Breakfast is the most important meal of the day, or at least that’s what they say. This Easy Breakfast Quiche is a perfect meal for a family breakfast or a nice brunch. It’s full of flavor and you will love it.
I struggle with breakfast because I don’t like to eat right away when I get up and I don’t like most breakfast foods. When Kim from The Kim Six Fix made breakfast the theme of this month’s Ultimate Recipe Challenge, I really had to think on what I wanted to make. Finally I settled on coming up with this Easy Breakfast Quiche and I’m super glad I did because it is good.
Here’s the thing about breakfast for me. I don’t like eggs, I don’t like French toast, I despise oatmeal and I’m not even a big fan of pancakes. I don’t mind a bowl of cereal once in awhile, but not sweet cereal. However, where I am, the milk is not good, so cereal is out, unless I happen to have some almond milk. Then it’s okay, but still not great. I can only eat so many bread type foods because I don’t eat a lot of bread. What’s a girl to do?
This Easy Breakfast Quiche has enough other flavors that I like to make the flavor of the eggs go away. My husband even commented that it’s like the omelets he makes me, enough stuff to kill the taste of the eggs. It’s true.
I used cheddar cheese in my quiche and it doesn’t come shredded or in a big chunk, only in slices here, so there looks to be blobs of cheese. If I were in the States, I would use shredded cheddar cheese.
- 1 pie crust - not sweet
- 2 cups ham, chopped
- ½ cup chopped leek
- ½ cup chopped mushrooms
- 1 cup cheddar cheese - shredded or cut small
- 2 cups heavy cream
- 5 eggs
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Preheat oven to 425°.
- Line a pie pan with the pie crust and prick crust with a fork.
- Bake for 10 minutes.
- While the crust is baking, chop your ingredients.
- In a medium bowl, mix the heavy cream, eggs and spices.
- When the crust is finished, remove it from the oven, reduce the heat to 350° and add the ham, leeks, mushrooms and cheese.
- Pour the egg mixture over the crust.
- Bake for 45 minutes, until the egg mixture is firm and cooked through.
- Remove from the oven and cool for 10 minutes.
- Slice into 8 or 10 pieces and serve with fresh fruit.
The verdict? Well, judge for yourself. Everyone really loved it, even my husband, who is sometimes a little bit picky in his eating. I will be making this again. It’s a great brunch/company dish. Keep scrolling for a bunch of other breakfast dishes in this month’s Ultimate Recipe Challenge.