Easy 9x13 Quiche Recipe for Breakfast or Brunch

Quiche is a versatile and satisfying dish that works perfectly for breakfast, brunch, or even a light dinner. This 9×13 quiche recipe is straightforward to prepare and yields a flavorful, fluffy filling encased in a buttery crust, making it ideal for feeding a family or entertaining guests. Its simple ingredients and adaptable nature make it a go-to recipe for any occasion.

Ingredients

1 sheet of store-bought or homemade pie crust (about 12 inches in diameter)
6 large eggs
1 cup heavy cream or whole milk
1 cup shredded cheese (such as cheddar, Swiss, or a blend)

1 cup cooked ham, bacon, or sautéed vegetables (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
Fresh herbs like parsley or chives for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Place the oven rack in the middle position.
Roll out the pie crust to fit a 9×13-inch baking dish. Carefully transfer it into the dish, pressing it into the corners and trimming any excess edges. Poke the bottom with a fork a few times to prevent bubbling.
Pre-bake the crust for 8-10 minutes to prevent a soggy bottom. Remove from the oven and set aside.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
Spread the shredded cheese evenly over the pre-baked crust. Add the cooked ham, bacon, or vegetables if using.
Pour the egg mixture over the fillings, making sure everything is evenly covered.

Place the dish in the preheated oven and bake for 35-40 minutes, or until the quiche is puffed, golden around the edges, and a toothpick inserted into the center comes out clean.
Remove from the oven and let it rest for 5-10 minutes. Garnish with chopped herbs if desired before slicing and serving.

Tips

Use a good-quality pie crust or make your own for a flakier texture. Blind-baking the crust helps prevent sogginess.

Feel free to customize the fillings—try spinach and feta, mushrooms, or smoked salmon for different flavor profiles.
For a lighter version, substitute the heavy cream with milk or a plant-based alternative, but note that the texture may be slightly less rich.
To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.

Ensure the quiche is fully baked and set before removing from the oven to avoid a runny center.

Serving Suggestions

Serve slices of this hearty quiche alongside a fresh green salad or roasted vegetables for a complete meal. It pairs well with a light fruit compote or fresh berries for a touch of sweetness. For brunch, add a side of crispy bacon or sausage to make it more filling. This dish is also excellent served at room temperature, making it perfect for picnics or potlucks.

Variations

Vegetarian: Swap out meats for sautéed spinach, mushrooms, zucchini, and cheese like feta or goat cheese.

Seafood: Incorporate cooked smoked salmon or shrimp along with dill and a touch of lemon zest for a seafood twist.
Low-Carb/Keto: Use a crustless version by pouring the egg mixture directly into a greased baking dish and skipping the crust altogether.
Gluten-Free: Use a gluten-free pie crust or make a crustless quiche for those with gluten sensitivities.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, microwave individual slices for 1-2 minutes, but be cautious to avoid overcooking and drying out the filling. For best results, reheat slowly to preserve the quiche’s creamy texture and flaky crust.

Frequently Asked Questions

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance. Assemble it, then cover and refrigerate. Bake it when you’re ready to serve, adding an extra 5-10 minutes to the baking time if it’s cold from the fridge.

Can I freeze leftover quiche?

Absolutely. Let the quiche cool completely, then slice and wrap individual pieces tightly in plastic wrap or aluminum foil. Store in an airtight container or freezer bag for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for 20-25 minutes.

What if my crust gets soggy?

Pre-baking the crust as instructed helps prevent sogginess. Additionally, brushing the crust with a beaten egg or a thin layer of mustard before adding the fillings can create a barrier. Using a higher-fat crust or adding a bit of grated cheese directly onto the crust before filling can also help.

How do I prevent overbaking or underbaking?

Check the quiche at the 35-minute mark. It should be puffed and lightly golden around the edges. Insert a toothpick into the center; if it comes out clean, it’s done. Keep an eye on the oven temperature and avoid opening the oven door frequently during baking, as this can cause uneven cooking.

Can I make this recipe in a different size dish?

Yes, but you’ll need to adjust the baking time. For a deeper dish, increase the baking time by 5-10 minutes. For a shallower dish, reduce the baking time slightly. Always check for doneness by ensuring the center is set and a toothpick comes out clean.

Is it necessary to blind-bake the crust?

While not always necessary, blind-baking helps prevent a soggy crust, especially when using wet fillings. If you prefer a softer crust, you can skip this step, but be aware it might be less crisp. If you do blind-bake, weigh down the crust with pie weights or dried beans to prevent shrinking.

Easy 9×13 Quiche Recipe for Breakfast or Brunch