Nothing quite matches the quaintness or the coziness of waking up in a comfy bed and wandering downstairs to find the innkeepers who have a hot breakfast ready and waiting for you. While you do need to make the Bed & Breakfast Quiche yourself, you’ll find that touch of wonderful warmth and charm still lingering in the buttery crust and the fluffy, creamy egg filling. Better yet, Bed & Breakfast Quiche can be filled with whatever you love most about quiches, whether that’s garden veggies, succulent ham, or melty cheese… or all three! Make your home a welcoming place with this dish!


  • 1 (9-inch) frozen pie crust
  • 4 large eggs
  • 1 cup cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 2 cups fillings of your choice, such as ham, cooked and chopped, spinach, wilted, bell peppers, cooked and chopped, and/or mushrooms, cooked and sliced
  • cheese, optional, to taste, of your choice, shredded, divided


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Without thawing, bake the pie crust for 10 minutes.

Step 3 –Let the pie crust cool slightly.

Step 4 –Whisk together the eggs, the cream, the salt, the pepper, and the onion powder until light and fluffy. Gently tap out the excess air bubbles in the egg mixture.

Step 5 –Sprinkle your choice of the fillings and the shredded cheese evenly over the cooled crust.

Step 6 –Pour the egg mixture over the filling in the pie crust.

Step 7 –Top the quiche with more of the shredded cheese.

Also Read:  Hot Dip

Step 8 –Bake until the eggs are set, about 35-40 minutes. Cover the pie crust with foil after 25 minutes to prevent over-browning.

Step 9 –Let the quiche cool for at least 20 minutes.

Step 10 –Serve.