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–+ servings
A breakfast quiche on a white serving platter with a slice removed.

Best-Ever Breakfast Quiche

Course: Breakfast, Breakfast / Brunch, Holiday
Cuisine: American, American / French, Holiday
Prep Time: 15 minutes
Cook Time: 50 minutes
Preparing the crust: 1 hour
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 278kcal
Author: Kris Longwell
This Best-Ever Breakfast Quiche is loaded with everyone's favorite breakfast ingredients, from smoked applewood bacon, breakfast sausage, cheddar cheese, herbs, and a perfect custard that cooks and sets to quiche perfection!
Print Recipe

Equipment

  • 9-inch tart pan with removable bottom, or 9 to 10-inch ceramic tart pan, or pie dish

Ingredients

  • 1 Perfect Pie Crust
  • 1 tablespoon all-purpose flour for rolling out the pie dough
  • 6 strips applewood smoked bacon
  • 8 oz pork sausage breakfast sausage roll, regular
  • 1 cup white cheddar cheese shredded
  • 1 cup half and half or milk, or cream
  • 2 large eggs
  • 2 tablespoon Dijon mustard
  • 2 tablespoon chives finely snipped, or chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

PREPARING THE DOUGH

  • Roll the dough out on a lightly floured surface to approximately 12 inches in diameter. Fold in half, and then fold over one more time into a fourth.
  • Transfer the folded dough onto the tart pan. Unfold all the way, and allow the edges to hang over the edge. Gently use your fingers to press the dough against the bottom and the sides of the pan.
  • Use a pair of scissors, or a sharp knife, to cut away the edges, leaving about a half-inch of dough still hanging over the edge of the pan. Fold the overhanging dough back over into the pan and press it against the dough on the sides of the pan. (It doesn't need to completely reach the base). Use your fingers to adhere the dough together and help to squeeze the dough upward so it rises just about a ⅛-inch around the edges of the pan.
  • Use a fork to pierce holes all over the dough. Line the dough with aluminum foil, or parchment paper, and place in the freezer for 15 minutes.
  • Meanwhile, pre-heat your oven to 375°F.
  • Place the pan on a baking sheet (this is important!) and add a layer of pie weights, or dried beans, over the foil or parchment paper.
  • Bake until the dough is set and just beginning to brown on the edges, around 20 minutes. Take out of the oven and carefully remove foil and weights (or beans).

PREPARING THE QUICHE

  • In a large skillet, cook the bacon over medium-high heat until crisp, about 5 to 6 minutes. Place on paper towels to drain.
  • Meanwhile in a separate pan, or in the same pan that you cooked the bacon, cook the sausage until no longer pink, about 8 minutes. Set aside.
  • Working in layers, crumble a couple of slices of the bacon into the dough-lined pan. Next, add a layer of the cooked sausage and then a layer of cheese. Repeat with remaining bacon, sausage, and cheese.
  • In a medium bowl, whisk together the half and half, eggs, mustard, chives, salt, and pepper until fully combined.
  • Carefully pour the egg/cream mixture over the bacon/sausage/cheese mixture until the pan is full.
  • Return the pan (still on the baking sheet) to the oven and bake until the quiche is puffed and slightly golden on top, about 35 minutes. Let cool before removing from the pan. (See Notes). Serve warm or at room temperature.

Video

Notes

If using a tart pan with a removable bottom, be sure to place the pan on a baking sheet before blind baking the dough, as well as when baking the quiche. If you don't, the bottom may pull away from the sides when removing from the oven. Once the quiche has finished baking, let cool on the baking sheet until cool enough to handle (around 30 minutes). Use a spatula to lift the tart pan by inserting it underneath. Carefully place the tart pan onto a jar with a lid, allowing the sides of the pan to fall away. Use the spatula to carefully remove the quiche from the base and place on a serving dish, if desired.  (See video for how we do this, it's recommended to have an extra pair of hands to assist in removing the quiche from the tart pan) 
The dough can be blind baked up to 8 hours before baking, or, overnight. 
Fresh herbs, such as sage, can be substituted for the fresh chives.  Fresh thyme, rosemary, and parsley are delicious additions, as well.
The quiche will keep for up to 1 week in the refrigerator and will freeze nicely for up to 1 month.
It can be served warm or at room temperature. 

Nutrition

Calories: 278kcal | Carbohydrates: 3g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 598mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg