10 Christmas Breakfast Quiche Recipes That Always Impress

As Christmas nears, I can’t wait to spruce up my holiday breakfast spread. This year, I’ve stumbled upon ten quiche recipes that are sure to impress everyone at the table. These aren’t your typical quiches; think cranberry and brie or sweet potato with maple pecan. Starting the day with these flavors is bound to bring some festive cheer. Let’s take a look at these delicious options together.

Classic Ham and Cheese Quiche

A Classic Ham and Cheese Quiche is a delightful and savory dish that makes for a perfect Christmas breakfast. This delicious quiche combines the creamy texture of eggs with the rich flavors of ham and cheese, all nestled in a buttery, flaky pie crust.

It’s a versatile dish that can be enjoyed warm or at room temperature, making it suitable for a leisurely holiday morning. The combination of ham and cheese provides a comforting and familiar taste that’s sure to please everyone at the table.

This quiche is straightforward to prepare and can be made ahead of time, allowing you to spend more quality moments with family and friends on Christmas morning. It’s an excellent option for serving a small group of 4-6 people, ensuring everyone gets a hearty slice. Pair it with a fresh fruit salad or a crisp green salad for a balanced and satisfying breakfast.

Ingredients (Serves 4-6):

• 1 pre-made 9-inch pie crust (store-bought or homemade)
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 4 large eggs
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped fresh chives (optional)

Instructions:

1. Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie pan, pressing it gently to fit the pan. Trim any excess crust hanging over the edge. Use a fork to prick the bottom of the crust lightly to prevent bubbling during baking.
2. Blind Bake the Crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is slightly golden. Remove from the oven and let it cool slightly.
3. Prepare the Filling: In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until well combined. Stir in the diced ham, shredded cheddar, and Swiss cheese.
4. Assemble the Quiche: Pour the egg mixture into the pre-baked pie crust. Use a spatula to spread the filling evenly, ensuring the ham and cheese are distributed throughout the mixture.
5. Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. To check for doneness, insert a knife into the center; it should come out clean.
6. Cool and Serve: Allow the quiche to cool for 10 minutes before slicing. Garnish with chopped fresh chives, if desired, and serve warm or at room temperature.

Extra Tips:

For a more flavorful quiche, consider adding sautéed onions or bell peppers to the filling. If you prefer a crustless quiche, you can omit the pie crust altogether and pour the egg mixture into a greased pie pan.

Always allow the quiche to cool slightly before cutting; this helps it set and makes slicing easier. If making ahead, cover and refrigerate the cooked quiche, then reheat it in a 325°F (165°C) oven for about 15-20 minutes before serving.

Spinach and Mushroom Delight

Start your Christmas morning with a delightful and savory Spinach and Mushroom Quiche, a dish that perfectly balances earthy mushrooms with the fresh taste of spinach, encased in a flaky, buttery crust.

This quiche isn’t only delicious but also a beautiful addition to your festive breakfast table. Whether you’re hosting a family brunch or enjoying a cozy morning with a few loved ones, this quiche is designed to impress and satisfy.

Perfect for a serving size of 4-6 people, this quiche is packed with flavor and nutrients. The combination of sautéed mushrooms and fresh spinach creates a rich and hearty filling, while a blend of eggs and cream guarantees a creamy, luscious texture.

The addition of cheese provides just the right amount of indulgence, making this dish a standout addition to your holiday spread.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.

2. Prepare the Crust: Place the pre-made pie crust into a 9-inch pie dish. Press it gently into the dish and crimp the edges for a decorative touch. Prick the bottom with a fork to prevent bubbling.

3. Sauté the Vegetables: In a skillet, heat one tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they’re golden brown and have released their moisture, about 5-7 minutes.

Add the chopped spinach to the skillet and cook until just wilted. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

4. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded Gruyère cheese and grated Parmesan cheese. Season with salt and pepper.

5. Assemble the Quiche: Spread the sautéed mushroom and spinach mixture evenly over the prepared pie crust. Pour the egg and cheese mixture over the top, ensuring it’s evenly distributed.

6. Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. The center should be firm and not jiggly when gently shaken.

7. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing and serving. This resting period helps the filling set further and makes for cleaner slices.

Extra Tips:

For best results, use fresh spinach and high-quality cheese, as they greatly enhance the flavor of the quiche. If you prefer a crispier crust, consider blind baking the pie crust for 10 minutes before adding the filling.

You can also customize your quiche by adding other ingredients such as cooked bacon or feta cheese for additional flavor. This dish can be made ahead of time and reheated, making it a convenient option for a stress-free Christmas morning.

Enjoy your Spinach and Mushroom Delight Quiche warm or at room temperature, paired with a fresh fruit salad or a cup of coffee.

Smoked Salmon and Dill Quiche

When it comes to a delightful Christmas breakfast, the Smoked Salmon and Dill Quiche is a standout dish that combines rich flavors and a sophisticated presentation. The quiche features a buttery, flaky crust filled with a creamy, savory custard infused with the delicate taste of smoked salmon and fresh dill. This dish not only fills the kitchen with an inviting aroma but also offers a delightful contrast of textures and flavors.

It’s perfect for a festive morning and is sure to impress your guests with its elegance and taste. Ideal for serving 4-6 people, this quiche is both a comforting and indulgent choice for a holiday breakfast. While the preparation involves some classic techniques, it’s quite manageable, and the result is truly worth the effort.

The smoked salmon provides a salty, rich flavor that pairs beautifully with the freshness of dill and the creaminess of the egg mixture. Serve it with a fresh green salad or some roasted vegetables for a complete and satisfying morning meal.

Ingredients for 4-6 servings:

• 1 pre-made pie crust (9 inches)
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup smoked salmon, chopped
• 1/2 cup grated Gruyere cheese
• 1/4 cup chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Cooking Instructions:

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish, pressing it gently to fit. Trim any excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling.
2. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 10 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
3. Prepare the Filling: In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Stir in the chopped smoked salmon, Gruyere cheese, fresh dill, salt, and black pepper.
4. Assemble the Quiche: Pour the egg mixture into the pre-baked crust, ensuring even distribution of the salmon and dill. Dot the top with small pieces of butter to add richness.
5. Bake the Quiche: Place the assembled quiche in the oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
6. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This will help the filling set further and make it easier to serve.

Extra Tips:

For the best flavor, use high-quality smoked salmon. If you prefer a stronger dill flavor, feel free to increase the amount of fresh dill.

Make sure not to overbake the quiche, as this can lead to a rubbery texture. If you find the crust edges browning too quickly, cover them with foil halfway through baking.

Finally, this quiche can be made a day ahead and gently reheated in the oven, making it a convenient option for your Christmas morning feast.

Festive Cranberry and Brie Quiche

Celebrate the holiday season with a delightful Festive Cranberry and Brie Quiche. This dish combines the rich, creamy texture of Brie cheese with the sweet tartness of cranberries, creating a beautiful blend of flavors perfect for Christmas breakfast.

Encased in a buttery pastry, this quiche is both indulgent and comforting, making it an excellent choice for a festive morning gathering. The addition of fresh herbs and nuts gives it an extra layer of flavor complexity that’s certain to impress your family and friends.

Designed to serve 4-6 people, this quiche is ideal for sharing, allowing everyone to enjoy a taste of the holidays. Its vibrant colors and enticing aroma will add a touch of elegance to your breakfast table, setting the mood for a joyful day ahead.

Whether you’re hosting a large family breakfast or enjoying a quiet morning with loved ones, this Festive Cranberry and Brie Quiche is bound to be a hit.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1 cup heavy cream
• 1 cup Brie cheese, rind removed and cubed
• 1 cup fresh cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch quiche or pie dish, pressing it gently into the corners and trimming any excess dough from the edges.
2. Prepare the Filling: In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste. Stir in the Brie cheese cubes, cranberries, walnuts, green onions, and parsley, making sure the mixture is evenly distributed.
3. Assemble the Quiche: Pour the egg and cheese mixture into the prepared pie crust, spreading it evenly. Gently shake the dish to confirm the filling is settled and evenly distributed.
4. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife in the center; if it comes out clean, the quiche is ready.
5. Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This cooling time helps the filling to firm up slightly, making it easier to serve.

Extra Tips:

For the best flavor, try using a high-quality Brie cheese that melts well and is creamy. If fresh cranberries are unavailable, you can use dried ones, but consider rehydrating them slightly in warm water to soften.

To save time on Christmas morning, you can prepare the filling ingredients the night before and store them in the refrigerator. Assemble and bake the quiche just before serving for the freshest taste.

Additionally, feel free to experiment with adding other festive ingredients such as cooked bacon or sautéed mushrooms to customize the quiche to your liking.

