The Ultimate Breakfast Delight: English Breakfast Quiche

Welcome to my world of British cuisine! As a chef, I am especially fond of the English breakfast quiche recipe, which is a classic dish in Britain. This dish combines the savory taste of bacon and mushrooms with creamy eggs, all nestled in a buttery pie crust. Imagine waking up to the aroma of a warm, freshly baked quiche that is just perfect for breakfast, brunch or even lunch!

As someone who loves cooking and entertaining, I have been perfecting my recipe for years. It’s straightforward enough to make even on busy mornings, and you can mix and match ingredients to create your ideal version of this delicious dish. So, whether you need something hearty for breakfast or a dish that will impress your guests at your next gathering, this English Breakfast Quiche recipe is sure to satisfy.

Are you tired of cereal boxes and plain toast for breakfast? Look no further than this British masterpiece! Join me as we embark on an exciting culinary journey through the rich flavors of one of Britain’s finest dishes.

Why You’ll Love This Recipe

English Breakfast Quiche
English Breakfast Quiche

This recipe is the ultimate breakfast treat that will make you want to get out of bed in the morning! If you’re a fan of the classic full English breakfast, you’ll love this quiche. It’s everything you love about a full English breakfast in one delicious dish – crispy bacon, savory mushrooms, juicy cherry tomatoes, and creamy eggs all baked together in a flaky pie crust.

Not only is it absolutely delicious, but it’s also incredibly versatile. You can customize this recipe to your liking by swapping out the ingredients with your favorite breakfast foods – try adding some spinach or ketchup for an extra kick of flavor. And if you’re looking for a meat-free option, this quiche can easily be made vegan by using a plant-based protein source instead of bacon.

This is not your average quiche recipe either. It’s a breakfast quiche which makes it perfect for those lazy weekend mornings when you want to enjoy a hearty meal without having to spend hours in the kitchen. Plus, it’s great for meal prepping – simply make it ahead of time and store in the fridge or freezer for a quick and easy breakfast on the go.

So whether you’re hosting brunch with friends or looking for something special to make for your family, this English Breakfast Quiche is sure to impress. Trust me, you won’t regret giving it a try!

Ingredient List

 Slice into this savory English breakfast quiche!
Slice into this savory English breakfast quiche!

Here are the ingredients that you will need to make a delicious English Breakfast Quiche:

  • Pie crust: You can use a homemade version or opt for store-bought, whichever is more convenient for you.
  • Bacon: 8 slices of bacon, cooked and crumbled. For a vegetarian option, substitute it with spinach or mushrooms.
  • Eggs: 2 large eggs and 2 egg yolks. These will give the quiche its structure and texture.
  • Heavy cream: Half and half or heavy cream are both suitable options. This will add moisture to the quiche filling and make it creamy.
  • Milk: Adding milk to your quiche helps to balance out flavors and makes it moist.
  • Plain flour: You only need a small amount (1/2 cup) to bind everything together nicely.
  • Mushrooms: Sliced mushrooms add great taste and texture to the quiche. Feel free to use any kind of mushrooms you like.
  • Tomatoes: Cherry tomatoes work wonderfully in this recipe – they add both sweetness and acidity to the quiche.
  • Onion: 4 medium-sized onions, chopped.
  • Ketchup: A tablespoon of ketchup adds just the right amount of tanginess.
  • Butter: For sautéing onions and mushrooms in the pan.
  • Salt (1/2 tsp): You can always adjust salt level according to your taste.

This list covers all the necessary ingredients that you need for making a great breakfast quiche. Now let’s move on to how-to section for cooking this dish!

The Recipe How-To

 Wake up and smell the bacon with this breakfast treat.
Wake up and smell the bacon with this breakfast treat.

Making the Crust

  1. Take out a 9-inch pie dish and preheat the oven to 375°F.

  2. In a medium bowl, mix 1 cup of plain flour and 1/2 tsp of salt. Cut in 1/2 lb of butter until it becomes crumbly.

  3. Add in 2-3 tbsp of ice water until the dough is just starting to come together.

  4. Press the dough into the prepared pie dish and trim the edges. Prick the bottom with a fork and bake for about 20 minutes, or until it’s lightly golden brown.

