured ingredient in small bowls so everything is ready when you need it (chefs call this “mise en place”).
Important: Double-check your measurements for liquid ingredients by viewing at eye level.

Preheat your oven: Set it to 375°F (190°C).

Beginner tip: Most ovens take about 10-15 minutes to fully preheat, so do this first.
Important: Use an oven thermometer if you have one, as many ovens run hotter or cooler than their settings indicate.

Prepare your work area: Clear counter space, set out your tools, and line your area with parchment paper for easy cleanup.

Beginner tip: Keep a small bowl for scraps and a damp cloth nearby for quick cleanups.

Cooking the Bacon and Vegetables (15 minutes)

Cook the bacon: Place 6 slices of bacon in a cold skillet (this helps render the fat more evenly).

Turn the heat to medium and cook for 8-10 minutes, flipping occasionally.
Beginner tip: Use tongs to flip the bacon safely without splashing hot grease.
You’ll know it’s done when it’s crispy and golden brown but not burnt.

Drain the bacon: Transfer cooked bacon to a plate lined with paper towels.

Stack 2-3 paper towels to absorb maximum grease.
Press another paper towel gently on top to remove excess fat.

Reserve bacon fat: Carefully pour 1 tablespoon of the hot bacon fat into a small heat-safe bowl.

Beginner warning: Bacon fat is extremely hot! Use an oven mitt when handling the skillet.
Important: Discard remaining bacon fat safely by pouring into a heat-resistant container once cooled, not down the drain.

Crumble the bacon: Once cooled, crumble into small pieces with your fingers or chop with a knife.

Aim for bite-sized pieces about 1/4 inch each.
Set aside in a small bowl.

Sauté the onions: Return your skillet to medium heat with the reserved tablespoon of bacon fat.

Add the 1/2 cup diced onion to the skillet.
Cook for 5-7 minutes, stirring occasionally with a wooden spoon.
Beginner tip: Onions should become soft and translucent, not brown. If they start to brown, reduce heat.

Prepare the spinach: While onions cook, wash 1 cup of fresh spinach thoroughly under cold water.

Shake off excess water and pat dry with paper towels.
Pile the spinach leaves together and chop into smaller pieces (about 1/2 inch strips).
Beginner tip: Remove any thick stems as they can be tough in the quiche.

Cook the spinach (optional): For less moisture in your quiche, quickly sauté the spinach.

After removing onions from the skillet, add spinach and cook for just 1 minute until wilted.
Transfer to paper towels and press gently to remove excess moisture.
Skip this step if you prefer fresh spinach directly in your quiche.

Preparing the Crust (10 minutes)

Unwrap the pie crust: If using refrigerated crust, let it sit at room temperature for 15 minutes before unrolling.

Check for any cracks or tears.
If cracked, gently press together with fingers.

Prepare the pie dish: Lightly spray a 9-inch pie dish with non-stick cooking spray or rub with butter.

Beginner tip: Glass or ceramic dishes work best for even heating.

Transfer the crust: Carefully unroll the crust and place it over your pie dish.

Center it before letting it sink into the dish.
Never stretch the dough to fit as it will shrink during baking.

Shape the crust: Gently press the dough against the bottom and sides of the dish.

Use your fingertips, not your palm, to avoid overheating the dough.
Work from the center outward.

Trim and flute the edges: If your crust extends more than 1/2 inch beyond the rim, trim it with kitchen scissors.

Fold the excess under itself to create a thicker edge.
Create a decorative edge by pinching the dough between your thumb and forefinger at regular intervals.
Beginner tip: For an easy finish, press with the tines of a fork all around the edge instead.

Dock the crust: Use a fork to poke holes all over the bottom and sides of the crust.

Make holes about 1 inch apart across the entire surface.
This prevents bubbles from forming during baking.

Blind bake the crust: Line the crust with parchment paper or aluminum foil.

The paper should cover the entire crust and extend up the sides.
Fill with pie weights, dried beans, or uncooked rice to weigh it down.
Beginner tip: If you don’t have pie weights, dried beans work perfectly and can be reused for future blind baking (just don’t cook them for eating after using as weights).

Pre-bake: Place in the preheated oven for 10 minutes.

The edges should be just starting to turn golden.
Carefully remove the weights and parchment paper.
Let cool for 5 minutes before adding filling.

Preparing the Filling (10 minutes)

Crack the eggs: Crack 6 eggs into a large mixing bowl one at a time.

Beginner tip: Crack each egg on a flat surface (not the edge of the bowl) to prevent shell fragments.
Check for shell pieces and remove with a spoon if needed.

Beat the eggs: Use a whisk to beat the eggs until well combined.

Whisk for at least 2 full minutes by hand, using a circular motion.
The eggs should be completely uniform in color with no streaks of white or yolk.
They should look frothy and slightly lighter in color.

