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Breakfast Quiche

Breakfast Quiche


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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Description

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!


Ingredients

Scale
  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough*
  • 4 large eggs
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 3/4 cup shredded mild cheddar cheese
  • 1/4 cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green portions)
  • 1/4 cup finely diced red pepper

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese. 
  7. Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.

**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details

  • Category: Breakfast
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian