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5 Christmas Morning Quiche Recipes

Now that covid has died down for now, most of us are able to get together and enjoy time with family and friends again. The one breakfast/brunch dish I'm always asked to bring on Christmas in a quiche. I don't think I've ever met a quiche I didn't love. They're so versatile, you can add in pretty much anything you already have in your fridge or pantry. All of these quiche's can be made crust-less or by using a store bought pie crust for time-saving. The best part is that they can also be made ahead of time. Most of these quiche recipes I am using store-ready pie crust but feel free to make your own. Here are my top 5 Christmas (or any holiday) quiche recipes that I know you'll love. 

Cowboy Quiche

                                                        Photo credit: Ralph Smith

The Pioneer Woman's Cowboy Quiche is her take on one of my favorite classics quiche Lorraine. This version includes caramelized onions and a lot of smoky bacon. It's a deep dish style quiche that will satisfy anyone's belly. For those who don't have a deep dish pie pan, you can use an 8x8-inch baking dish with your pie crust. My only suggestion with this Cowboy Quiche is to add additional seasoning to your taste. I found her version to be lacking in that department. 

Servings 8-10


  • 2 medium yellow onions
  • 8 slices (or more) bacon chopped
  • 2 tablespoons salted butter
  • 8 large eggs
  • 2 cups grated cheese
  • 1 1/2 cups heavy cream
  • salt and pepper to taste
I added seasoned salt, garlic powder, and onion powder.


Preheat oven to 400 degrees F.

In a large skillet over medium heat, melt the butter over low heat. Add the yellow onion and let caramelize for 20 minutes stirring regularly. Do not rush this process. Once golden brown, set aside in a bowl. 

Turn up the heat to medium-high and add the chopped bacon to the skillet. Once cooked, remove from pan with a slotted spoon and add it to the onion mixture. 

In a large bowl, whisk together the cream, eggs, salt and pepper. Add the cooked bacon, grated cheese and caramelized onions. Pour the combined mixture into the pie crust. 

Cover it loosely with foil and bake in the oven for 45 minutes. At the 45 minute mark, remove the foil and bake for an additional 15 minutes. Once the middle is set and the crust is golden you're good to go. 

Loaded Potato Quiche

Betty Crocker's loaded potato quiche isn't for small appetites. You're sure to come out a winner this holiday season with this decadent hearty quiche that includes hash browns. 


  • 1 1/2 cups frozen diced hash brown potatoes
  • 1 1/2 cups chopped cooked ham
  • 1 1/2 cups shredded sharp cheddar cheese
  • 5 eggs
  • 3 green onions sliced
  • 3/4 cup heavy cream
  • 3 slices of cooked and crumbled bacon
  • salt and pepper to taste

Preheat oven to 350 degrees F.

Sprinkle ham, potatoes, 3 tablespoons onion, and cheese into the crust. 

In a medium bowl, whisk the eggs, heavy cream and pepper. Pour over the crust.

Bake for 1 hour or until the middle has set. If it's a little wiggly that's ok, it will set further while cooling. Top with additional bacon, green onions, and sour cream. 

Quiche Caprese

Photo credit: Jessica Merchant

This recipe is courtesy of  Home Sweet Eats . I made this delicious quiche a year ago during Covid. I came across it on Pinterest when I had nothing better to do than salivate over quiche recipes, and I'm glad I did. 


  • 6 large eggs
  • 1/2 tablespoon olive oil
  • 1 pint grape tomatoes
  • 1 cup heavy cream
  • 3/4 cup shredded mozzarella, provolone, or Italian blend
  • 2 garlic cloves minced
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon dried basil
  • salt and pepper to taste

Avoid fresh mozzarella as it tends to make the quiche watery. Opt for shredded mozzarella instead. 


Preheat oven 350 degrees F. 

In a large skillet over medium heat, add olive oil, grape tomatoes and a pinch of salt. Gently toss and cook until the tomatoes begin to slightly burst, about 6 minutes. Set aside and let cool. 

In a medium bowl, whisk together the cream, eggs, garlic, cheese, basil, salt and pepper. Sprinkle half of the grape tomatoes into the crust pouring the egg mixture on top. Add the rest of the tomatoes and fold gently. 

Bake for 50-60 minutes until it's set in the center and golden on top. Top with the extra fresh basil and parmesan cheese. 

Western Omelet Quiche

                                            Photo credit: Melissa's Southern Style Kitchen

If you want to be less daring or have picky guests, you can't go wrong with the classic Western Omelet.
This quiche is quick and easy and will leave everyone asking for seconds. 


  • 3 large eggs
  • 1 medium green bell pepper chopped
  • 1 1/3 cups heavy cream
  • 1 tablespoon olive oil
  • 3/4 cup chopped ham
  • 1 bunch chopped scallions
  • 1/2 teaspoon onion powder
  • 1 heaping cup shredded cheddar or cheddar jack cheese (don't be shy)
  • salt and pepper to taste

Preheat oven to 450 degrees F. 

Add the olive oil in a large skillet over medium-high heat. Sautee the bell pepper adding a pinch of salt for 3-4 minutes. Remove the peppers and transfer to a bowl. Add the chopped ham to the skillet and cook until it develops some color. Stir in the scallions and remove the skillet from the heat and set aside. 

Whisk the eggs in a separate bowl until smooth. Add the heavy cream, salt, pepper, and onion powder to taste. Whisk in 1/2 of the shredded cheese. Place the ham and peppers in the crust and pour the egg mixture on top. Sprinkle the remaining cheese on top. 

Lower the oven temperature to 350 degrees F. Cook for 40-45 minutes until the outer half is golden brown and the center is slightly wiggly.

Let cool and garnish with additional green onions.

Spinach and Mushroom Quiche

                                           Photo Credit: Joe Lingeman

Looks beautiful doesn't it? Well it tastes even better than it looks. This is a excellent option for vegetarians but you don't have to be to love it. The Gruyere cheese and mushrooms pair beautifully together.


  • 8 ounces sliced fresh mixed wild mushrooms. You can use cremini, button, oyster, or shitake. 
  • 2 tablespoons olive oil
  • 5 ounces baby spinach-fresh, coarsely chopped
  • 6 large eggs
  • 1 tablespoon thinly sliced garlic
  • 1 1/2 cups thinly sliced white onion
  • 1/2 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups Gruyere cheese
  • salt and pepper to taste

Preheat oven to 350 degrees F.

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms; stirring occasionally until brown and tender. This typically will take 8 minutes. Add the garlic and onion; stirring until softened about 5 minutes. Add the spinach and cook until wilted. Remove from heat

In a bowl, whisk the eggs, heavy cream, dijon mustard, salt, pepper, and thyme. Fold in the mushroom mixture and cheese. Spoon into the pie crust and bake for 30 minutes until golden brown. Once cooled, garnish with thyme.



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