Add the dairy: While continuing to whisk, slowly pour in 1 cup of heavy cream.

Add 1/2 cup of whole milk and continue whisking.
Beginner tip: Pour the dairy down the side of the bowl rather than directly into the eggs to prevent splashing.

Season the mixture: Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg.

Whisk to incorporate completely.
Beginner tip: Freshly grated nutmeg has much more flavor than pre-ground, but either works.

Prepare the cheese: If using a block of Swiss cheese, grate it now.

You need 1 cup total.
Reserve 1/4 cup for topping.
Beginner tip: Cheese that you grate yourself melts better than pre-shredded, which contains anti-caking agents.

Add cheese to egg mixture: Stir in 3/4 cup of the grated cheese using a silicone spatula or wooden spoon.

Fold gently to distribute evenly without deflating the eggs.

Assembling the Quiche (5 minutes)

Layer the solid ingredients: Evenly distribute your fillings on the bottom of the pre-baked crust in this order:

First layer: Crumbled bacon pieces
Second layer: Sautéed onions
Third layer: Chopped spinach
Beginner tip: Layering ingredients rather than mixing them into the egg ensures even distribution throughout the quiche.

Add the egg mixture: Slowly pour the egg mixture over the ingredients in the crust.

Pour from the edges toward the center.
Pour slowly to avoid disturbing the layers.
Fill to about 1/4 inch below the rim of the crust to prevent overflow.
Beginner tip: Place your pie dish on a baking sheet before pouring for easier transfer to the oven and to catch any potential spills.

Top with remaining cheese: Sprinkle the reserved 1/4 cup of cheese evenly over the top.

This creates a beautiful golden crust when baked.

Check for proper filling: The liquid should not reach the very top of the crust.

If you have extra filling, save it for a mini crustless quiche in a ramekin.

Baking the Quiche (35-40 minutes)

Position the oven rack: Move your oven rack to the middle position.

Beginner tip: The middle rack provides the most even heat distribution.

Place in the oven: Carefully transfer the quiche to the preheated 375°F (190°C) oven.

If your quiche is on a baking sheet, simply slide the sheet onto the rack.
If not, use two hands with oven mitts and move slowly.

Set the timer: Start with 35 minutes.

Resist the urge to open the oven door during the first 25 minutes of baking, as this can cause the quiche to sink.

Check the crust edges: After 20 minutes, quickly peek at your quiche.

If the crust edges are browning too quickly, cover them with strips of aluminum foil or a pie shield.
Beginner tip: To make foil strips, tear off 4 pieces of foil about 2 inches wide and long enough to cover the edges, fold them in half lengthwise, and gently mold around the edges.

Check for doneness: At 35 minutes, check if the quiche is done by:

Looking for a golden-brown top
Gently shaking the quiche – the center should be slightly jiggly but not liquid (like firm Jell-O)
Inserting a knife about 1 inch from the center – it should come out mostly clean with no runny egg
Beginner tip: The quiche will continue to cook and set after removing from the oven, so don’t wait until it’s completely firm.

Bake longer if needed: If the center is still too runny, bake for 3-5 more minutes and check again.

Keep a close eye on it at this point to avoid overcooking.

Remove from oven: Once done, carefully remove the quiche from the oven and place on a cooling rack.

Use oven mitts and support the bottom of the pie dish with both hands.
Beginner warning: The dish is extremely hot! Set it on a heat-resistant surface.

Cooling and Serving (10 minutes minimum)

Allow to rest: Let the quiche cool for at least 10-15 minutes before slicing.

This crucial step allows the eggs to set completely.
The quiche will be easier to cut and serve cleanly.
Beginner tip: Use this time to prepare a simple side dish or clean up your kitchen.

Slice properly: Use a sharp knife to cut the quiche into 4 equal portions.

Wipe the knife clean between cuts for neater slices.
Start by cutting in half, then cut each half in half again.

Remove slices: Use a pie server or wide spatula to carefully lift each slice.

Slide the server completely under each slice before lifting.
Support larger slices with a second server or spatula if needed.

Serve appropriately: Place each slice on a plate.

Quiche can be served warm, at room temperature, or even cold.
For warm serving, allow 10-15 minutes of cooling time.
For room temperature, allow 30 minutes of cooling time.

Garnish if desired: Add a small sprinkle of fresh herbs like chopped chives, parsley, or thyme.

A light dusting of paprika adds nice color.
Serve with a simple side salad or fresh fruit for a complete meal.

