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Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad.

I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch, or for Christmas or Easter. Yet it’s easy enough to make when you want a light dinner in the spring or summer.
Ingredients for Breakfast Quiche
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Instructions for this Recipe

Preheat oven to 425°F. Gather the ingredients so you have everything close at hand on the counter or table.
Shred the mozzarella cheese. Place in a bowl and set aside until ready to use.
I always suggest using block or chunk cheese and shred it yourself. It doesn’t take that much extra time to do it yourself, and it tastes so much better.
Prepare the Pastry Shell

Combine all-purpose flour and salt in a medium mixing bowl. Cut in shortening with a pastry fork until mixture resembles crumbs. Add cold water in two parts, until dough comes away from the bowl.

On a lightly floured surface, roll dough to fit a 9+-in pie plate or quiche pan. Transfer dough to pie plate. Trim and flute edges. Set aside until ready to assemble.
When making quiche, I prefer to use a larger deep dish pie plate or quiche pan that is 9-inches or more, to ensure that it will hold the filling without running over. A 9-inch quiche or tart pan would also work, if you own one. I don’t, so I just use my big pie dish.
Brown Sausage
To prepare the filling, begin by browning the pork sausage in a skillet over medium-high heat. Once browned, transfer to a bowl lined with paper towels to absorb the excess oil.
Sometimes I use bacon instead of sausage. Both are very good, so use whichever you desire. If using bacon, you will need 4-6 slices of thick-cut bacon. Go ahead and brown the bacon now, then place on paper towels.

Allow the sausage (or bacon) to cool for a little bit. Sprinkle meat into the bottom of the pastry shell.
Prepare the Egg Filling


In a medium bowl, whisk together large eggs, half and half, salt, freshly ground nutmeg, and dried parsley. Stir in the shredded mozzarella cheese.


Pour egg mixture over the sausage (or bacon). This recipe will nearly fill a 9 1/2 inch pie plate.
Bake the Quiche

On next to lowest oven rack, bake at 425°F for 15 minutes. Reduce temperature to 375°F. Continue baking for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand 10-12 minutes before slicing.

This recipe will serve 6-8 people. Store leftovers in a covered container and refrigerate for up to 3 days.
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Ingredients
Pastry
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/4 cup cold water
Filling
- 1 pound ground pork sausage ((or thick-sliced bacon))
- 4 large eggs
- 2 cups half and half cream
- 1 teaspoon dried parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 8 oz mozzarella cheese, shredded
Instructions
- Preheat oven to 425°F. Gather the ingredients so you have everything close at hand on the counter or table.
- Shred the mozzarella cheese. Place in a bowl and set aside until ready to use.
Prepare the Pastry Shell
- In a medium mixing bowl, combine all-purpose flour and kosher salt. Cut in vegetable shortening with blending fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl.
- On a lightly floured surface, roll dough to fit a 9+-in deep dish pie plate or quiche pan. Transfer to pie plate. Trim and flute edges.
Brown Sausage
- In a large skillet, brown sausage over medium-high heat. Transfer to a bowl lined with paper towels to absorb the excess oil.
- Allow the sausage (or bacon) to cool for a little bit. Sprinkle meat into the bottom of the pastry shell.
Prepare the Egg Filling
- In a medium bowl, beat together large eggs, half and half, dried parsley, kosher salt, and freshly ground nutmeg.
- Stir in shredded cheese. Pour into pastry shell over the sausage.
- Bake in preheated oven on lowest rack, for 15 minutes. Reduce temperature to 375℉. Continue baking for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.
Notes
Nutrition