Can y’all believe Christmas is almost here? While I’ll be glad to bid goodbye to 2020, the week of Christmas is always one of my favorites of the year. This year will be very different—not just because of COVID and all that, but because of new routines and traditions with my parents being closer, and me living with my boyfriend. But that’s a post for another day. Anyway, first thing’s first. What’s for Christmas breakfast?
Quiche is a delicious idea for Christmas morning breakfast.
Quiche is quite possibly the perfect breakfast food. It’s delicious for breakfast, and it’s equally delicious for lunch or dinner. It’s an easy, low-maintenance meal that can stretch for at least a couple days. I especially love quiche on cold, dreary, rainy days. It’s comfort food for all three meals!
Another reason I love quiches is that they’re super versatile. You can really make any kind of quiche you want. You can add in chopped meat, cheese, vegetables, and herbs to make whatever kind of quiche you want. If you do it right, you can hit most of the major food groups in one quiche. Personally I’m not a huge fan of veggies with my eggs, but if you’re into that, broccoli, onions, and peppers are usually good additions. In fact, Quiche Lorraine is a classic variation that has bacon, onions, and gruyere cheese.
What makes quiche so perfect for Christmas morning breakfast? It’s easy, warm, and comforting. One quiche can serve four to six people, so it’s great for small family Christmas mornings, like mine will be. It lends well to a slow, relaxed morning. Quiche isn’t super filling on its own, so if you want to have something sweet to go with a savory quiche, like cinnamon rolls, muffins, or another breakfast pastry, that would work well, too.
Quiche sounds and looks fancy, but really, it couldn’t be easier. Pre-made pie crusts are key here (no shame). Most grocery stores sell them in packs of two, so you can make two whole quiches from one pack. One day I will attempt to make my own pie crust for a quiche, but that day is definitely not today.
Here’s how to make a Bacon and Cheese Quiche for Christmas morning!
It’ll be ready to eat in about an hour.
First, cook your meat (if using). For this recipe, I cooked about a half dozen strips of bacon in my cast iron skillet, let it cool and drain, and then roughly chopped it.
Next, mix the eggs, milk, and cheese. Whisk your eggs, milk, cheese, and any spices until well combined. The milk or cream will make the quiche creamy and rich, almost like a custard.
Now, build your quiche. For mine, I add a thin layer of cheese on the bottom, followed by the meat, and then the remaining cheese. Then, pour the egg mixture over the fillings and cheese. You can sprinkle some more cheese on top if you’d like, but it’s not necessary.
Bake your quiche. Bake it at 375 degrees for 30-40 minutes, until the quiche is set and firm.
Serve while warm. Quiche is no good once it gets too cool!
See? Quiche looks fancy, but it’s super easy and approachable for any cooking ability level. Now that you know how it’s done, I hope you’ll try making your own quiche soon. And if you do, let me know what kind you make!
Bacon and Cheese Quiche
- 1 pie shell, homemade or frozen
- 6 eggs
- 1 cup shredded cheese of choice
- 1 cup chopped bacon
- 1/2 cup milk or heavy cream
- Salt and pepper to taste
Preheat your oven to 375 degrees Fahrenheit.
Cook several strips of bacon, enough to get 1 cup of chopped pieces. Drain, let cool, and chop.
Beat eggs, milk, salt and pepper together in a medium sized bowl.
Add half the shredded cheese to the bottom of your pie shell. Add bacon, then remaining cheese, and egg mixture.
Bake the quiche for 30-40 minutes, until quiche is set and the center is not jiggly.
Let quiche cool for 10 minutes. It's best served and enjoyed while warm, so don't let it cool too much!