Description

This customizable breakfast quiche is a delicious and versatile dish perfect for any morning meal or brunch. Featuring a flaky pie crust filled with a creamy custard base of eggs and milk or cream, combined with sautéed vegetables, savory cooked meats or vegetarian options, and melted cheese, it bakes to a golden perfection. The addition of herbs enhances the flavor, making it a satisfying and hearty dish that can be tailored to your taste preferences.

Ingredients

Scale

Crust

1 pre-made Pie Crust (9-inch)

Custard Base

5 large Eggs
1 cup Whole Milk or Heavy Cream (or half-and-half for lighter option)
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Dried Herbs (Thyme, Oregano, Basil)

Fillings

2 tablespoons Olive Oil or Butter (for sautéing)
2 cups Chopped Vegetables (Bell Peppers, Spinach, Mushrooms, Onions)
1 cup Cooked Bacon, Sausage, or Ham (optional for vegetarian omission)
1 cup Shredded Cheese (Cheddar, Swiss, Mozzarella, or a mix)

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Instructions

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking your quiche.
Prepare Pie Crust: Fit your pre-made pie crust into a 9-inch pie dish and prebake it in the oven for 10 minutes. This helps to set the crust and prevent sogginess during baking.
Sauté Fillings: While the crust is prebaking, heat olive oil or butter in a skillet over medium heat. Add your chopped vegetables and sauté for 5-7 minutes until they’re tender and aromatic. If using cooked meat like bacon, sausage, or ham, add it to the vegetables or keep separate as preferred.
Make Custard: In a mixing bowl, whisk together the eggs, whole milk or heavy cream, salt, pepper, and dried herbs until well combined to create a rich and flavorful custard base.
Assemble Quiche: Spread the sautéed vegetables (and meat, if using) evenly over the prebaked pie crust. Sprinkle the shredded cheese over the fillings, then carefully pour the egg custard mixture evenly on top.
Bake: Place the assembled quiche back in the oven and bake for 35 to 45 minutes. Bake until the custard is set, the top is slightly golden, and a knife inserted in the center comes out clean.
Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes before slicing. This helps it finish setting and makes serving easier.

Notes

You can customize the quiche by swapping in your favorite vegetables or meats.
Use half-and-half or a dairy-free milk alternative for a lighter or dairy-free version.
Prebaking the crust prevents a soggy bottom and ensures a crisp texture.
Letting the quiche cool before slicing helps it hold its shape better.
Store leftovers covered in the refrigerator for up to 3 days.