Christmas Quiche

An easy and delicious modern take on a Christmas tradition. Make it ahead and put it in the oven as presents are being unwrapped for a wonderful Christmas morning breakfast.


  • 1 prepared frozen pie crust

  • ½ pound Greenridge Farm Danish Bacon or Hunters Bacon

  • 4 medium eggs

  • 1 cup whole milk

  • ½ cup heavy cream

  • ¼ cup fresh spinach, chopped

  • 1 small shallot, chopped (about ¼ cup)

  • 1 cup (4 slices) Greenridge Farm Sharp or Mild Cheddar cheese (chopped)

  • ½ teaspoon black pepper

  • ½ teaspoon salt

  • ⅛ teaspoon ground nutmeg


  • Pre-bake crust according to the package.

  • Preheat the oven to 350 degrees. Slice bacon and arrange on an oven safe wire cooling rack, place rack on top of a parchment lined cookie sheet. Bake bacon for about 30 minutes, until fat is rendered and slightly crispy.

  • Meanwhile in a medium bowl whisk together eggs, seasonings, milk and cream. Once combined, whisk vigorously to incorporate air, creating a fluffier quiche.

  • When bacon is cooked and cooled, chop into ¼ -½ inch pieces. Arrange cheddar, bacon, spinach and shallots in the baked crust.

  • Pour egg batter into the pie crust, gently stir with a fork.

  • Place quiche on a cookie sheet and bake for 30-40 minutes at 350 degrees. When done the middle should be slightly jiggly.

  • Let the quiche cool for 10 minutes, then slice and serve.

Tips for making ahead:

  • You can make this quiche ahead and store in the refrigerator for up to 4 days. Let it cool completely then store in plastic wrap or an airtight container (keep the quiche in the original baking pan).

  • When ready to bake, preheat the oven to 350 degrees and bake straight from the fridge until warmed through.

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