Breakfast Quiche Of The Day Recipe
Really tasty crust, served with a fresh fruit cup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Fresh Fruit Cup
Method
Crust Preparation
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 3
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
- 6
Mix Eggs and Milk
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 7
Combine Ingredients
Stir the sautéed vegetables into the egg mixture, then fold in the shredded cheddar cheese.
Assembly and Baking
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish, trimming the edges as needed.
- 9
Add Filling
Pour the egg and vegetable mixture into the prepared crust, spreading it evenly.
- 10
Bake
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly browned.
- 11
Cool and Serve
Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.