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!Print
- 1 Frozen Pie Crust, premodern
- 6 strips thick hickory smoked bacon, cooked and chopped
- 4 oz pork sausage breakfast sausage, cooked and crumbled
- 8 ounce block of white cheddar cheese, half shredded and half diced
- 1 cup milk
- 4 large eggs
- 3 ounces of fresh spinach, long stems clipped off if desired
- 2 tbsp yellow mustard
- 2 tbsp chives finely chopped
- Salt and pepper to taste
- Turn oven to 400 degrees F.
- Cook the sausage and bacon and set aside.
- In a medium bowl, whisk together the milk, eggs, mustard, and chives until fully combined.
- Add spinach, bacon and sausage to mixture.
- Carefully pour into the pie shell the until full.
- Put the pie shell on a baking sheet and put into the oven. Cook for 35-45 minutes until the top is golden brown and center of quiche doesn’t wiggle.