In this post, we’ll show you how to make the Ultimate Breakfast Quiche Recipe. This easy to make baked quiche features a frozen pie crust, and simple, fresh ingredients like shredded hash browns, bacon, sausage, tomato, cheddar cheese, and sautéed onion. Loaded with flavor, this quiche makes a delicious brunch, or even breakfast for dinner type of meal.
If you love omelets with all the breakfast fixins’ you’ll love this hearty Ultimate Breakfast Quiche. The gooey cheddar cheese and crisp bacon are so perfect with the pan-fried hash browns, onion, and breakfast sausage! My family absolutely devoured this and yours will too if they typically enjoy these breakfast staples.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Eggs – This recipe uses 5 large eggs. You’ll be using 4 large whole eggs, and one additional larger yolk. If you use farm-fresh eggs that would be even better!
- Milk – We prefer using whole milk in our quiche recipes because it produces a fluffy, rich custard.
- Crust – You can use a fresh crust, frozen pie shell, or refrigerated pie crust. We prefer using deep dish premade frozen shells. Signature Select (Shaw’s) makes our personal favorite.
- Spices – Ground black pepper & salt are all this recipe needs since the meats bring loads of flavor.
- Shredded Cheddar cheese – I used a shredded cheddar blend which complemented the savory meats and veggies in this quiche.
- Tomato – We used heirloom variety cherry tomatoes. This provided us with beautiful color and flavor. You can use whichever you prefer, but just be sure to remove the tomato guts to avoid excess moisture.
- Hash browns – We used frozen, shredded hash browns which I pan fried with olive oil, salt, and pepper.
- Bacon – Precooked in the microwave until crisp, this really transformed our quiche.
- Sausage – I used precooked breakfast sausage patties that I chopped up into smaller pieces for a yummy flavor.
- Onion – A white onion sautéed provided such a tasty depth of flavor to this quiche.
- Oil – You will need a tiny bit of oil to sauté the onion with to add flavor and a traditional golden-brown color.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Whisk – To mix the milk and eggs to make a custard.
- Skillet – Just a small one to sauté the onion & hash browns.
- Rubber spatula – To help cook the onion and hash browns.
- Cutting board – to chop the onion, tomato, bacon & sausage.
- Knife – To chop/cut the tomato, onion, sausage, and bacon.
- Oven – This bakes on the center oven rack.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Breakfast Quiche comes out perfectly.
Since cherry tomatoes have a high juice and seed content, you will want to halve them and remove most of the “guts”. This will make for a tastier pie with less excess moisture. If you do not remove all the guts, the top layer of your quiche will get wet. After baking, (if this happens) simply take a paper towel and pat the top of the quiche to wick up this moisture.
This recipe is very forgiving in the types of meat you use. You can use fully-cooked bacon, raw bacon (cooked until crisp) in any flavor you love. You can also use fresh, frozen, or raw (cooked thoroughly) sausage. If you do not like bacon or sausage you can even add in Canadian bacon or a chopped ham steak/Spam.
If you want to store your Breakfast Quiche, just follow these easy steps.
The beauty of making quiche is that you can freeze it before or after baking. To freeze it “raw” or unbaked, simply assemble quiche (see recipe card for instructions) and place the raw quiche in the freezer for 4-6 hours or until completely frozen. *Use a frozen pie crust for best results as these can go straight from the freezer to the oven.
Once frozen, wrap the quiche in multiple layers of foil and plastic wrap to keep it fresh. The quiche will last for up to 30 days for best taste. Add an additional 10 minutes to the baking time (may vary).
To freezer after baking, allow quiche to completely cool. Wrap the quiche in multiple layers of foil and plastic wrap to keep it fresh. The quiche will last for up to 30 days for best taste. To heat, allow quiche to thaw, and then bake it for 10 minutes at 350 degree Fahrenheit to crisp it up.
This quiche will last for up to 4 days when stored properly (in an airtight container) in the refrigerator. Be sure to heat quiche in the microwave until warmed. You can also reheat in the oven for about 5-10 minutes to crisp the crust which may be slightly soggy.
Follow the recipe below to make Ultimate Breakfast Quiche! This recipe makes 8 SERVINGS, but you can adjust the recipe card to make 2 quiche pies.
Ultimate Breakfast Quiche Recipe
- 9" deep dish pie pan (if making fresh crust)
- Rubber Spatula
- measuring cup
- Mixing bowl
- oven (set to center rack position)
- 1 medium onion sautéed
- ¾ cup frozen hash browns shredded
- 2 tablespoons extra virgin olive oil
- 9" Frozen pie crust
- ½ cup cherry tomatoes remove excess moisture
- ½ cup breakfast sausage precooked, chopped
- 8 strips bacon cooked until crisp, chopped
- 1 cup Shredded cheddar cheese
- 4 large whole eggs
- 1 large egg yolk
- ¾ cup whole milk
- salt & pepper to taste
- Preheat oven to 350° F.
- In a skillet heat olive oil over medium heat. Add in shredded hash browns and onion. Season with salt and pepper. Cook for 3-5 minutes stirring occasionally until potatoes and onions are golden-brown.
- Add cheddar cheese, cooked sausage, bacon, onion, hash browns, and tomato to the pie crust.
- In a mixing bowl, add eggs, yolk, and milk; whisk until combined and fluffy. Pour custard over the quiche fillings.
- Bake for 30-35 mins or until done. If crust is browning too much, loosely cover quiche with a sheet of foil.
- Allow quiche to cool for at least 15 minutes before slicing into it.