Quiche is the best make-ahead breakfast for Christmas morning. It’s perfect because all you have to do is throw it in the oven Christmas morning and wait for it to warm up while your family is opening Christmas presents.
This is hands-down my favorite quiche recipe ever. It’s loaded with delicious meat, veggies and topped with cheese.
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I don’t know about you and your house on Christmas morning, but my house is slightly chaotic.
I’m always exhausted from staying up too late prepping that by the time morning comes, all I have energy for is sitting on the couch and soaking in all the joy the kids are spewing out everywhere. I don’t even want to think about feeding people haha!
To make my life easier, I make my super delicious Christmas Morning Quiche where I don’t have to do anything but throw that delicious quiche in the oven. Hallelujah!
Tools You’ll Need
- food processor
- rolling pin
- pie dish
- skillet
- cutting board
- knife
- garlic press
Ingredients
Pie Crust
- 1 1/4 c. flour
- 1/2 t. salt
- 1/2 t. sugar
- 1 stick of butter, cubed
- 2 T. ice water, plus more if needed
Quiche
- 1 lb. sausage, browned
- 4 cloves of garlic, minced
- 1 small onion, diced
- 8 oz mushrooms, chopped
- 2 cups fresh spinach, chopped
- salt and pepper, to taste
- 10 eggs
- 1/4 cup milk
- 1 cup (or so) cheddar cheese, shredded
- chives (optional)
Directions
Pie Crust
In a food processor, add flour, salt, sugar and butter.
Pulse until the mixture resembles peas.
Add 2 tablespoons of water. Pulse until it forms into a ball. You may need to add more water.
If you accidentally add too much water, just sprinkle a little extra flour. It will still turn out fine.
Wrap pie crust in plastic wrap and put it in the fridge until you’re ready to use it.
Quiche Filling
In a hot skillet, brown your sausage. Add salt and pepper.
Once sausage is almost cooked, add in minced garlic.
When sausage is fully cooked, use a slotted spoon and place cooked sausage in a bowl. Leave the grease to cook the veggies in. You may have to add in butter or oil if there isn’t enough grease.
Add onion to the skillet and season with salt and pepper. Saute until almost fully cooked.
Once the onion is almost done, add in the mushrooms. Season with salt and pepper. Saute until mushrooms have browned and are tender.
Add in spinach. It will look like a lot but I promise, it will cook down very quickly. You may even want to add more!
If you like spicy food, this is a great time to add in red pepper flakes. I typically do, but I was sharing with my kiddos and didn’t want to hear “my mouth is on fire” a million times. Haha!
Add the sausage back into the skillet and combine. Leave on stove to stay warm but turn off the heat.
Get your crust ready!
Roll out pie crust until it’s round enough to cover your pie dish.
Place your dough in a buttered pie dish and make it look presentable.
I will say I never cut extra edges off my pie crust and I typically go for the “rustic” look. By rustic, I mean ugly. Haha! I am not a fancy pie person and probably never will be.
Also if your kitchen is warm, put the pie crust back to the fridge. This will help keep the butter cold and make it nice and flakey.
Christmas Quiche Assembly
In a large bowl, add in eggs. Whisk eggs, milk, salt and pepper together until combined.
Get the pie crust and add the meat mixture to it. You can either split this between 2 quiche depending on the size you’re making or really stuff the quiche.
Once you have enough meat mixture in the pie crust, pour the egg mixture into the pie crust. I like to fill mine to the top!
Top with shredded cheese and chives.
Bake at 350 degrees until the cheese is golden brown and the eggs are fully done, about 30 minutes.
Let is rest for about 5 minutes before cutting into it.
Storage Options
Overnight
If making the night before, bake all the way. Once it’s done, cool completely and cover with foil. Place in the fridge until you’re ready to use.
Either bring to room temperature before baking or place immediately in oven and set to preheat. This prevents the dish from shattering.
Bake at 350 degrees until warmed through.
Freezing
If you’re making a couple quiches for the freezer, I recommend using a metal or disposable pie dish.
