The perfect recipe for Christmas morning, this holiday breakfast quiche is sure to be a crowd pleaser.
Growing up, every year on Christmas my mom would make the same thing for breakfast. It was always a simple meal that took no time, as to not keep her in the kitchen all morning. She thought it was important for the whole family to be together, enjoying one another’s company, playing with new toys and gadgets, and watching holiday parades and Christmas movies.
This year I’m hoping to start the same tradition in our home with this amazing and simple breakfast quiche. I found the original recipe in a magazine a few years ago and have adapted it to make it my own.
I love quiche. Something about the combination of eggs and cheese with pie crust that just gets me. Add in some veggies and ham or bacon and and you have a winning combination.
Breakfast is my jam. It is definitely my favorite meal of the day. And I have been on a major egg kick. So making a quiche just made since this week.
I’ve always been intimidated by quiche. Maybe it’s the name; it just sounds so fancy and I’ve always thought I’d never be able to make a good quiche. But y’all, this was seriously so easy to throw together! I will for sure be making this again for Christmas morning.
This breakfast quiche is so simple to make, it takes no time. You can even make it the night before and refrigerate for easy heating in the morning. Win win right there!
- 1 tablespoon unsalted butter
- 1/2 cup green onion, diced
- 4 eggs
- 3/4 cup half and half
- 1/2 cup diced ham
- 1/2 jar roasted red peppers, chopped
- 1 cup arugula
- 8 oz Swiss cheese, shredded
- 1 premade frozen pie crust
- Preheat oven to 350 degrees.
- In a medium skillet on medium heat, melt butter. Add onions and cook, stirring occasionally, until onions are soft, about 5 minutes.
- In a medium bowl whisk eggs. Add half and half and whisk until combined.
- Mix in ham, roasted peppers, arugula and cheese.
- Fold in butter and onion from skillet.
- Place frozen pie crust on baking sheet, then add mixture to pie crust, distributing evenly in pan.
- Bake 45 minutes or until eggs are cooked through.
- Crust will brown a bit. If it starts to burn, cover with foil and continue baking.
- If making ahead, store quiche filling in bowl in fridge, then pour into frozen pie crust prior to baking.
- You can sub bacon for ham and yellow onion for green onion for a different flavor profile.
I may have eaten three pieces my first time making this. It’s that good. My tummy was very happy.
Like it, Pin it!