Savory Sausage and Pepper Quiche

Celebrate the holiday morning with a delightful Savory Sausage and Pepper Quiche, a perfect centerpiece for your Christmas breakfast table. This quiche combines the rich flavors of sausage and bell peppers with a creamy egg filling, all encased in a flaky pie crust. It’s an easy yet elegant dish that can be prepared in advance, allowing you to enjoy the festivities without the stress of last-minute cooking.

Ideal for serving 4-6 people, this quiche is a satisfying breakfast option that pleases both adults and children. The combination of savory sausage, vibrant peppers, and melted cheese creates a harmonious blend of flavors that will have everyone coming back for seconds. Whether you’re hosting a small family gathering or a larger Christmas breakfast, this quiche is sure to impress.

Ingredients (serves 4-6):

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1/2 pound ground pork sausage
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, finely chopped
• 3 large eggs
• 1 cup half-and-half or whole milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Cooking Instructions:

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.
2. Cook the Sausage and Vegetables: In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned, breaking it into small pieces with a spoon. Drain any excess fat. Add the diced bell peppers and onion to the skillet and sauté until the vegetables are tender, about 5-7 minutes.
3. Combine the Egg Mixture: In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, thyme, and garlic powder until well combined.
4. Assemble the Quiche: Spread the sausage and vegetable mixture evenly over the prepared pie crust. Sprinkle the shredded cheddar cheese on top. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
5. Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the egg filling is set and the top is golden brown. To check doneness, insert a knife into the center of the quiche; it should come out clean.
6. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm and enjoy!

Extra Tips: For a more indulgent flavor, consider adding a handful of cooked, crumbled bacon to the filling. You can also customize the quiche by using different types of cheese, such as Gruyère or mozzarella, depending on your preference.

If you need to prepare in advance, the quiche can be made the day before and reheated in the oven at 350°F (175°C) for 10-15 minutes before serving. This quiche pairs beautifully with a fresh fruit salad or a side of roasted potatoes for a complete breakfast feast.

Roasted Red Pepper and Feta Quiche

Roasted Red Pepper and Feta Quiche is a delightful dish that combines the sweet and smoky flavor of roasted red peppers with the tangy and creamy notes of feta cheese. This quiche is perfect for a Christmas breakfast, offering a festive and satisfying start to the day.

The rich and savory filling is balanced by a light and flaky crust, making it an irresistible option for your holiday spread. This quiche can be prepared the day before and reheated, guaranteeing a stress-free morning and allowing you more time to enjoy the company of family and friends.

With a few simple ingredients and some easy-to-follow steps, you can create a delicious centerpiece for your Christmas breakfast that serves 4-6 people.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 cup roasted red peppers, diced
• 1 cup crumbled feta cheese
• 1/2 cup spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch pie dish. If necessary, trim the edges and make sure it fits well. Prick the bottom with a fork to prevent bubbling, then set it aside.
3. Sauté the Spinach: In a medium skillet, heat olive oil over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until wilted. Remove from heat and set aside.
4. Mix the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, dried oregano, and garlic powder until smooth.
5. Assemble the Quiche: Spread the sautéed spinach evenly over the bottom of the pie crust. Add the diced roasted red peppers and crumbled feta cheese on top of the spinach.
6. Pour the Egg Mixture: Carefully pour the egg and cream mixture over the vegetables and cheese, making sure of an even distribution.
7. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes or until the center is set and the top is lightly golden. You can test doneness by inserting a knife into the center; it should come out clean.
8. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm and enjoy your festive breakfast.

Extra Tips:

When roasting your own red peppers, make sure they’re fully charred for the best flavor, and peel off the skins once cooled. If using jarred roasted red peppers, drain them well to prevent excess liquid in your quiche.

For a creamier texture, you can substitute half of the heavy cream with whole milk. Additionally, feel free to add other ingredients like onions or mushrooms for extra flavor. This quiche can be stored in the refrigerator for up to two days, making it a convenient make-ahead option for holiday breakfasts.

Zucchini and Goat Cheese Quiche

This delightful Zucchini and Goat Cheese Quiche is the perfect addition to your Christmas breakfast spread. Combining the fresh, mild flavors of zucchini with the rich, creamy tang of goat cheese, this quiche is both pleasing to the palate and visually appealing. The crisp, golden crust complements the fluffy egg filling, creating a harmonious balance of textures.

This dish isn’t just a treat for the taste buds, but also an effortless way to impress your guests with its gourmet look and flavor. Ideal for serving 4-6 people, this quiche can be easily prepared ahead of time, allowing you to enjoy a stress-free Christmas morning.

