This easy breakfast quiche recipe uses frozen puff pastry to reduce prep time. You don’t need to make the pastry or crust yourself. In the filling, I used crispy bacon and sauteed mushrooms. You can customize this recipe by using any of your favorite ingredients.

Puff pastry that has been frozen and then thawed.

Mushrooms. I used chestnut/cremini/portabellini mushrooms but any mushrooms you choose will work.

Spinach. Kale, Swiss chard or kale can be substituted.

Grated/shredded cheese. It was delicious with sharp cheddar, but you can use any melting cheese. Gouda, Swiss cheese, etc.

Heavy cream.

Salt and black pepper

Filling ideas for quiche

These filling ideas will make your brunch a hit.

Roasted Butternut with Feta cheese.

Spinach with feta/ricotta.

Ham and cheese (similar in style to Quiche Lorraine).

Caramelized onions with Gruyere cheese

Vegetables such as asparagus, cherry tomatoes, and red bell peppers with goat cheese.

How to make Breakfast Quiche

Brush melted butter or non-stick spray on 5cm/2inch round ramekins. If you like, you can also add parchment paper to each ramekin. The puff pastry should be thawed and then cut into squares. Press each piece into the ramekin. This quiche is not blind-baked as it would be better to use homemade shortcrust pastry or pie crust. Bake the quiches in the bottom of the oven to prevent soggy bottoms. Add the grated cheddar, bacon pieces, spinach sauteed, and cooked mushrooms. Pour the egg mixture in each ramekin after whisking the cream, eggs, salt, and pepper. Fold the pastry on top of the topping, and brush it with an egg beaten.

Place the ramekins on a sheet pan, and then place them in the oven’s bottom rack. Bake for 20-30 mins or until pastry is golden and crisp and filling is firm. Allow the pastry to cool in the oven for 30 minutes.

Can I make this ahead?

Quiches can be made a day in advance and served at room temperature. Leftovers can be stored in an airtight container and heated in the oven or air fryer.

What to serve with Breakfast Quiche

This recipe goes well with a green lettuce salad at lunch or in a brunch/breakfast spread.