I had not planned to include this Traditional Breakfast Quiche on the blog today, but it is one of my go to recipes when prepping breakfast for the week and perfect for vacation. What I love about this is that you can half the recipe and make it in a smaller pie shell (if it’s just you) OR you can make it in a regular 9-10 inch pie shell and enjoy it all week. (Which is usually what I do.)
I shared this on Instagram this last week while I was at the beach. We literally ate on this Breakfast Quiche every single day for a week.
Pro Tip: I like to shred half of the cheese in the breakfast quiche. The other half I like to dice into small chunks. This gives a really nice taste to every single bite. The shredded cheese melts all of the way. And the diced cheese is chunky in the quiche and adds a great bite of flavor.
One of the things I love most about this quiche is that 1. It starts with a frozen pie shell (because who has time to make a real one?) and 2. It can be reheated for about a week. It’s always nice to have a breakfast option that has plenty of protein and is fresh.
Especially when you are like me and are notorious for running late in the mornings!
I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.