Martha Stewart Breakfast Quiche Recipe

This savory Martha Stewart Breakfast Quiche is made with an all-butter crust, a rich custard of eggs and heavy cream, sharp Gruyère cheese, and savory bacon. This recipe creates a perfectly tender and flaky quiche, ideal for a sophisticated breakfast or a leisurely brunch. It’s a show-stopping main course perfect for holiday gatherings or a special weekend meal, serving 6-8 people.

Martha Stewart Breakfast Quiche Ingredients

For the Pâte Brisée (Pie Crust):

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 2 to 4 tablespoons ice water

For the Quiche Filling:

• 6 slices bacon, cooked and crumbled
• 1 cup Gruyère cheese, grated
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg

How To Make Martha Stewart Breakfast Quiche

1. Prepare the crust: In a food processor, pulse the flour, salt, and sugar to combine. Add the cold butter pieces and pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Sprinkle with 2 tablespoons of ice water and pulse until the dough just begins to come together. If needed, add more ice water, 1 tablespoon at a time.
2. Chill the dough: Transfer the dough to a clean surface, shape it into a flat disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
3. Roll and fit the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully fit it into a 9-inch pie plate. Trim and crimp the edges as desired. Freeze the crust for 30 minutes until firm.
4. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the frozen pie shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the parchment and weights and bake for another 5-10 minutes, or until the crust is pale golden. Let it cool slightly on a wire rack.
5. Assemble the filling: Sprinkle the cooked, crumbled bacon and grated Gruyère cheese evenly over the bottom of the pre-baked pie crust.
6. Make the custard: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and fully combined.
7. Fill and bake: Carefully pour the egg custard mixture over the bacon and cheese in the crust. Bake for 30-35 minutes, or until the center is just set (it should have a slight jiggle).
8. Rest and serve: Let the quiche stand for at least 10 minutes before slicing and serving. This allows the custard to firm up completely.

Recipe Tips

• Keep Ingredients Cold: For a flaky crust, ensure your butter and water are ice cold. This creates steam pockets as the butter melts during baking, resulting in a light, tender crust.
• Don’t Skip Blind Baking: Baking the crust before adding the filling is a crucial step called blind baking. It prevents the bottom from becoming soggy and ensures it’s cooked through and crispy.
• Avoid Overbaking: Bake the quiche just until the center is set but still has a slight wobble. It will continue to cook from residual heat as it rests. Overbaking can lead to a rubbery texture.
• Rest Before Slicing: Letting the quiche cool for at least 10 minutes is essential. This allows the custard to set fully, ensuring clean, beautiful slices.

What To Serve Breakfast Quiche

This classic breakfast quiche pairs beautifully with a simple green salad dressed in a light vinaigrette to cut through the richness. For a more substantial brunch, serve it alongside roasted asparagus, a fresh fruit salad, or crispy home fries. A glass of chilled white wine like a Sauvignon Blanc or a light Pinot Noir also complements the savory flavors of the bacon and Gruyère. For a non-alcoholic option, sparkling cider or fresh-squeezed orange juice is perfect.

How To Store Breakfast Quiche Leftovers

• Refrigerate: Cover the cooled quiche with plastic wrap or store slices in an airtight container in the refrigerator for up to 3 days.
• Freeze: To freeze, wrap the completely cooled quiche (whole or in slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating. Reheat in a 325°F (160°C) oven until warmed through.

Martha Stewart Breakfast Quiche Nutrition Facts

• Calories: 450 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 250mg
• Sodium: 580mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 13g

Frequently Asked Questions

• Can I make this quiche ahead of time? Yes, you can bake the quiche a day in advance. Let it cool completely, cover it, and refrigerate. Serve it chilled, at room temperature, or reheat gently in the oven before serving.
• Can I use a store-bought pie crust? Absolutely. To save time, you can use a high-quality refrigerated or frozen 9-inch pie crust. Just be sure to follow the package instructions for pre-baking (blind baking) before adding the filling.
• What are some other good filling combinations? Quiche is very versatile. You can substitute the bacon and Gruyère with other ingredients like sautéed spinach and feta, mushrooms and Swiss cheese, or roasted broccoli and cheddar.

Try More Recipes:

• Martha Stewart Breakfast Burrito Recipe
• Martha Stewart Make Ahead Breakfast Casserole Recipe
• Martha Stewart Hash Brown Breakfast Casserole Recipe