Breakfast Quiche

A well-made quiche is the answer to so many entertaining dilemmas. Whether I’m hosting a casual brunch, planning a special breakfast, or serving dinner to friends, this Breakfast Quiche seems to always fit the occasion perfectly. A substantial dish that’s both elegant and simple, it combines custardy eggs and cheese with tender leeks and smoky bacon, all wrapped in flaky pastry.

This quiche adapts to whatever ingredients you have on hand and whatever meal you’re planning. I often switch up the fillings based on what’s in my fridge – different meats, cheeses, or purely vegetarian versions all work beautifully. The kind that perches comfortably on the plate next to a leafy salad or mound of steamed vegetables to make a meal, even a modest slice feels substantial. The silky custard base transforms basic eggs and cream into something luxurious without much effort.

“Absolutely wonderful quiche – I could eat the whole thing alone in one sitting…” 

Ingredients to Make Breakfast Quiche

• Pie Crust: An unbaked, deep-dish pie crust is essential here – either homemade pie dough (ideally unbaked Lard Pie Crust) or store-bought works well.
• Bacon: Choose thick-cut bacon for the best texture. It holds its shape better when diced and provides more substantial bites throughout the quiche.
• Leeks: Look for firm leeks with crisp, dark green tops and white bases. Smaller leeks tend to be more tender and have a milder flavor.
• Heavy Cream: The high fat content creates that silky custard texture we’re after.
• Milk: Whole milk adds richness while keeping the custard light. 2% works too, but I don’t recommend nonfat milk.
• Eggs: Large eggs are the standard for baking. Make sure they’re room temperature for the smoothest custard.
• Thyme: Fresh or dried both work beautifully. I often use dried since I keep it on hand, but fresh adds a lovely visual element.
• Gruyère Cheese: Its nutty flavor is perfect here, but a sharp cheddar makes a great substitute. Either way, grate it yourself for the best melting.
• Salt and Black Pepper: Fresh cracked pepper makes a noticeable difference in the final flavor.

About Leeks and How to Clean Them

If you haven’t cooked with leeks before, you’re in for a treat. In a skillet, they melt down becoming soft and buttery with subtle onion flavor. They’re mild and tender in the spring and firmer, but deeply flavorful in the late fall. In the later months, they take a bit longer to soften, but are equally delicious. If you can’t find them, an ample amount of green onions (about 1 cup thinly sliced) work well in this quiche.

Fine grit often hides between a leek’s tender layers. To clean them, submerge the thinly sliced leeks in a bowl of cold water and swoosh them around with your hands to allow any dirt to sink to the bottom. Lift the rinsed leeks out with a slotted spoon or your hands and transfer to a clean bowl. Don’t drain them in a colander – you’ll pour the settled dirt right back over the clean leeks.

Recipe Options

• Different Cheeses: Swap Gruyère for sharp cheddar cheese, Monterey Jack, gouda, or fontina – any good melting cheese works well here.
• Meat Options: Replace bacon with diced ham, crumbled sausage, or pancetta – or omit for a vegetarian version.
• Vegetable Variations: Green onions work perfectly in place of leeks, or try sautéed mushrooms, bell peppers, spinach, or asparagus.
• Make It Mini: Use the same filling in a muffin tin with pre-baked pie crust circles for individual servings – reduce the baking time and watch carefully for doneness.

There’s something satisfying about pulling a hot quiche from the oven – flaky crust, silky filling, and those lovely aromas of bacon and leeks. While a quiche takes time to make, this recipe reminds me why it’s worth it.

More of My favorite Breakfast Recipes

• Asparagus Quiche (Ideal when asparagus is in season.)
• Breakfast Frittata (Think of it as crustless quiche!)
• Breakfast Potatoes (An unusual method makes these extra crispy outside and buttery smooth on the inside!)
• Sweet Potato Hash Browns (Quick, easy and delicious – a breakfast trifecta!)
• Baked Eggs (You’re less than 15 minutes away from enjoying these. Fantastic holiday breakfast!

How to Make Breakfast Quiche

Make and blind bake pie crust at 375˚F for 12 minutes – ideally this Lard Pie Crust or other homemade pie crust. (A store bought unbaked, deep dish pie crust also works.)

Cook leeks and bacon until leeks are tender and bacon is lightly crisp. Remove from heat.

Whisk eggs, cream and milk together and season with salt and pepper. Stir in shredded cheese and bacon and leek mixture.

Pour egg mixture into partially baked pie crust (see blind baking instructions above). Bake until golden in a 375°F oven (cover edges with foil or pie crust shield if they’re getting too brown. Serve warm, at room temperature or cold from the refrigerator.