Making the Filling

  1. In a skillet over medium heat, cook 8 slices of bacon until crispy. Remove from pan and cool on paper towels.

  2. Using the same pan, melt 2 tbsp of butter and cook 1 diced onion until it’s softened but not browned.

  3. Add in sliced mushrooms, halved cherry tomatoes, and cooked bacon pieces to the pan. Cook for 5 minutes or until the mushrooms are tender and tomatoes have burst.

  4. In a medium bowl, whisk together 4 large eggs and 2 large egg yolks. Whisk in a pinch of salt, 1/2 cup of heavy cream, and 1/2 cup of milk (or half-and-half).

  5. Pour the egg mixture into the par-baked pie crust.

  6. Spoon the mushroom mixture over the top of the egg mixture.

  7. Arrange thinly sliced cherry tomatoes on top and dot with ketchup, if desired.

  8. Bake for approximately 35-40 minutes or until the center is set but still slightly soft.

  9. Take out from oven, cool it for at least 10 minutes and cut it into slices.

Note: You can customize this recipe with any of your favorite ingredients. Trying different variations is the beauty of quiche-making!

Substitutions and Variations

 Flaky and flavorful: our English breakfast quiche.
Flaky and flavorful: our English breakfast quiche.

As a chef, I understand the importance of being flexible with ingredients and accommodating various tastes. The English Breakfast Quiche is no exception to this rule. Here are some ideas for substitutions and variations to try out:

– Bacon & Mushroom: If you’re not a fan of bacon, or looking for a vegetarian option, try swapping it out with spinach or roasted vegetables like bell peppers or zucchini instead. The mushrooms can be substituted with cooked sausage or ham.

– Tomato & Onion: Cherry tomatoes add a burst of flavor but you can substitute it with sundried tomatoes or roasted red peppers for a more intense flavor. You can also replace onions with leeks or shallots for a milder taste.

– Crustless Quiche: For a gluten-free version, consider making this quiche without the crust using an oiled pie dish. It still packs all the flavor without the carbs.

– Vegan Option: It’s possible to create a vegan option by using tofu scrambled with spices and nutritional yeast to mimic the egg texture, while adding sautéed veggies such as mushrooms and spinach for flavor.

– Half & Half: Heavy cream provides richness to the custard but you can use milk instead, depending on your preference. Substitute half and half for half of the heavy cream in the recipe to lighten it up.

Experimenting with different ingredients can help you create new recipes altogether, like a spinach quiche or baking up classic English muffin breakfast frittatas inspired by food bloggers like Preppy Kitchen.

Whether you prefer a classic quiche Lorraine recipe or a colorful breakfast option with hearty ingredients like bacon, egg, mushrooms and tomatoes, there’s always room for adaptations that match your needs and willingness to try something new.

Serving and Pairing

 Get ready to brunch in style with this quiche.
Get ready to brunch in style with this quiche.

The English Breakfast Quiche is a hearty and filling dish that can be enjoyed any time of the day. It’s perfect for breakfast, brunch, or even as a light lunch or dinner option. To complement the savory flavors of this quiche, I recommend serving it with some fresh greens like arugula or mixed baby greens drizzled with a simple olive oil and balsamic vinegar dressing.

For an added twist, you can also serve your quiche alongside some baked beans and grilled mushrooms for a full English breakfast experience. The creamy richness of the quiche pairs beautifully with the tanginess of ketchup or hot sauce, so don’t hesitate to add a dollop on top.

This recipe also makes for an excellent party appetizer or potluck dish since it’s easy to slice and serve in individual portions. You can prepare this dish ahead of time and refrigerate until you’re ready to serve it. Simply reheat the quiche in the oven at 350°F for about 10-15 minutes.

Overall, this English Breakfast Quiche is a versatile and delicious dish that you can enjoy on its own or pair with other classic breakfast items to create your own unique spread.

