This Quick & Easy Breakfast Casserole Quiche Recipe is one for the record books. Adding this to my personal favorites easy breakfast ideas list – and at the tip-top, that’s for sure!
This quiche recipe is by far my new favorite easy breakfast casserole. Move over my “last favorite”, the quick breakfast casserole … this easy quiche recipe has stolen the spotlight and is here to stay!
In case you’re looking for a crustless quiche recipe… look no further… when you use the Pillsbury Pie Crust like I did, there’s barely a crust on this bad boy and I’m here to tell you, it’s all fluff, cheesy, salty, bacon, fluffy awesomeness. You could make your own crust, but me? Nah, I’m good.
I am here, however, to say I think you’d be hard pressed to find another quiche breakfast bake this good… this is the best quiche recipe hands down!
Here’s how to assemble this easy quiche bake. First, gather your ingredients. You’ll need:
- One Pillsbury Pie Crust (or make your own)
- 8 thick bacon strips, cooked and crumbled
- 1/2 cup colby jack cheese (pepper jack would be delish as well!)
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup finely chopped onion
- 4 extra large eggs
- 2 cups heavy whipping cream
- 3/4 tsp salt (I use sea salt)
- 1/4 t. sugar
- 1/8 t. cayenne pepper
Grab your pie dish. I have this one and love it. And, you seriously can’t beat that price! Unroll and lay your pie crust in the dish. Cut the excess of the edges with a paring knife like this one.
Put two layers of foil over the pie crust and bake at 450 degrees for five minutes. Take the foil off and bake for an additional five minutes. Let the pie crust cool for atleast 20 minutes.
Fill the pie crust with the bacon, onion and cheese. Mix the remaining ingredients in something like this. Pour over the pie dish and carefully transfer to an oven preheated to 375 degrees, noting that you’ll need to turn the temp down after baking the pie crust. Bake for 40-45 minutes or until a toothpick comes out clean. The quiche will still jiggle a little, but once the toothpick comes out clean, it’s good to sit and set up.
Let sit for ten minutes after baking and cut in pie pieces. Our entire family LOVED this quiche recipe. I’ll be making this again for sure!
- One Pillsbury Pie Crust (or make your own)
- 8 thick bacon strips, cooked and crumbled
- ½ cup colby jack cheese (pepper jack would be delish as well!)
- ½ cup shredded sharp cheddar cheese
- ⅓ cup finely chopped onion
- 4 extra large eggs
- 2 cups heavy whipping cream
- ¾ tsp salt (I use sea salt)
- ¼ t. sugar
- ⅛ t. cayenne pepper
- Grab your pie dish.
- Unroll and lay your pie crust in the dish. Cut the excess of the edges with a paring knife.
- Put two layers of foil over the pie crust and bake at 450 degrees for five minutes.
- Take the foil off and bake for an additional five minutes.
- Let the pie crust cool for atleast 20 minutes.
- Fill the pie crust with the bacon, onion and cheese.
- Mix the remaining ingredients and pour over the pie dish.
- Carefully transfer to an oven preheated to 375 degrees, noting that you'll need to turn the temp down after baking the pie crust.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- The quiche will still jiggle a little, but once the toothpick comes out clean, it's good to sit and set up.
- Let sit for ten minutes after baking and cut in pie pieces.
Delicious, good ratio of cream to eggs … try adding a small can of green chiles, and saute the onion in bacon fat add some scallions as well !