Savory Morning Quiche Recipe for Brunch or Meal Prep

Breakfast quiche is a savory, crowd-pleasing dish: a creamy egg filling baked in a flaky, buttery pie crust. This version combines crispy bacon, fresh spinach, minced garlic, and sharp cheddar with a mixture of eggs, milk, and cream for a rich, well-balanced flavor. It’s elegant enough for holiday brunches and easy enough for weekday breakfasts or dinner.

The aroma as it bakes is irresistible: savory bacon and melting cheese mingle with warm, buttery crust. This quiche holds together beautifully and slices cleanly, making it ideal for serving guests or prepping ahead.

Why you’ll love this Easy Quiche Recipe:

• Incredibly flavorful filling – Smoky bacon, fresh spinach, garlic, and sharp cheese create a rich, layered taste, while eggs and dairy give a silky, custardy texture.
• All-butter pie crust – A flaky all-butter crust complements the creamy filling and adds a satisfying contrast in texture.
• Great for gatherings – This quiche is impressive enough for holidays but simple to make for everyday meals.

Ingredient Overview:

The complete recipe with exact measurements and step-by-step directions appears in the recipe card further below.

• Butter – Salted butter gives great flavor; use unsalted if you prefer and adjust salt to taste.
• All-purpose flour – Spoon and level for accurate measurement or weigh for best results to avoid a dry crust.
• Eggs – Use large eggs for the filling to achieve the right custard consistency.
• Heavy cream and milk – A mix of cream and milk keeps the filling rich but not overly heavy; whole milk or half-and-half can be substituted.
• Bacon – Pre-cook the bacon until crispy, then chop before adding to the filling.
• Spinach – Fresh spinach adds color, texture, and nutrition; tear into smaller pieces for even distribution.
• Cheese – Sharp cheddar pairs nicely, but blends like Monterey Jack, Swiss, Gruyère, or Gouda will all work.

Ingredient Substitutions:

• Gluten-free – Use a trusted gluten-free pie crust if needed.
• Dairy-free – Substitute plant-based milk and a dairy-free butter alternative.
• Vegetarian – Omit bacon and add sautéed mushrooms or roasted vegetables for a hearty, meat-free version.
• Quick option – A frozen pie crust can be used to save time, though homemade crust yields the best texture.

How to make this breakfast quiche:

Step 1: Make the crust. Combine flour, salt, and sugar, then cut in cold cubed butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time until the dough just comes together, form into a disk, wrap, and chill in the refrigerator.

Step 2: Roll the crust. After chilling, roll the dough gently on a floured surface, transfer to a 9-inch pie plate, trim to leave about a 1/2-inch overhang for crimping, and chill briefly before baking.

Step 3: Par-bake the crust. Line the crust with parchment and pie weights (or granulated sugar), then bake until the edges are lightly browned. Remove the weights and bake a few minutes more until the bottom appears set and matte—this prevents a soggy crust once the filling is added.

Step 4: Mix the filling. Whisk eggs with milk and cream, then season with garlic, salt, and pepper. Stir in chopped cooked bacon, shredded cheese, and torn fresh spinach.

Step 5: Assemble and bake. Pour the filling into the par-baked crust and bake at the recommended temperature until the custard is set and the top is lightly browned. If the crust edges darken too quickly, shield them with strips of foil.

Serving + Storing:

Allow the quiche to rest 15–30 minutes before slicing for clean pieces. A whole quiche serves 6–8 people as a main dish; cut smaller slices for potlucks. Store leftovers covered in the refrigerator for up to four days. Reheat gently in the oven or enjoy chilled.

Expert success tips:

• Use an oven thermometer to ensure accurate baking temperatures.
• Weigh flour when possible for consistent crust results.
• Prefer metal or ceramic pie dishes over glass for more reliable browning and structure.

FAQs

Recipe variations:

• Fillings – Use up to about 2 cups of add-ins total (not including cheese). Try sautéed mushrooms, roasted peppers, ham, or asparagus.
• Cheese – Mix and match: Gruyère, Swiss, Gouda, Monterey Jack, or goat cheese all change the flavor profile.
• Crustless – For a lighter option, bake the filling in a well-greased dish at 350°F until set (about 30–36 minutes).

Special tools:

• Rolling pin – A good wooden rolling pin helps roll pastry evenly.
• Pastry cutter – Makes cutting cold butter into flour quick and consistent.
• Pie weights or parchment and weights – Essential for par-baking and keeping the crust from puffing.

If you make this quiche, leave a comment and star rating to share how it turned out!

Perfect Breakfast Quiche

By Stephanie Simmons

This breakfast quiche combines a flaky, buttery crust with a creamy egg filling loaded with bacon, spinach, garlic, and sharp cheddar.

Prep: 20 mins

Cook: 50 mins

Total: 1 hr 10 mins

Servings: 8 slices

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour (195 g)
• 1/2 tsp + 1/4 tsp salt
• 1/2 cup + 1 tbsp cold salted butter, cubed (9 tbsp / 127 g)
• 4–5 tbsp ice cold water

For the filling:

• 5 large eggs
• 1/2 cup milk (2% used)
• 1/2 cup heavy cream (or use milk/half-and-half)
• 1/4 tsp minced garlic
• 1/2 tsp salt
• Pinch black pepper
• 1 1/2 cups fresh spinach, torn
• 1 1/3 cups shredded cheese (sharp cheddar + Monterey Jack suggested)
• 6–8 slices cooked bacon, roughly chopped

Instructions

1. Make the pie dough: Prepare the crust by combining dry ingredients and cutting in cold butter, then add ice water until the dough comes together. Form into a disk, wrap tightly, and chill at least 4 hours or ideally overnight.
2. Roll the dough: Roll gently on a floured surface to about 1/8″ thickness. Fit into a metal or ceramic 9-inch pie plate, trim leaving 1/2″ overhang, and crimp the edges. Freeze for 10 minutes while preheating the oven to 425°F.
3. Par-bake: Prick the bottom with a fork, line with parchment and weights (or sugar), and bake 15–19 minutes until edges are lightly golden. Remove weights, brush edges with egg wash if desired, and bake 2–4 minutes more until the bottom looks set and matte. Reduce oven to 400°F.
4. Prepare the filling: In a large bowl whisk eggs, milk, heavy cream, garlic, salt, and pepper. Stir in torn spinach, shredded cheese, and chopped cooked bacon.
5. Bake the quiche: Pour filling into the par-baked crust, spread evenly, and bake at 400°F for 40–44 minutes until the center is set and the top is lightly browned. Check at 25–30 minutes and protect crust edges with foil if they brown too quickly.
6. Serve and store: Cool 15–30 minutes before slicing. Store covered in the refrigerator up to 4 days. Reheat gently or serve cold.

Nutrition

Serving: 1 slice • Calories: 418 kcal • Carbohydrates: 20 g • Protein: 14 g • Fat: 31 g • Saturated Fat: 17 g • Sodium: 667 mg

Nutrition information is an approximation.

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