The zucchini adds a healthy twist to the traditional quiche, infusing it with vitamins and a subtle sweetness. Meanwhile, the goat cheese provides a luxurious creaminess that melts beautifully into the eggs. This dish is perfect for vegetarians and can be adapted for various dietary needs. Whether you’re hosting a large family or enjoying an intimate gathering, this quiche will surely be a hit.

Ingredients (Serves 4-6):

• 1 pre-made 9-inch pie crust
• 1 medium zucchini, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1 cup crumbled goat cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees the quiche will cook evenly and develop a nice golden crust.
2. Prepare the Crust: Place the pre-made pie crust into a 9-inch quiche or pie pan. Press it gently into the bottom and sides, trimming any excess dough. Prick the bottom with a fork to prevent it from puffing up during baking.
3. Cook the Zucchini: In a skillet, heat the olive oil over medium heat. Add the thinly sliced zucchini and season with salt, pepper, and thyme. Sauté for about 5 minutes until the zucchini is tender and slightly golden. Set aside to cool.
4. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, nutmeg, and a pinch of salt and pepper. Confirm the mixture is well combined and slightly frothy.
5. Assemble the Quiche: Evenly spread the sautéed zucchini over the prepared crust. Sprinkle the crumbled goat cheese over the zucchini. Pour the egg mixture over the top, guaranteeing it’s evenly distributed.
6. Bake the Quiche: Place the assembled quiche in the preheated oven. Bake for 35-40 minutes or until the center is set and the top is lightly browned. If the crust begins to brown too quickly, cover the edges with aluminum foil.
7. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This will help set the filling and make it easier to serve.

Extra Tips:

For an extra burst of flavor, consider adding some chopped fresh herbs such as basil or parsley to the egg mixture. If you prefer a gluten-free option, use a gluten-free crust or omit the crust entirely for a crustless version.

Additionally, if you’re preparing this ahead of time, the quiche can be refrigerated and gently reheated in the oven the next day. Serve with a fresh side salad for a complete meal.

Christmas Veggie Garden Quiche

Celebrate Christmas morning with a delightful Christmas Veggie Garden Quiche, a dish that brings together the abundance of garden-fresh vegetables and creamy, savory flavors in a flaky pastry crust. This quiche is perfect for a festive breakfast or brunch, offering a colorful and nutritious start to your holiday celebrations. Packed with vibrant veggies such as bell peppers, spinach, and cherry tomatoes, this quiche not only looks beautiful but also provides a wholesome meal that will satisfy everyone at the table.

The beauty of a quiche lies in its versatility and ease of preparation, making it an ideal choice for a busy holiday morning. By preparing the ingredients the night before, you can simply assemble and bake the quiche on Christmas morning, leaving you with more time to enjoy with your loved ones. This recipe serves 4-6 people, making it perfect for a small family gathering or as part of a larger breakfast spread alongside other holiday favorites.

Ingredients (Serves 4-6):

• 1 pre-made 9-inch pie crust
• 1 tablespoon olive oil
• 1 cup sliced bell peppers (red, green, or yellow)
• 1 cup fresh spinach leaves
• 1/2 cup chopped cherry tomatoes
• 1/2 cup chopped onion
• 3/4 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Crust: Place the pre-made pie crust into a 9-inch pie pan. Press the crust gently into the pan, trimming any excess dough from the edges. Prick the bottom of the crust with a fork to prevent bubbles.
3. Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, sautéing for about 5 minutes until they begin to soften. Add the spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat and let cool slightly.
4. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried oregano until well combined.
5. Assemble the Quiche: Spread the sautéed vegetables evenly over the bottom of the pie crust. Sprinkle the shredded cheddar cheese over the vegetables. Pour the egg mixture over the top, confirming it covers all the ingredients.
6. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife into the center of the quiche; it should come out clean.
7. Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Extra Tips:

For a richer flavor, consider adding a sprinkle of grated Parmesan cheese on top of the quiche before baking. If you prefer a spicier kick, add a pinch of red pepper flakes to the vegetable mixture. Ascertain that your pie crust edges don’t over-brown by covering them with aluminum foil if they start to darken too quickly.

This quiche can also be made a day in advance and reheated in a 325°F (163°C) oven for about 15 minutes before serving. Enjoy your festive breakfast with this vibrant and delicious quiche!

