Go Back
+ servings

English Quiche

Hearty stick-to-the-ribs breakfast quiche based on a “full English.” Easy and no-fuss.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast, Brunch, lunch
Cuisine: American
Keyword: quiche
Servings: 4 -6
Calories: 782kcal


  • 1 ready-made pie crust
  • 3 eggs
  • 1 cup half-and-half
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • pinch of thyme
  • 1 1/2 cups extra-sharp shredded cheddar cheese
  • 5 slices cooked bacon chopped
  • 4 brown-and-serve sausages thawed and cut into 1/4-inch slices (optional)
  • 1 to mato sliced
  • 2 tbsp panko breadcrumbs optional


  • Preheat oven to 375 degrees F.
  • Press pie crust into a 9-inch quiche pan, cutting off excess.
  • Either prick the bottom of the crust with a fork or line it with parchment or aluminum foil and cover the bottom of the foil with pie weights (I use dry beans for this).
  • Bake the crust for 20 minutes; if using pie weights, remove them and the foil and bake for 5 more minutes.
  • Reduce oven temperature to 325 degrees F.
  • In a large bowl, beat the eggs. Add the milk and half-and-half and whisk together
  • Add the salt, pepper, thyme, bacon, oinion powder, sausage and cheese. Stir well to combine.
  • Pour into the partially baked shell.
  • Bake for about 20 minutes, or until the outer part of the custard begins to set.
  • Place the tomato slices around the outer rim of the custard. Place about a teaspoon of the panko crumbs on top of each tomato.
  • Return to oven and bake for an additional 10-15 minutes, or until center is set.


Serving: 1serving | Calories: 782kcal | Carbohydrates: 32g | Protein: 32g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 249mg | Sodium: 1873mg | Potassium: 505mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1123IU | Vitamin C: 5mg | Calcium: 447mg | Iron: 3mg