I bet you didn’t know that February is national hot breakfast month! I didn’t know this either until last month when I was asked to join a group of some other amazing bloggers to share hot breakfast recipes on our blogs all through the month of February. We’re starting off the month by sharing our family’s favorite quiche recipe. We have more yummy breakfast recipes to share with you throughout this month so stay tuned!
Do you have a favorite family recipe that you find yourself making over and over again and it never gets old? We have several, and this quiche recipe is one of them. We’ve been making this quiche recipe, and variations of it, for a number of years. It is fairly easy to make and produces a hearty, healthy meal that can be enjoyed for breakfast, brunch, lunch and we often have it for dinner!
What I love about this quiche recipe is that the ingredients list can be changed up for a wide variety of vegetable combinations. When our garden is in season, our quiche is often filled with fresh garden goodness like zucchini, chopped fresh tomatoes, broccoli, and green onions. In the middle of winter, our quiche is filled with ingredients we preserved over the summer and fall to nourish us throughout the year.
This recipe makes a large 9×13 pan. We love making a large batch of quiche for our family of three since it will provide us dinner plus breakfast and lunch leftovers all week long. If you want to make a smaller batch, simply reduce the ingredients by half.
When I first started making quiche many years ago, I used a deep baking dish. It took forever for that quiche to bake. I actually wrote off making quiche for a couple years after that first try. Then my husband showed me his method for making quiche in a more shallow baking dish and we’ve been baking quiche together in the kitchen ever since!
The crust we use is the same crust we use when baking pies. It is an easy to make, never fail crust that always turns out flaky and delicious.
Ingredients for the quiche crust:
- 1 1/2 cups of all purpose flour (we use this made in Montana gmo-free unbleached and unbromated flour)
- 1 TBS unrefined sugar
- 1/2 cup butter melted
- 1/4 cup milk
- dash of salt
Mix all of the ingredients together in a bowl until it forms a soft dough. Place in the bottom of a greased 9×13 baking dish. I always use a glass baking dish like these and grease the pan with coconut oil and the crust never sticks. Using your hands, press the dough into the pan until the bottom and sides are covered.
Ingredients for the quiche:
- 1 medium onion diced
- 3-4 cloves of garlic diced
- 2 cups thinly sliced or shredded carrots
- 3-4 crimini mushrooms or 1 large portabello mushroom
- 1 cup greens (kale, beet greens, swiss chard, spinach work best) chopped
- 1 cup bell pepper chopped
- 4 slices of bacon fried and crumbled OR 5-6 breakfast sausage links cut in half and chopped
- 6 eggs
- 3 cups milk
- 1 cup shredded cheddar cheese
- 2 tsp sea salt
- 2 tsp ground black pepper
- 2 TBS butter or olive oil
*Feel free to mix and match vegetables in this recipe. Use fresh garden produce when in season. Other vegetable options we’ve used: broccoli, fresh tomatoes, tomatillos, zucchini, yellow squash, green onions, and beets.
In a large frying pan, saute the onion, garlic, peppers, mushrooms, breakfast sausage and carrots in butter or olive oil. Once the onions become translucent, add the greens. Place a lid on the frying pan and cook for 3-4 minutes then remove from heat. If using bacon, stir this in now. Spread this mixture evenly over the bottom of the quiche crust.
In a large bowl, beat the eggs with the milk, salt, pepper and cheese. We use a wire whisk and good old fashioned arm muscle to whip the eggs for a few minutes. Pour this mixture over the vegetables in the quiche crust. The baking dish will be filled up close to the top edge of the pan with the egg mixture. Carefully place the pan in the oven. Bake at 400 degrees for 35-40 minutes until the top of the quiche is a golden brown and a knife inserted into the center comes out clean. When done, remove from heat and let it cool 5 minutes before serving.
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homepun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Sheila at Life, Love, and Good Food – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, Vela Farms, & Woodstock.