Breakfast Quiche

By Gavin CrispApr 4, 2024Jump to Recipe

When cold cereal just won’t get your day started, call upon this Breakfast Quiche. Chock-full of egg, ham, and cheese, it’s the crusted omelet you thought only existed in your dreams.

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You know that eternal question: What’s the difference between a quiche, omelet, and a frittata? (If you don’t know it, I pose it further down this page.) Well, one of the differences that doesn’t attract much attention is that quiche is generally eaten later in the day. At least it is in my house. It’s a lunch or dinner menu item whereas the frittata and omelet will usually be found on the table at my next brunch.

That’s about to change with the introduction of this recipe! Yes, it’s the breakfast quiche, a variation of the French dish that will feel right at home alongside my pancakes and hash browns. That’s because it features those sunrise stalwarts ham and cheese. It’s as though the quiche has glanced at an omelet page but has still written its own book! Do you know what I mean?

If you didn’t find that analogy satisfying, you’ll still find this quiche hits the spot. So the next time you reach for that carton of eggs in the morning, overlook the omelet, forget the frittata, and cook up a quiche!

Is Breakfast Quiche Healthy?

There’s a lot to love in this quiche. You’ll get protein in the eggs and ham, some much-needed fat and calories in the milk and cheese (remember, this will be the meal called upon to kickstart your day), and vitamins and minerals in the green onions. One thing to be wary of is the list of ingredients in the crust. Some pre-made versions have an exorbitant amount of butter or shortening, which could compromise the health benefits of the quiche. I provide a link to a homemade crust in the FAQs section; using it will let you control the amount. Because of the crust, this recipe can’t be included in a paleo, keto, or gluten-free diet; omitting that crust would make this more an omelet or frittata. Consider making one of those if you’re on one of these diets.

What’s the Difference Between a Quiche, Omelet & Frittata?

HERE’S where that eternal question gets answered. Perhaps the most obvious difference is that the quiche features a crust, whereas an omelet is folded into a semicircle and the frittata fills whichever pan it’s fried in. A quiche’s consistency is also a standout, as its egg-to-cream ratio makes it more like a custard, whereas the frittata and omelet rely heavier on the egg. Last is how they’re cooked. An omelet is done in a pan or on a skillet on the stove. A quiche is usually baked in the oven. The frittata enjoys the best of both worlds, started in the frying pan then finished in the broiler.

INGREDIENTS

1 refrigerated pie crust
6 large eggs
3/4 cup milk or cream
3/4 tsp salt
1/4 tsp black pepper
1 cup cooked ham, chopped
1 1/2 cups shredded cheese, divided
3 tbsp green onions, sliced

INSTRUCTIONS

Prep

Preheat the oven and get your pie crust ready in the pie plate.

Mix

Whisk together the eggs, milk, and seasonings in a large bowl.

Assemble

Layer the ham, cheese, and onions in the crust, then pour the egg mixture over. Top with more cheese.

Bake

Cook until the quiche is set and the cheese is bubbly. Let it cool slightly, then slice and serve.

Devour!

FAQs & Tips

How do I store this quiche?

Once it has cooled, the quiche can go in an airtight container and kept in the fridge for up to four days. If you only have a slice or two left, feel free to wrap it in aluminum foil or plastic wrap. If you want to freeze it, either store it in that airtight container or wrap it in both plastic and aluminum foil. It should keep for up to three months. Let it thaw overnight in the fridge. If you’ve added veggies to this quiche, it may be watery, so before putting it in the freezer, you may want to absorb as much moisture as possible, or forgo the freezer altogether and eat it sooner than later.

Can I make my own crust?

Yes! In fact, I recently developed a recipe for this very thing. It only takes a few ingredients, like most crusts (we’re talking flour, salt, butter, water, and egg). It’s suggested you chill it in the freezer for 20–25 minutes, which should give you plenty of time to prep the quiche filling! And pre-baking the crust beforehand isn’t required so despite making this in the morning, you should have plenty of time to make your own crust, fill it, and bake it.

What type of cheese should I use?

I didn’t specify which type of cheese for a reason. Because there are so many to choose from, I figured I would let you explore or just go with whichever cheese you prefer. A sharp cheddar is the one I tend to use the most, though I have been known to use mozzarella or Swiss, due to how easily they melt. Feta or goat provides a tanginess to your quiche, whereas grated Parmesan can be added for a nutty finish. If you want a bit of a kick, you can call upon Pepper Jack.

Serving Suggestions

If you don’t want to rely upon ham and cheese for your breakfast quiche, you can use a variety of ingredients to get you out of bed in the morning (or afternoon, if you are a late sleeper). For vegetables, you have sauteed spinach, diced bell peppers, mushrooms, onions, and/or cherry tomatoes to consider. You can use turkey, chicken, bacon, or sausage instead of ham, or get your protein from vegetarian-friendly tofu (crumbled with herbs and spices). Sundried tomatoes, olives, and artichoke hearts, meanwhile, provide a Mediterranean theme to your quiche. (If you want a different cheese, check out the FAQs section.)

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