Easy 8x8 Pan Quiche Recipe for Breakfast or Brunch

Quiche is a versatile and satisfying dish that works perfectly baked in an 8×8-inch pan, making it ideal for family breakfasts, brunch gatherings, or meal prep. Its flaky crust combined with creamy filling and tasty ingredients creates a comforting dish that can be customized to suit any taste. This recipe offers a straightforward method to achieve a delicious, evenly cooked quiche every time.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice water
4 large eggs
1 cup heavy cream or whole milk
1 cup shredded cheese (cheddar, Swiss, or a blend)
1 cup cooked ham, diced (or cooked bacon, spinach, or other fillings)
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
Additional fillings as desired (e.g., sautéed vegetables, herbs)

Instructions

Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Do not overmix.

Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and relax the gluten.
Preheat your oven to 375°F (190°C). Lightly grease the 8×8-inch baking pan or line it with parchment paper for easy removal.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Transfer it to the prepared pan, gently pressing it into the corners and up the sides. Trim any excess dough from the edges.

In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until smooth. Stir in the shredded cheese, cooked ham (or other fillings), and any herbs or sautéed vegetables you like.
Pour the filling mixture into the prepared crust, spreading evenly.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean. The top should be lightly golden.

Remove from oven and let cool for 10 minutes before slicing. This allows the quiche to set further and makes serving easier.

Tips

Substitutions: Use store-bought pie crust for a shortcut or swap the heavy cream with half-and-half for a lighter version. Vegetarians can replace meat with sautéed vegetables like mushrooms, peppers, or spinach.
Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes for best results.

Common mistakes: Avoid overmixing the crust dough to keep it tender. Don’t overbake, as the filling can become dry; keep an eye on the quiche during the last 5 minutes of baking.
Crust tips: For a flakier crust, keep the butter cold and handle the dough minimally. You can also blind-bake the crust for 10 minutes before adding the filling to prevent sogginess.

Serving Suggestions

Serve slices of this hearty quiche with a fresh side salad, such as mixed greens with vinaigrette, or a bowl of seasonal fruit. It pairs well with a light white wine or a sparkling water infused with lemon or cucumber for a brunch or lunch gathering. For breakfast, serve with crispy bacon or toasted bread for a complete meal.

Variations

Customize your quiche with different fillings to suit your taste. For a vegetarian option, try spinach, mushrooms, and feta cheese. Seafood lovers can add cooked shrimp or smoked salmon. Experiment with different cheeses like gouda, mozzarella, or blue cheese for unique flavor profiles. You can also incorporate herbs like chives, parsley, or thyme for added freshness.

Storage and Reheating

Refrigerate the quiche in an airtight container for up to 3 days. To reheat, place a slice on a microwave-safe plate and warm for 1-2 minutes, or reheat the entire quiche in a 350°F oven for about 10 minutes. If freezing, cut into portions and wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating. Reheated quiche is best enjoyed warm, but it can be eaten cold if preferred.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes, the crust can be prepared up to 2 days in advance. Wrap it tightly in plastic wrap and keep refrigerated. Bring it to room temperature before rolling out and filling.

What fillings work best for a 8×8 pan?

Filling options include cooked ham, bacon, sautéed vegetables, spinach, mushrooms, or cheese blends. Choose ingredients that are pre-cooked or can be cooked beforehand to ensure even baking and avoid excess moisture.

Can I freeze the quiche?

Absolutely. Let the baked quiche cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.

Is it necessary to blind-bake the crust?

Not always, but blind-baking helps prevent a soggy bottom, especially if using a wetter filling or store-bought crust. Bake the crust alone for 10 minutes before adding the filling for a crisper crust.

Can I make this vegan?

Yes. Use a plant-based crust, substitute eggs with silken tofu or chickpea flour, and replace dairy with plant-based milk and cheese. Adjust baking times as needed for the different ingredients.

How do I know when the quiche is done?

The quiche is finished when the filling is set and lightly golden on top. Insert a knife or toothpick into the center; it should come out clean. The edges will slightly pull away from the pan.

This straightforward quiche recipe is perfect for a filling breakfast, brunch, or light dinner, and its flexibility allows for endless customization to suit your preferences. Enjoy experimenting with different ingredients and flavors to make it your own!

Easy 8×8 Pan Quiche Recipe for Breakfast or Brunch