Bake the quiche fully, then cool completely. Wrap in foil completely. This will store for 6 months.
Thaw in the fridge a day or two before you want it.
Bake at 350 degrees until warmed through.
Egg Free Christmas Quiche
My husband has an egg allergy which is a bummer because he always says how delicious this quiche smells. I have actually made this exact recipe but with a product called “Just Egg“.
Substitute the eggs and milk with 1 container of “Just Egg”. It does take the entire container but it’s definitely worth it for those with egg allergies.
Bake at 350 degrees until done all the way through.
What’s your favorite Christmas breakfast? Comment below!
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Christmas Posts
Christmas Morning Quiche
Equipment
- food processor
- Rolling Pin
- pie dish
- skillet
Ingredients
Pie Crust
- 1 ¼ cup flour
- ½ tsp salt
- ½ tsp sugar
- 1 stick butter cold and cubed
- 2 tbsp ice water plus more if needed
Quiche
- 1 lb sausage browned
- 4 cloves garlic minced
- 1 small onion diced
- 8 oz mushrooms chopped
- 2 cups fresh spinach chopped
- salt and pepper to taste
- 10 eggs
- ¼ cup milk
- 1 cup cheese shredded
- 1 pinch chives optional
Instructions
Pie Crust
- In a food processor, add flour, salt, sugar and butter.
- Pulse until the mixture resembles peas.
- Add 2 tablespoons of water. Pulse until it forms into a ball. You may need to add more water. If you accidentally add too much water, just sprinkle a little extra flour. It will still turn out fine.
- Wrap pie crust in plastic wrap and put it in the fridge until you’re ready to use it.
Quiche
- In a hot skillet, brown your sausage. Add salt and pepper.
- Once sausage is almost cooked, add in minced garlic.When sausage is fully cooked, use a slotted spoon and place cooked sausage in a bowl. Leave the grease to cook the veggies in. You may have to add in butter or oil if there isn’t enough grease.
- Add onion to the skillet and season with salt and pepper. Saute until almost fully cooked.
- Once the onion is almost done, add in the mushrooms. Season with salt and pepper. Saute until mushrooms have browned and are tender.
- Add in spinach. It will look like a lot but I promise, it will cook down very quickly. You may even want to add more!If you like spicy food, this is a great time to add in red pepper flakes.
- Add the sausage back into the skillet and combine. Leave on stove to stay warm but turn off the heat.Get your crust ready!
- Roll out pie crust until it’s round enough to cover your pie dish.
- Place your dough in a buttered pie dish and make it look presentable.
- Also if your kitchen is warm, put the pie crust back to the fridge. This will help keep the butter cold and make it nice and flakey.
- In a large bowl, add in eggs. Whisk eggs, milk, salt and pepper together until combined.
- Get the pie crust and add the meat mixture to it. You can either split this between 2 quiche depending on the size you’re making or really stuff the quiche.
- Once you have enough meat mixture in the pie crust, pour the egg mixture into the pie crust. I like to fill mine to the top.
- Top with shredded cheese and chives. I like to use parmesean, raw cheddar or mozzarella cheeses.
- Bake at 350 degrees until the cheese is golden brown and the eggs are fully done, about 30 minutes.
- Let is rest for about 5 minutes before cutting into it.
- If you’re making this ahead of time, cool completely, then cover with foil and refrigerate until next morning. Turn oven on to 350 degrees. Place quiche in the oven while it preheats so you don’t have to worry about the glass shattering. Bake until it’s warmed all the way through!
Egg Free Version
- Substitute the eggs and milk with 1 container of “Just Egg”. It does take the entire container but it’s definitely worth it for those with egg allergies.Top with cheese and chives.Bake at 350 degrees until done all the way through.
This looks so good! I love the fillings you chose. Definitely going to give this one a try!!
Thank you! Let me know what you think!
This sounds delicious!! I would enjoy this anytime. Thank you for sharing.
Thank you! I definitely do.
This quiche looks so delicious! I like the idea of make-ahead breakfast for Christmas morning. Thank you for sharing!
Thank you! It’s definitely helpful on busy days for sure!