Breakfast Christmas Quiche (2024)

Prepare this easy Christmas quiche recipe for a relaxing Christmas morning breakfast. Highly customizable for any fresh ingredients you have on hand, and quick to throw together, it’s a delicious recipe to make throughout the holiday season.

Homemade quiche is one of my favorite meals because it’s so versatile. It’s great for meal prep and having a healthy prepared breakfast for the week ahead. I love it as a brunch idea. And as I’m sharing here today, this is one of my favorite recipes for an easy Christmas breakfast.

Why this recipe works

• Quick and easy – using a store bought crust, you can have this baking in the oven in less than 15 minutes, with very minimal prep work.
• Can be made days ahead and in batches – the recipe is easy to double so you can prepare for a crowd and reheats perfectly.
• Highly customizable – create any flavor combination you’d like, swapping out different veggies and cheeses.

Ingredients

The base for any quiche is of course a crust. Because this recipe is meant to be quick and easy so you can better enjoy your morning, I recommend store bought. Then you need eggs and milk of course. And the quiche filling ingredients are up to you. For this recipe I went with broccoli, cheddar cheese and bacon. Other flavor combinations that are great:

• Mushrooms and red peppers
• Asparagus and ham
• Butternut squash and turkey bacon
• Zucchini and diced up breakfast sausages
• Switch it up by using different types of cheese including swiss cheese or Monterey jack

Step-by-step directions

In a large bowl, add the eggs, milk (I use whole milk but you can also use heavy cream for a richer filling), salt and black pepper and whisk. Stir in the cheese and set aside.

Cut up the broccoli florets into very small pieces. I a large skillet, warm olive oil over medium heat and sauté the broccoli till slightly softened but still crunchy, about 5 minutes. Add in the diced bacon and cook for another 5 minutes or so, stirring frequently.

Spoon the broccoli and bacon into the bottom of the pie crust, then pour egg mixture over the filling. The cheese may need to be moved around a bit so it evenly covers the whole quiche.

Bake in a 375 degree oven for about 45 minutes, till the filling is set.

Other helpful tips

Feel free to make this the day ahead on Christmas eve or 3-4 days before serving. It will keep in the fridge for up to 5 days and can be reheated in the microwave or oven. Just make sure to cover the quiche with aluminum foil or plastic wrap.

The Christmas quiche is really a whole meal in one, but I love serving with a side of fresh fruit and a mimosa or piping hot cup of coffee. For a brunch spread, consider also making the savory buttermilk cheddar waffles.

If I’m feeling fancy and have some on hand, I also like to add fresh herbs such as parsley, sage leaves or oregano.

Doing a blind bake on the pie crust can help ensure a solidly cooked crust. Add pie weights or beans and bake for 10 minutes before adding the filling.

Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!

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