Finding the perfect dish to serve on Christmas morning can feel like a real puzzle, especially when you’re juggling present-opening excitement with hungry family members. Between trying to keep everyone fed and happy while also participating in the holiday festivities, it’s easy to get overwhelmed in the kitchen.
That’s where this Christmas quiche comes to the rescue: it’s make-ahead friendly, feeds a crowd, and combines all those cozy breakfast flavors we love during the holidays. Plus, you can prep it the night before and simply pop it in the oven while everyone’s gathered around the tree.
Why You’ll Love This Quiche
- Make-ahead friendly – You can prepare this quiche the night before and simply reheat it for breakfast or brunch, making your holiday morning stress-free.
- Customizable ingredients – Switch between bacon, sausage, or ham, and add your favorite vegetables like spinach or mushrooms to make it exactly how you like it.
- Perfect for entertaining – This elegant dish feeds multiple people and looks impressive on your holiday table without requiring constant attention in the kitchen.
- Simple ingredients – You’ll likely have most of these basic ingredients already in your kitchen, and they’re easy to find at any grocery store.
Options for Substitutions
This quiche recipe is really flexible and easy to adapt with what you have in your fridge:
- Half-and-half: You can swap half-and-half with whole milk for a lighter version, or heavy cream for a richer result. For a dairy-free option, try full-fat coconut milk.
- Colby jack cheese: Any melting cheese works great here – try cheddar, Swiss, Gruyere, or mozzarella. Just make sure to use the same amount to keep the texture right.
- Bacon/sausage/ham: These proteins are interchangeable. You could even go meat-free and add extra veggies instead. If using sausage, make sure to cook and crumble it first.
- Spinach and mushrooms: Feel free to swap these with other veggies like broccoli, bell peppers, or asparagus. Just cook them first to remove excess moisture.
- Ground dry mustard: If you don’t have ground mustard, use 1 tablespoon of Dijon mustard or simply skip it – it adds flavor but isn’t crucial to the recipe.
- Eggs: The eggs are essential and shouldn’t be substituted as they’re the main structure of the quiche.
Watch Out for These Mistakes While Baking
The biggest challenge when making quiche is ending up with a soggy bottom crust – to prevent this, try blind baking your crust for 10-12 minutes with pie weights before adding the filling, and make sure to pat your cooked meats and vegetables dry with paper towels to remove excess moisture.
Another common mistake is overbeating the egg mixture, which can lead to a tough, rubbery texture – instead, gently whisk the eggs and cream just until combined, and strain the mixture through a fine-mesh sieve to ensure a silky-smooth custard.
Temperature control is crucial: baking your quiche at too high a temperature can cause the eggs to scramble or the top to brown too quickly before the center is set – start at 375°F for the first 20 minutes, then reduce to 350°F until the center is just slightly jiggly (it will continue to set as it cools).
For the best results, let your quiche rest for 15-20 minutes before slicing – this allows the custard to fully set and makes for clean, picture-perfect slices.
What to Serve With Quiche?
Since quiche is rich and savory, it pairs really nicely with lighter sides that bring some fresh flavors to the table.
A simple mixed green salad with a light vinaigrette dressing is my go-to choice – the crisp lettuce and tangy dressing balance out the creamy eggs and cheese perfectly.
For brunch gatherings, I like to add some fresh fruit on the side, like berries or citrus segments, which add a sweet contrast to the savory quiche.
If you’re serving this for dinner rather than brunch, roasted vegetables like asparagus or brussels sprouts make excellent companions, and they’re easy to pop in the oven while the quiche is baking.
Storage Instructions
Keep Fresh: Your Christmas quiche will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually perfect for making ahead for holiday brunches or when you’ve got family staying over – just bake it the day before and warm it up when needed!
Freeze: This quiche freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It’ll keep for up to 3 months in the freezer. You can freeze it whole or in individual slices for easy grab-and-go breakfast portions.
Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if thawed, or 30-35 minutes if frozen. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Just cover it loosely with a paper towel to prevent any splatters.
How to Know When the Quiche is Done
The key to a perfectly cooked quiche is looking for that slight wobble in the center – when you gently shake the pan, it should move like barely set jello rather than liquid.
Insert a knife about an inch from the center; it should come out mostly clean, though a few small bits are fine since the quiche will continue cooking for a few minutes after you take it out.
The top should be light golden brown, and the edges of the crust should be nicely browned but not dark.
If you’re still unsure, check that the internal temperature has reached 165°F (74°C), and remember to let it rest for 10-15 minutes before cutting into it.
Christmas Quiche FAQ
Why do I need to add flour to my quiche mixture?
The tablespoon of flour in this recipe helps create a more stable custard filling. When mixed with the eggs and half-and-half, the flour acts as a binding agent that prevents the quiche from becoming watery or separating during baking. I’ve tried it both ways, and the version with flour always has a better texture.
Should I cook the spinach before adding it to the quiche?
Yes, it’s important to cook the spinach first to remove excess moisture. I quickly sauté the spinach until it’s just wilted and then pat it dry with paper towels. Raw spinach contains too much water and can make your quiche soggy – nobody wants that!
Why does my quiche puff up while baking but then deflate?
This is totally normal and nothing to worry about! The eggs in the quiche naturally expand during baking, causing the quiche to puff up. As it cools, it will settle back down and create that perfect, creamy texture we’re looking for. I always let my quiche rest for about 10-15 minutes after baking to set properly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 80-90 g
- Fat: 100-110 g
- Carbohydrates: 20-25 g
Ingredients
- 5 eggs
- 1 1/4 cups half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground dry mustard
- 1 tablespoon plain flour
- 1/2 pound bacon (sausage or ham can be used as well)
- A handful of fresh spinach (mushrooms are optional)
- 1 1/4 cups colby jack cheese, shredded
- 1/2 onion
Step 1: Prepare the Egg Mixture
In a bowl, combine eggs, half & half, flour, and your choice of seasonings.
Whisk together until smooth and well combined.
Set this mixture aside to allow the flavors to meld.
Step 2: Cook the Bacon and Vegetables
Cut the bacon into one-inch pieces and place them in a frying pan over medium heat.
As the bacon cooks, and is halfway done, add chopped onions and sauté them together.
Just before the bacon and onions are fully cooked, add fresh spinach and sauté for an additional minute until wilted.
Remove the pan from the heat and transfer the mixture onto a plate lined with paper towels to drain excess grease.
Step 3: Pre-Bake the Pie Crust
Prepare your pie crust, rolling it out into a pie dish if homemade, or use a store-bought crust.
Pre-bake the crust by placing it in an oven at 350 degrees Fahrenheit (175 degrees Celsius) for 6 minutes.
This step helps prevent a soggy bottom later.
Step 4: Assemble the Quiche
Take the pre-baked pie crust from the oven and evenly spread the bacon, onion, and spinach mixture over the bottom.
Top this with a layer of shredded cheese of your choice.
Before adding it, give the egg mixture another quick stir, then pour it evenly over the bacon and cheese-filled pie crust.
Step 5: Bake and Cool the Quiche
Place the assembled quiche in the oven and bake for about 40 minutes, or until a knife inserted into the center comes out clean, indicating that the eggs have set.
Once baked, remove it from the oven and allow it to cool for about 15 minutes.
This resting time helps the flavors meld and makes slicing cleaner.
Step 6: Serve and Enjoy
After the quiche has cooled slightly, slice and serve it as a delightful and satisfying meal.
Enjoy your homemade quiche with your favorite sides or on its own!