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Katelyn

Egg & Cheese Quiche

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Prep Time 15 minutes
Cook Time 55 minutes
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the crust: Line an 8" pie plate with your uncooked pie crust and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Combine everything: Add the cooked sausage or bacon and the onion/garlic mixture into the egg and cheese mixture. Stir to combine.
  7. Fill the crust: Pour the mixture into the prepared pie crust, spreading the meat and cheese evenly.
  8. Bake: Place the quiche in the oven and bake at 350°F for 55–60 minutes, or until the center is set.
  9. 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.