I feel like everyone has that one simple, reliable recipe they can whip up from memory. This is that recipe for me.
I love a good quiche—especially when there’s very little prep involved and it can be adapted a hundred different ways. Want a different type of cheese or meat? Prefer more veggies and less meat? Want to skip the crust and make mini egg bites instead? Go for it. This quiche is super flexible and very forgiving.
It’s also perfect for make-ahead breakfasts. You can bake it the night before, pop it in the fridge, and reheat slices in the oven when you’re ready to eat. I make this on repeat throughout the month, and it’s one of my go-to recipes for Christmas morning breakfast because it feels special but doesn’t require a ton of effort.
You can serve it with a simple side salad, fruit, or toast and call breakfast (or brunch) done.
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Here’s some basic equipment you’ll need:
Egg & Cheese Quiche
Ingredients
- 1 uncooked pie crust store-bought or homemade
- 1 lb ground breakfast sausage or bacon
- 1 small onion chopped
- 2 garlic cloves minced
- 1½ cups shredded cheese I love a mix of sharp Vermont cheddar and gruyère
- 6-8 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: Line an 8″ pie plate with your uncooked pie crust and set aside.
- Cook the meat: In a skillet over medium heat, cook the breakfast sausage or bacon until fully cooked. Drain excess grease if needed, then set the meat aside.
- Cook the onion and garlic: In the same pan, sauté the chopped onion until soft and translucent. Add the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant. Remove from heat.
- Make the egg mixture: In a large bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese and season with salt and pepper.
- Combine everything: Add the cooked sausage or bacon and the onion/garlic mixture into the egg and cheese mixture. Stir to combine.
- Fill the crust: Pour the mixture into the prepared pie crust, spreading the meat and cheese evenly.
- Bake: Place the quiche in the oven and bake at 350°F for 55–60 minutes, or until the center is set.
- Cool slightly and serve: Let the quiche rest for about 10 minutes before slicing. This helps it set up and makes it easier to cut clean slices.
Notes
- Milk: For milk, we use unsweetened Ripple pea protein milk. We love it for savory baking and cooking because it doesn’t have the sweet aftertaste that some nut milks do.
- Veggie add-ins: You can easily add veggies like spinach, bell peppers, mushrooms, or broccoli. Just sauté them first to cook off extra moisture before adding them to the egg mixture.
- Cheese swaps: Try Swiss, mozzarella, Colby jack, or pepper jack if you want to change up the flavor.
- Crustless option: Skip the pie crust and pour the mixture into a greased baking dish or muffin tin to make simple crustless quiche or mini egg bites.
- Make ahead: This quiche reheats really well. Store leftovers covered in the fridge for up to 3–4 days and reheat in the oven or toaster oven until warmed through.
💬 Do you have a go-to breakfast or brunch recipe you make on repeat? And if you try this quiche, what combo of cheese, meat, or veggies did you use?
