Breakfast Quiche Recipe

5 11 12
Breakfast Quiche Recipe
Breakfast Quiche Recipe photo by Taste of Home
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Breakfast Quiche Recipe

Read Reviews
5 11 12
Publisher Photo
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.—Mark Clark, Twin Mountain, New Hampshire
Recommended: Top 10 Quiche Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded pepper jack or Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Directions

Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°.
Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Breakfast Quiche in Taste of Home April/May 1999, p47

Nutritional Facts

1 piece: 709 calories, 60g fat (35g saturated fat), 290mg cholesterol, 980mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 19g protein.

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded pepper jack or Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  1. Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
  2. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°.
  3. Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Breakfast Quiche in Taste of Home April/May 1999, p47

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Reviews forBreakfast Quiche

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debfinecat User ID: 3991794 265438
Reviewed May. 2, 2017

"Great, not too eggy, saute onions first. Next time, smoked salmon and herbs."

MY REVIEW
Luija43OK User ID: 3171280 263237
Reviewed Mar. 8, 2017

"This appears to be same the same recipe as the one in the out of the old Betty Crocker Cookbook and wonderful. I am going to try with regular milk and mushrooms, good ideas"

MY REVIEW
ms11145 User ID: 1604521 261991
Reviewed Mar. 2, 2017

"Awesome recipe. While the crust was baking, I carmelized onions instead of just putting them in raw. Then added mushrooms (like one of the variations) and let them saute for 1 minute. I didn't use 2 cups of the whipping cream . It would have overflowed the pan. While I really didn't measure the cream, I probably only used 1 cup. AND I made this vegetarian and didn't add the bacon."

MY REVIEW
jetluvs2cook User ID: 1675049 261915
Reviewed Feb. 28, 2017

"This quiche is sooooo good!!!! Would do nothing to change it!"

MY REVIEW
toolbarsco User ID: 6725667 261499
Reviewed Feb. 18, 2017

"Best quiche ever. I have always relied on my Quiche Lorraine recipe but not anymore. This is the new "go-to" quiche. Creamy and dreamy!"

MY REVIEW
amehart User ID: 1464390 260538
Reviewed Jan. 30, 2017

"Excellent quiche! Came together quickly and smelled divine while baking! I made two and brought one to my parents who also raved about it! Will definitely add this to our rotation."

MY REVIEW
redhen1970 User ID: 4031186 260253
Reviewed Jan. 25, 2017

"Seeing the recipe in the Feb/March 2017 issue I knew I had to make this coming from a fellow resident of NH. It was awesome. So creamy and perfect flavor!!!"

MY REVIEW
tamarachronister User ID: 1908061 65040
Reviewed Apr. 16, 2014

"I tested this recipe on 10 guests, aging from 2 years old to 70, and everyone agreed it was fabulous. I used 1 1/2 cups of non-fat organic milk instead of heavy cream, and I used sauteed onions. Excellent. Then I got braver and tried it with keilbasa and broccoli added - more great flavors. I had to use jack cheese and add green salsa to the last quiche I made, because I ran out of pepperjack. It worked GREAT. If you love quiche, you will LOVE this great recipe. I left meat out on one completely, and it was very well received also. My husband, who doesn't like the same meal two days in a row ,ate it until it was completely gone."

MY REVIEW
um-umgood User ID: 5998338 25504
Reviewed May. 20, 2011

"Made it for work employees and they all loved it!!!!!"

MY REVIEW
um-umgood User ID: 5998338 69644
Reviewed May. 20, 2011

"Made it for work employees and they all loved it!!!!!"

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