Breakfast Quiche Recipe

Today I want to share one of my absolute favorite breakfast recipes with you.  It is so good that it has quickly become a common dish for special occasions within our family. The best part is that it doesn’t have to be just for breakfast. I’ve made it for Mother’s day, our daughter’s baby dedication, and for various birthdays. My husband and I even decided this past Christmas that we would begin the tradition of having this on Christmas morning each year. It is a delicious and flavor packed breakfast quiche.

I joke that this recipe was born out of sheer luck as I was trying to decide what to make one day when we were having company over and all I could I find in my refrigerator were the ingredients listed below. I decided to take a chance and thankfully it turned out well. I’ve tried a lot of different types of quiche over the years and I can attest to the fact that not all of them taste so great, but this one is my personal favorite and I hope you enjoy it as much as I do!!

Here’s what you will need:

• 8 eggs
• 1 cup Heavy Cream
• Pie Crust-Unbaked (I use pillsbury, but feel free to make your own if you have the time)
• 2 cups Grated Cheddar Cheese
• 1 lb. of Hot Sausage
• 1 Green Pepper
• 1 Red Pepper
• 1 Orange Pepper
• 1 Yellow Onion
• Salt
• Pepper

First, you will need to brown the sausage, drain the grease, and set it aside to cool. While your sausage is cooling, dice up all the bell peppers and onions, and place them in the same skillet you browned your sausage in.

Allow the peppers and onions to cook until they are soft and golden colored, then turn off heat and allow them to cool. Remember, you don’t want to mix any hot ingredients with the eggs for risk of them cooking to quickly.

 

In a separate bowl, crack your eggs and whisk in heavy cream, salt, and pepper. Add the sausage, peppers, and onions when they are all cooled to room temperature. Finally, add the cheese and stir until all ingredients are well blended.

Once your quiche mixture is ready, preheat your oven to 400 degrees and begin to prep your crust. While homemade crust is delicious and can be used here, I have found a store bought crust to work just as well with this recipe. Plus, it’s easier and gives me time to steal a few more snuggles with my sweet baby girl. You can use a pie pan if you want, but I have found a quiche pan with removable bottom to work best. I’ll be sure to link the one I have below. Carefully press the crust into the grooves of the quiche pan. It doesn’t have to be perfect, so spend as much or as little time on this as you want to.

Now that your crust is ready, place the quiche pan onto a rimmed cookie sheet (to catch any excess) and pour in egg mixture. Cover the quiche loosely with a pie of aluminum foil to prevent the quiche from browning too quickly and place on the center rack of the oven to cook for 45 minutes. After 45 minutes, remove the aluminum foil and allow quiche to cook for another 10-15 minutes or until golden brown on top.

ENJOY!!

Quiche Pan:Williams-Sonoma Quiche Pan