Breakfast Quiche Recipe

Name: Breakfast Quiche Recipe
Ingredients: 1/2 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or use homemade); 3 large eggs; 1 1/2 cups whole milk, half-and-half, or heavy cream; 1 teaspoon kosher salt; Freshly ground black pepper; 1 1/2 cups grated Gruyère cheese, divided; 8 slices cooked bacon, chopped

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www.thekitchn.com

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Servings: 8

Author : Grace Elkus

alcohol free cheese dairy

Ingredients

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1/2 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or use homemade)3 large eggs1 1/2 cups whole milk, half-and-half, or heavy cream1 teaspoon kosher saltFreshly ground black pepper1 1/2 cups grated Gruyère cheese, divided8 slices cooked bacon, chopped

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Instructions

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Step 1

Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F.

Step 2

Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.

Step 3

Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.

Step 4

Sprinkle half the cheese over the pie crust. Top with the bacon, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.

Step 5

Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Let cool for at least 20 minutes. Serve warm, at room temperature, or cold.