Recipe

Easy Breakfast Quiche

Flaky crust, creamy custard, and bold breakfast flavor with bacon, cheddar, and scallions.

By Matt Campbell

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4.8

A golden breakfast quiche with cheddar and bacon, sliced into wedges on a ceramic plate with a simple fork on a wooden table

Quiche is one of those dishes that looks like you had your life together hours before anyone showed up, when really you just whisked some eggs, tossed in whatever was in the fridge, and let the oven do the heavy lifting.

This breakfast quiche is my go-to when I want something cozy, sliceable, and make-ahead friendly. The crust gets crisp, the center stays creamy (not rubbery), and the fillings are flexible enough to handle your real-life situation, whether that is leftover ham, a half bag of spinach, or exactly three mushrooms rolling around in the drawer.

Uncooked pie crust, eggs, milk, cheddar, bacon, scallions, salt, pepper, and nutmeg arranged on a bright kitchen counter

Why It Works

Custardy, not dry: The milk plus a little cream (or half-and-half) keeps the texture soft and rich.
No soggy bottom: A quick blind bake helps the crust stay crisp even with a wet filling.
Big flavor with simple ingredients: Bacon, sharp cheddar, and scallions bring salty, tangy, savory energy without extra fuss.
Meal prep hero: It slices clean, reheats well, and tastes great at room temp.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
Freezer: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 2 months for best texture.
Reheat: For the best crust, warm slices on a sheet pan at 325°F for 10 to 15 minutes. Microwave works in a pinch (about 45 to 90 seconds), but the crust will soften.
Make-ahead tip: Bake the quiche, cool, refrigerate overnight, then reheat the whole quiche (325°F for 20 to 25 minutes) before serving.

Individual slices of breakfast quiche packed into glass meal prep containers on a kitchen counter

Common Questions

Do I have to blind bake the crust?

You do not have to, but I strongly recommend it. Even 10 minutes gives the crust a head start so it stays crisp instead of turning into a soggy custardy sponge.

Extra crisp tip: After blind baking and removing the weights, brush the warm crust with a thin layer of egg white, then bake 1 to 2 minutes more. It helps seal the bottom.

How do I know when the quiche is done?

The edges should be set and slightly puffed, and the center should jiggle like Jell-O, not slosh like a latte. If you have an instant-read thermometer, aim for about 165 to 175°F in the center, depending on how set you like it. I usually pull it around 170°F and let carryover heat finish the job.

Can I make it crustless?

Yes. Grease a 9-inch pie dish well. Bake at the same temperature, but start checking around 28 to 35 minutes. You are still looking for set edges and a gentle wobble in the center.

Why did my quiche crack?

Usually it is a sign of overbaking. Pull it when the center still has a gentle wobble, then let carryover heat finish the job as it cools.

What fillings work best?

Stick to about 1 to 1 1/2 cups total add-ins so the custard can still set. If you are using watery veggies (spinach, mushrooms, zucchini), sauté them first and cool slightly so they do not dump moisture into the eggs.

Salt note: Bacon, ham, and sharp cheddar bring plenty of salt. If your add-ins are extra salty, start with 1/2 teaspoon salt, then adjust next time to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (or deep-dish pie plate)
Rimmed baking sheet
Mixing bowl and whisk
Measuring cups and spoons
Skillet (for bacon and sautéing add-ins)
Pie weights or dried beans (optional but helpful)

I love cooking big, ambitious stuff, but weekday mornings are not my best stage for culinary heroics. Quiche is my compromise: it feels like a real plan, even when my actual plan was “use up the last few eggs and that lonely chunk of cheddar.” The first time I nailed the texture, creamy center with crisp edges and a crust that did not go limp, I started baking one almost every Sunday. It is breakfast you can hold in one hand while you hunt for your keys, and somehow it still feels like you took care of yourself.