Make-Ahead, Storing and Reheating

 This quiche is giving us all the breakfast vibes.
This quiche is giving us all the breakfast vibes.

When it comes to breakfast, nothing beats the convenience of make-ahead meals. Luckily, this English Breakfast Quiche recipe can be made in advance and stored in the refrigerator for up to three days.

To make this dish ahead of time, simply follow the instructions in section (4) The Recipe How-To and bake the quiche as directed. Once it’s cooled, cover it tightly with plastic wrap or foil and store it in the fridge.

When you’re ready to serve, preheat your oven to 375°F (190°C). Remove the quiche from the fridge and let it sit at room temperature for about 10 minutes while the oven is heating up. This will ensure that the quiche heats evenly.

To reheat the whole quiche, place it on a baking sheet and cover with foil. Bake for 15-20 minutes or until heated through. Alternatively, if you only need to reheat a slice or two, you can simply microwave them for 30-60 seconds.

If you have leftover slices of quiche that you don’t plan on eating within a few days, you can freeze them for later. Wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag. When you’re ready to eat, defrost them in the refrigerator overnight and then reheat as directed above.

One thing to keep in mind is that after reheating, the crust may not be quite as crisp as it was when the quiche was freshly baked. To help combat this, you can try reheating it on a baking sheet instead of microwaving. Additionally, freshly grated Parmesan cheese sprinkled on top just before serving would give your reheated quiche a nice crunchy texture.

Overall, this English Breakfast Quiche recipe is perfect for those who love to meal prep their breakfasts or brunches ahead of time. With its delicious combination of bacon, mushrooms, tomatoes, and eggs, this quiche is sure to become a staple in your breakfast rotation.

Tips for Perfect Results

 This isn't your grandma's quiche--it's an English breakfast twist!
This isn’t your grandma’s quiche–it’s an English breakfast twist!

As a chef specializing in British cuisine, I have picked up some useful tips and tricks along the way to ensure perfect results when making an English Breakfast Quiche. Here are some of my top tips for making the best breakfast quiche possible.

Firstly, make sure your eggs and cream are at room temperature before using them. Cold eggs can cause the filling to separate and become watery, while cold cream can result in a lumpy texture.

Additionally, try to avoid over-mixing the filling ingredients. Gently whisk everything together until just combined, as over-mixing can lead to a tough or rubbery texture.

When making the crust, ensure that it is fully pre-baked before adding the filling. This will help prevent a soggy bottom and ensure the crust is crispy and golden brown.

Speaking of crusts, if you’re short on time or don’t feel confident making your own pastry from scratch, store-bought pie crust also works just fine for this recipe.

If you’re feeling adventurous and want to get creative with your fillings, consider adding other breakfast ingredients like diced sausage or black pudding. Just be sure not to overcrowd the pie and keep a good balance of flavors and textures.

Lastly, let your quiche cool for about 10-15 minutes before slicing and serving. This helps the filling set properly and makes for cleaner cuts with less chance of it falling apart.

By following these tips, you’ll be well on your way to creating a delicious English Breakfast Quiche with great texture, flavor, and presentation that will impress all breakfast lovers!


As a chef specializing in British cuisine, I know that questions can arise while making a new dish. That’s why I have compiled a list of frequently asked questions regarding this English Breakfast Quiche Recipe. Read on for answers and additional tips to make this dish a success for any occasion. So let’s delve into the FAQs of the recipe!

Is it better to use heavy cream or milk in quiche?

To create a delicious quiche, it’s recommended to blend whole milk with heavy cream. You can also choose to use half-and-half as a substitute. Utilizing only heavy cream can lead to an excessively thick filling, while whole milk is a decent option, combining it with heavy cream results in an even better outcome.

How to make a quiche Jamie Oliver?

For this recipe, we’ll need 250 grams of plain flour along with some extra for dusting. We’ll also need 125 grams of cold, unsalted butter. Additionally, we’ll need either 800 grams of butternut squash or a mixture of mushrooms, one onion, and four cloves of garlic. To bind everything together, we’ll use six large, free-range eggs along with 100 milliliters of single cream. And finally, we’ll need 100 grams of sharp Cheddar cheese to add a flavorful punch.

