When I think of Saturday mornings growing up, I think quiche. Quiche? I know it sounds fancy and overdone, but I promise it is worth your time.

Just imagine everyone around your apartment or house waking up to the smell of a buttery crust in the oven – it’s just as dreamy as it sounds. Pair it with a fruit salad and it is totally brunch-worthy, or store it in the fridge and you have breakfast, lunch, or dinner for the week (we will not judge).

Not to mention this quiche can be made vegetarian, gluten-free, meat-lovers, or as plain as you like. Just sub out the bacon and green onions for feta and tomatoes, or asparagus and swiss. You can purchase a gluten-free crust and ta-da friendly for even the pickiest of people.

I hope all of your apartments have the savory smell of baking pie crusts soon. And because Julia Child would be impressed, “Bon Appétit.”

Basic Brunch Quiche

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Total Time:1 hour
  • Servings:10-12 servings
  • Easy


  • 1 frozen deep dish pie crust
  • 5 eggs
  • 1 1/2 cup milk
  • 2 cup shredded cheddar cheese
  • 3/4 cup chopped green onions
  • 6-8 strips of bacon
  • Salt
  • pepper
Photo by Aubrey Miller
  • Step 1

    Heat the oven to 375ºF.

    Photo by Aubrey Miller
  • Step 2

    Wrap a cookie sheet in foil and placing the quiche on top.

    Photo by Aubrey Miller
  • Step 3

    Start out by chopping up your bacon.

    Photo by Aubrey Miller
  • Step 4

    Cook bacon in a pan until done. Drain the grease.

    #SpoonTip: Keep the bacon grease to cook with later.

    Photo by Aubrey
  • Step 5

    Crack the eggs in a large mixing bowl.

    Photo by Aubrey Miller
  • Step 6

    Add the cheese.

    Photo by Aubrey Miller
  • Step 7

    Add the milk.

    Photo by Aubrey Miller
  • Step 8

    Add the bacon and green onions.

    Photo by Aubrey Miller
  • Step 9

    Finally mix it all together.

    Photo by Aubrey Miller
  • Step 10

    Pour it all into the crust.

    Photo by Aubrey Miller
  • Step 11

    Bake for 40-45 minutes just until brown and firm on the inside.

    Photo by Aubrey Miller