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Breakfast Quiche Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6-8 servings


  • 1 unbaked pastry shell (9 inches)
  • 12 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 eggs
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper


  • 1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and let cool.
  • 2. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne; pour into the crust. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts

1 piece: 445 calories, 38g fat (21g saturated fat), 208mg cholesterol, 570mg sodium, 16g carbohydrate (4g sugars, trace fiber), 10g protein

Reviews for Breakfast Quiche

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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."

Reviewed May. 20, 2011

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

Reviewed May. 20, 2011

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

Reviewed Feb. 2, 2010

"A nice recipe that was very well received. Others requested a copy of this recipe"

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