Breakfast Quiche
Submitted by Gwenevere
Classic bacon and Swiss quiche in a flaky pie crust with a creamy six-egg custard. Simple enough for a weekday morning, elegant enough for a holiday brunch spread.
YIELD
1 quichePREP
10 minCOOK
40 minREADY
1 hrsThere’s a reason quiche never goes out of style. When it’s done right, that combination of flaky crust, creamy custard, and melted cheese is absolutely irresistible.
This one keeps it classic: a pre-baked pie shell loaded with crumbled bacon, shredded Swiss, and chopped onion, all swimming in a silky egg-and-milk custard. It bakes until the top is golden and the center barely jiggles.
It’s just as good at room temperature as it is warm, which makes it ideal for brunch entertaining.
Kitchen Tips
- Pre-bake (blind bake) the pie shell until it’s light golden. This prevents a soggy bottom crust once the custard goes in.
- Don’t overbake. Pull the quiche when the center still has a slight wobble. It firms up as it rests.
- Let it stand a full 5 minutes before slicing. Cutting too soon means runny custard instead of clean slices.
- Cook the bacon until it’s extra crispy. It softens slightly in the custard, so starting with crunch is key.
Ingredients
Directions
Thaw pie shell, then bake in a 425 degrees F. oven until light brown, about 5 minutes.
Cool on wire rack. Reduce oven temperature to 350℉ (180℃).
Sprinkle cheese, bacon and onion into pie shell.
Beat eggs, milk and salt until well blended. Pour over cheese, bacon and onion mixture.
Bake 30 to 35 minutes until a knife inserted halfway between center and edge comes out clean.
Let stand for 5 minutes before cutting.
Refrigerate any leftover quiche.
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