Description

A savory custard pie that is perfect for weekend brunches, featuring a flaky crust, mixed vegetables, cheese, and bacon. This make-ahead dish is customizable for various diets and feeds a crowd easily.

Ingredients

Scale

1 sheet shortcrust pastry (about 250g)
6 large eggs (room temperature)
1 cup heavy cream (240ml)
½ cup whole milk (120ml)
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup shredded cheddar cheese (100g)
½ cup cooked and crumbled bacon or ham (75g)
2 cups mixed vegetables (bell peppers, onions, mushrooms, spinach)
2 cloves garlic, minced
Optional: ½ cup crumbled feta cheese
Optional: 2 tablespoons chopped fresh herbs (chives or parsley)
Optional: ½ teaspoon red pepper flakes

Instructions

Preheat oven to 375°F (190°C). Roll out pastry into a 9-inch pie dish, trim edges, and prick the bottom with a fork.
Blind bake the crust for 10 minutes with pie weights or dried beans to prevent sogginess. Remove weights and let cool slightly.
While the crust bakes, heat a skillet over medium heat with olive oil. Sauté diced onions and bell peppers for 3-4 minutes until soft.
Add mushrooms and garlic to the skillet and cook for another 2 minutes. Remove from heat and let cool completely.
In a large bowl, whisk eggs, heavy cream, milk, salt, and pepper until smooth and pale yellow.
Combine the cooled vegetables and shredded cheese in the baked crust.
Pour the egg mixture over the vegetables and cheese. Scatter crumbled bacon or ham on top.
Sprinkle with extra cheese and fresh herbs if using. Press toppings gently into the custard.
Place the pie dish on a baking sheet and bake at 350°F (175°C) for 35-40 minutes.
The quiche is done when the center is set but still has a slight jiggle and a knife inserted comes out clean.
Let the quiche rest for 10 minutes before slicing to allow the custard to set.

Notes

Blind baking the crust is crucial to prevent a soggy bottom. Always sauté and cool vegetables before adding to the custard to remove excess moisture. Use room temperature eggs for a smoother custard. Let the quiche rest for 10 minutes before slicing to ensure clean cuts. For a crustless version, skip the pastry and grease the dish well.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3
Sodium: 450
Fat: 22
Saturated Fat: 10
Carbohydrates: 12
Fiber: 2
Protein: 18

Keywords: breakfast quiche, weekend brunch, loaded veggie quiche, make-ahead breakfast, savory pie, easy brunch recipe