Perfect Breakfast Quiche Breakfast Ideas

Troubleshooting

Soggy Bottom Crust

Problem: Crust is undercooked and soggy on the bottom
Solution: Pre-bake (blind bake) the crust longer, make sure to poke holes with a fork, and consider brushing with egg white before adding filling
Prevention for next time: Bake on a lower oven rack or pre-bake for 5 minutes longer

Watery Filling

Problem: Quiche is too liquid or watery after baking
Solution: Let it rest longer before cutting, up to 30 minutes
Prevention for next time: Make sure vegetables are thoroughly dried after washing, pre-cook high-moisture vegetables like spinach and mushrooms, and follow the exact egg-to-cream ratio

Cracked Top

Problem: The surface has deep cracks
Solution: Cover with a bit of extra cheese or fresh herbs for serving
Prevention for next time: Lower oven temperature by 25°F and check earlier, as cracks usually indicate overcooked eggs

Uneven Baking

Problem: Center is undercooked while edges are overdone
Solution: Cover with foil and return to oven at 325°F for 5-10 more minutes
Prevention for next time: Use a ceramic or glass pie dish for more even heat distribution, and cover edges with foil partway through baking

Crust Shrinking

Problem: Crust shrank during blind baking
Solution: For serving, add extra garnish to hide uneven edges
Prevention for next time: Don’t stretch the dough when placing in pan, and chill the dough for 30 minutes before baking

Variations & Substitutions

Mediterranean Quiche

Replace bacon with 1/2 cup sun-dried tomatoes (drained and chopped)
Add 1/3 cup crumbled feta cheese and 1/4 cup sliced olives
Sprinkle with 2 tablespoons fresh basil after baking

Mushroom & Herb Quiche

Use 1 cup sautéed mushrooms instead of bacon
Add 1 teaspoon fresh thyme and 1/2 teaspoon rosemary
Mix in 1 cup Gruyère cheese for a nutty flavor

Broccoli & Cheddar Quiche

Replace spinach with 1 cup blanched broccoli florets (cut very small)
Swap Swiss for sharp cheddar cheese
Add a pinch of paprika for color and flavor

Mini Quiches

Use a muffin tin instead of a pie dish
Cut pie crust into 3-inch circles and press into muffin cups
Reduce baking time to 20-25 minutes
Perfect for meal prepping and on-the-go breakfasts

Storage & Reheating

Refrigerator Storage

Cool completely before storing (at least 1 hour)
Wrap tightly with plastic wrap or aluminum foil
Keeps for up to 3 days in the refrigerator
Beginner tip: Place a paper towel under the quiche to absorb any moisture

Freezer Storage

Wrap individual slices in plastic wrap, then aluminum foil
Place in freezer bags with air removed
Freezes well for up to 2 months
Label with date and contents
Beginner tip: Freeze slices on a baking sheet first, then wrap once solid for easier handling

Reheating From Refrigerated

Oven: 350°F for 10-15 minutes (best method for maintaining crust texture)
Microwave: 1-2 minutes on medium power (quick but can make crust soft)
Toaster oven: 350°F for 5-7 minutes
Beginner tip: Place a piece of parchment paper under the slice for easy cleanup

Reheating From Frozen

Thaw overnight in refrigerator first (recommended)
Oven: 350°F for 20-25 minutes from thawed
If heating from frozen: 350°F for 30-35 minutes, covered with foil for the first 20 minutes
Microwave: Not recommended (makes crust soggy)

Safety Notes & Tips

Food Safety

Store leftovers within 2 hours of baking
Never leave quiche at room temperature for more than 2 hours
Internal temperature should reach 160°F during baking
Use pasteurized eggs for extra safety
Beginner tip: If you’re unsure if the quiche is cooked enough, use a food thermometer in the center

Time-Saving Tips

Pre-cook bacon and vegetables the night before and refrigerate
Blind bake crust ahead of time and store at room temperature for up to 24 hours
Mix egg filling up to 24 hours in advance and refrigerate
Grate cheese ahead of time and store in a sealed container

Perfect Quiche Secrets

Room temperature ingredients make for a smoother filling
Don’t overmix the egg mixture to avoid air bubbles
Let rest before slicing for cleaner cuts
Position oven rack in the lower third of oven for best heat distribution
Bake on a preheated baking sheet for a crispier bottom crust

Serving Suggestions

Pair with fresh fruit for a complete breakfast
Add a simple green salad for brunch
Serve with tomato soup for lunch or light dinner
Makes a perfect dish for baby showers or holiday brunches
Beginner tip: Quiche is traditionally served warm or at room temperature, not hot from the oven

This perfect breakfast quiche recipe serves four and takes about 90 minutes total from prep to table (25 minutes prep, 10 minutes crust pre-baking, 10 minutes filling prep, 35 minutes baking, 10 minutes cooling). Make it the night before for an even better flavor the next morning!

Note: This recipe contains eggs, dairy, and gluten. See substitutions section for dietary alternatives.