Table of Contents
I hope we can all agree that there is an after-Christmas slump. Yes, I know I am way more into Christmas than many people, but the mood of those that celebrate Christmas seems to be confused after December 25th. I wish the spirit of the season would carry on. It’s actually my self-proclaimed mission to make it so. But either way, the twinkling lights dim and colder, dark months stay. If you’re not in the Midwest and happen to live in a warmer climate, bless you.
I like to think that if I just keep my holiday decor up, it will extend the season. But honestly, it doesn’t. Alas, much of the luster and charm leaves. Once I start packing it away, which is a tumultuous task, I actually begin to enjoy the cleaner spaces. I’m always amazed how putting away Christmas decor can make the house feel larger. Yes, I really do have enough decor that putting it away leaves me with a plethora of empty corners.
The extra space seems to give my gumption a rebirth and that fortified attitude carries right into my cooking. Over the holidays, I don’t allow myself to feel guilty for enjoying extra because I truly think good food should always be enjoyed. Instead, I like to look at January as a return to my routine: healthy whole foods interspersed with a few treats.
A breakfast quiche is a perfect buffer for cleaner food. And what I love about a quiche is that you can really adjust the flavors and ingredients to whatever you like. For me bacon, mushrooms, and gruyere are classic. Wholesome eggs are sprinkled with bacon for flavor and gruyere cheese for a savory kick. The mushrooms complete the recipe and really top off this quiche as a filling and healthy breakfast or meal! As a bonus, this goes together in under an hour.
I hope you have a happy and safe New Year! I’m looking forward to the coming year, full of new recipes, gardening tips, and of course every holiday in between!
Watch how to make this breakfast quiche
Let me know in the comments if you’ll be making this quiche for the New Year. And if not, let me know what you traditionally love to make for the first of the year! Sauerkraut?
Breakfast Quiche with Bacon, Mushrooms & Gruyere
For the crust
- 1 ¼ cups flour
- 1 tsp salt
- 1 tbsp sugar
- ¼ cup grated Parmesan cheese
- 6 tbsp butter
- 3-5 tbsp cold water
For the filling
- 2 tbsp butter (or bacon grease)
- ½ medium onion diced
- 8 oz cremini mushrooms sliced
- 3 slices bacon fried and sliced
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 1 cup shredded Gruyere cheese
- 2 tsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
For the crust
- Combine the flour, salt, and sugar in the bowl of a food processor. Pulse twice to combine.
- Add the grated Parmesan cheese and butter. Pulse until the pieces of butter are the size of peas, about five 3-second pulses.
- With the processor running, slowly add 3 tablespoons of water. When a dough is formed and tested by making a fist, it’s done. If it does not hold together, add another tablespoon of water.
- Dump the dough onto clear plastic wrap. Knead with the plastic and wrap tightly into a disk. Chill for at least half an hour.
- Once chilled, remove from the plastic and roll on a floured surface to a 12-inch rough circle. Place in a 9-inch tart pan or a 10-inch pie dish. Let the dough fall into the corners and remove any excess over the edges. Place shell in the freezer to firm up for 20 minutes.
- Once cold, remove from freezer. Line with parchment and weights (or dry beans). Bake at 375°F until the bottom is set, 15 minutes.
- Remove parchment and weights and continue baking until crisp and golden, 5-7 minutes.
- Remove the shell from the oven and set aside.
For the filling
- Melt the butter or bacon grease in a 12-inch skillet.
- Add the onion and sauté until translucent, 5 minutes.
- Add the sliced mushrooms, salt, and pepper. Continue to sauté until the mushrooms are cooked down, 8 minutes. Set aside to cool.
- In a large bowl, combine the eggs, milk and cream. Whisk to combine and break up the eggs.
- Add salt, pepper, and mustard. Whisk to combine.
- In the prepared shell, evenly add the prepared bacon, cheese, and onion and mushroom mixture.
- Pour the egg mixture over the top.
- Add some grated Parmesan cheese and bake until the quiche is puffed and golden, 25 minutes.
- Cool for 10 minutes before removing from the tart pan and cutting. Slice and enjoy.