Why do you put flour in quiche?

To enhance the velvety texture and overall stability of your custard, a sprinkle of flour would be a great addition. Not only does it absorb any extra moisture present, it also adds an extra layer of richness to the custard.

What is breakfast quiche made of?

Brace yourself for an indulgent feast with Breakfast Quiche – a heavenly combination of fluffy, cheesy eggs, delicate leeks, and crispy bacon nestled in a buttery, flaky crust! This no-fuss recipe serves as a perfect foundation for versatile experimentation – get creative by customizing the filling with your preferred meat and cheese, or embrace green living by omitting the meat for a scrumptious vegetarian version.

What is a breakfast quiche called?

A fusion of an omelet and a crustless quiche, frittatas are an Italian delicacy that require less preparation time compared to quiche or strata. The traditional way to make frittatas involves whisking eggs with dairy like heavy cream or half and half, and mixing them with a blend of ingredients such as vegetables, meats, and cheeses.

Bottom Line

In conclusion, this English breakfast quiche recipe is a must-try for all food enthusiasts. It is not only easy to make but also customizable with just a few ingredient additions and substitutions. Whether you are a lover of mushrooms, bacon, tomatoes or eggs, this recipe will cater to all your cravings.

The rich creamy blend of heavy cream and half-half with eggs and cheese makes it a delicious treat for breakfast, lunch or even dinner. You can serve it alongside an English muffin or fresh salad to make a full English breakfast that will satisfy your guests.

Don’t be afraid to experiment with different ingredients and variations such as spinach, vegan options or classic quiche Lorraine. The possibilities are endless, and I guarantee that you will fall in love with this recipe just like I did.

So, what are you waiting for? Grab your apron and head to the kitchen to make this mouth-watering breakfast quiche recipe today. Trust me; your taste buds will thank you later!

English Breakfast Quiche

English Breakfast Quiche Recipe

English Breakfast Quiche
Cuisine English
Keyword < 4 Hours, European, Lunch
Prep Time 20 minutes
Cook Time 55 minutes
Calories 437.3kcal


  • 300 g plain flour
  • 150 g butter
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons oil
  • 8 slices bacon
  • 10 mushrooms
  • 2 tablespoons ketchup
  • 3 tomatoes
  • 2 eggs
  • 300 ml double cream


  • Preheat the oven to gas 6, 200C, fan 180°C Put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the yolk and 4tbsp cold water, pulse until the dough comes together (add a little more water if needed). Turn onto a floured work surface and knead gently. Roll out to roughly 1/2 cm (1/4 in) thick.
  • Line a 25cm (10in) loose-bottomed tart tin evenly with the pastry, leaving an overhang. Prick the base all over with a fork, then transfer the tin to a baking tray and chill for 10 minutes.
  • Take the pastry case out of the fridge and line it with nonstick baking paper, then fill with baking beans and blind bake for 15 minutes. Remove the beans and the paper, then return to the oven for a further 8-10 minutes, or until golden in colour. When the pastry is cool to the touch, trim the edges with a knife.
  • Meanwhile, heat 1tbsp of oil in a nonstick frying pan and fry the bacon for 2-3 minutes each side, or until golden, then remove and set aside. Add the remaining oil to the pan and cook the whole mushrooms for 3 minutes, until softened. Set aside.
  • Spread the ketchup over the base of the quiche, then top with the tomato halves, cut side up, the mushrooms, and the bacon.
  • Beat the eggs together with the double cream and then season with salt and pepper. Pour the mixture into the case and bake for 25-30 minutes until the egg is set and the top is golden in places.


Serving: 165g | Calories: 437.3kcal | Carbohydrates: 32.4g | Protein: 8.2g | Fat: 31g | Saturated Fat: 16.6g | Cholesterol: 134.1mg | Sodium: 345.9mg | Fiber: 1.6g | Sugar: 2.2g

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