Paula Deen Breakfast Quiche Recipe

This Paula Deen Breakfast Quiche is rich, silky, and packed with layered savoury flavour — from golden sautéed mushrooms to smoky bacon and melty mozzarella, all suspended in a creamy egg custard inside a flaky, buttery crust. It’s the kind of recipe that works for Easter brunch, lazy Sundays, or make-ahead weekday breakfasts. Balanced, reliable, and indulgent — without being fussy.

Paula Deen Breakfast Quiche Ingredients

• 1 pie crust (homemade or high-quality store-bought – blind baking is key here)
• 1 cup mushrooms, sautéed until golden and dry (any kind works, but cremini or baby bellas add depth)
• 1 cup cooked bacon, chopped (crispy, not chewy – cooked in advance)
• 1 cup mozzarella cheese, shredded (low moisture gives better texture and avoids a watery center)
• 3 large eggs
• 1 cup heavy cream (don’t swap for milk unless you’re okay with a softer, less luxe texture)
• 1 tsp kosher salt (taste and adjust — especially if bacon is salty)
• ½ tsp black pepper, freshly cracked

How To Make Paula Deen Breakfast Quiche

1. Preheat and prep: Preheat your oven to 350°F. Roll out your pie crust on a floured surface, then transfer it to a 9-inch pie dish. Trim edges neatly. Chill it in the fridge for 10 minutes if it’s been sitting out.
2. Blind bake the crust: Line the crust with parchment and fill with pie weights (or dried beans). Bake for 30 minutes. Remove parchment and weights, then let it cool for 5–10 minutes. This step prevents a soggy bottom.
3. Sauté the mushrooms: While the crust bakes, sauté mushrooms in a dry pan (or with a touch of oil) over medium-high heat until browned and most moisture has evaporated. Season lightly with salt and pepper.
4. Layer the fillings: Add the mushrooms, chopped cooked bacon, and mozzarella to the baked crust in even layers.
5. Make the custard: Whisk together eggs, heavy cream, salt, and pepper in a mixing bowl until smooth and slightly frothy. This airiness helps the quiche puff slightly as it bakes.
6. Assemble and bake: Pour the egg mixture over the fillings. Gently tap the pie dish on the counter to release any air bubbles.
7. Final bake: Raise the oven temperature to 375°F. Bake for 30–35 minutes, or until the center is just set and a knife inserted an inch from the center comes out clean. The top should be lightly golden.
8. Rest before serving: Let the quiche rest for at least 15 minutes before slicing. It firms up as it cools.

Recipe Tips

• Get a crisp crust: Always blind bake your crust. It prevents sogginess and gives the custard time to set without soaking through.
• Avoid watery fillings: Sauté mushrooms until golden and dry. If adding other vegetables (like spinach), cook and drain them thoroughly.
• Don’t overbake: Overbaking can cause a rubbery texture or cracks. Remove the quiche as soon as the center is just set.
• Use low-moisture cheese: Mozzarella is great, but avoid fresh mozzarella in water — it will make the filling soupy.

What To Serve With Paula Deen Breakfast Quiche

This creamy quiche pairs well with:

• Fresh arugula or baby greens salad — with lemon vinaigrette for contrast
• Fresh fruit salad — citrus and berries brighten the plate
• Buttermilk biscuits or toast — for that Southern touch

How To Store Paula Deen Breakfast Quiche

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual slices gently.
• Freeze: Let the quiche cool completely. Wrap slices or the whole quiche tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Paula Deen Breakfast Quiche Nutrition Facts

(Estimated per serving — 1/8th of quiche)

• Calories: ~380
• Fat: 30–32g
• Carbs: 15–17g
• Protein: 11–13g
• Sodium: ~700mg
• Cholesterol: ~150mg

FAQs

Try More Recipes:

• Paula Deen Hash Brown Quiche Recipe
• Paula Deen Quiche Lorraine Recipe
• Paula Deen Spinach and Bacon Quiche Recipe