Bacon, Leek, and Gruyere Quiche

There’s nothing quite like a warm, savory quiche to start off a festive Christmas morning. This Bacon, Leek, and Gruyere Quiche is a perfect blend of flavors that create a rich and satisfying dish. The saltiness of the bacon complements the mild sweetness of the leeks, while Gruyere cheese adds a creamy, nutty finish.

This quiche isn’t only delicious but also easy to prepare, making it an ideal choice for a holiday breakfast or brunch. This recipe serves 4-6 people and is perfect for sharing with family or friends. You can prepare it in advance, allowing you more time to enjoy the festivities on Christmas morning.

With its golden, flaky crust and luxurious filling, this quiche is sure to be a hit at your holiday table. So, gather your ingredients and get ready to whip up a Christmas breakfast delight that everyone will love.

Ingredients:

• 1 pre-made pie crust
• 6 slices of bacon
• 1 large leek, cleaned and sliced
• 1 cup Gruyere cheese, grated
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it reaches the proper temperature by the time you’re ready to bake the quiche.
2. Prepare the Pie Crust: Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Place it in the fridge to chill while you prepare the filling.
3. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and let it drain on paper towels. Once cooled, crumble it into small pieces.
4. Sauté the Leeks: In the same skillet, add one tablespoon of olive oil and sauté the sliced leeks over medium heat until they’re soft and translucent, about 5-7 minutes. Remove from heat and set aside.
5. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
6. Assemble the Quiche: Remove the pie crust from the fridge. Evenly spread the crumbled bacon and sautéed leeks over the bottom of the crust. Sprinkle the grated Gruyere cheese on top. Pour the egg mixture over the filling, making sure it covers the ingredients evenly.
7. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. A toothpick inserted in the center should come out clean.
8. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This will help the filling set further and make it easier to serve.

Extra Tips:

For the best texture, make sure the leeks are completely dry before adding them to the quiche, as excess moisture can make the filling soggy.

If you prefer a more golden crust, you can pre-bake the pie crust for 10 minutes before adding the filling. Additionally, feel free to experiment with other cheeses such as cheddar or fontina for a different flavor profile.

Finally, if preparing ahead of time, the quiche can be stored in the refrigerator for up to two days and reheated before serving.

Sweet Potato and Maple Pecan Quiche

Sweet Potato and Maple Pecan Quiche is a delightful and festive dish that brings a touch of sweetness and warmth to your Christmas morning. This quiche combines the earthy richness of sweet potatoes with the nutty crunch of pecans, all enhanced by a hint of maple syrup. The creamy egg filling ties everything together, making it an irresistible centerpiece for your holiday breakfast table.

Whether you’re hosting a Christmas brunch or simply want to treat your family to a special breakfast, this quiche is sure to impress. The combination of sweet and savory flavors in this quiche is perfectly balanced, with the natural sweetness of the sweet potatoes complementing the rich, buttery pecans. The maple syrup adds a subtle sweetness that ties all the flavors together, while the flaky pastry crust provides a satisfying crunch.

It’s a harmonious blend of textures and tastes that will leave your guests raving. Plus, it’s easy to prepare and can be made ahead of time, allowing you to enjoy a stress-free Christmas morning.

Ingredients (serves 4-6):

• 1 unbaked 9-inch pie crust
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup pecan halves
• 3 tablespoons maple syrup
• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup shredded Gruyère cheese

Cooking Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let them cool slightly before adding to the quiche.
2. Toast the Pecans: Reduce the oven temperature to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the oven for about 5-7 minutes, or until they become fragrant. Toss them with maple syrup and set aside.
3. Prepare the Filling: In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, nutmeg, salt, and pepper until well combined.
4. Assemble the Quiche: Place the pie crust in a 9-inch pie dish. Evenly spread the roasted sweet potatoes over the bottom of the crust. Sprinkle the shredded Gruyère cheese over the sweet potatoes, then pour the egg mixture over the top. Arrange the maple-coated pecans on the surface of the quiche.
5. Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. Allow it to cool for at least 10 minutes before slicing and serving.

Extra Tips:

For the best results, make sure your pie crust is well-chilled before baking to prevent it from shrinking. You can also prepare the sweet potatoes and pecans a day in advance to save time on Christmas morning. If you prefer a lighter version, substitute half-and-half for the heavy cream.

This quiche is versatile, so feel free to add your favorite herbs or spices to the filling for extra flavor. Enjoy your Sweet Potato and Maple Pecan Quiche warm or at room temperature, and savor the delightful combination of holiday flavors.