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Breakfast Quiche

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Eggs are, by far, one of my favorite food items. You can do anything with eggs — you can eat them fried, scrambled, poached, hard boiled, soft boiled… the possibilities are only limited to your own imagination. In particular, I love quiche. It’s like a blank canvas. Like pizza, you can throw pretty much anything into a quiche.

I was feeling a hankering for breakfast tonight, and noticed I still had a frozen pie crust and some breakfast sausage kicking around in my freezer. It seemed like the perfect time for quiche. Having recently come back from a trip to Texas, I wanted to mimic some of the delicious breakfast burritos I experienced, so I adding in red onion and potatoes.

Breakfast Quiche

  • Servings: 4 (1 Quiche)
  • Difficulty: easy
  • Print


  • 1 pie crust (I used a frozen spelt pie crust from Whole Foods)
  • 2 breakfast sausage patties
  • 5 small yukon gold potatoes
  • 2 cloves garlic
  • 1/2 red onion
  • 1 tbsp olive oil
  • 4 eggs
  • 1/2 cup milk (I didn’t have cow’s milk, so I used almond milk instead)
  • 2 tbsp flour
  • 1/2 tsp baking powder
  • 2 tsp paprika
  • Salt and pepper to taste



  • First, prep your vegetables. Dice up your red onions, then garlic. Peel your potatoes, then grate them into small bits.
  • Crumble apart your breakfast sausage patties and brown in a pan. Once they look nice and cooked through, drain out the excess grease and set aside.
  • In the same pan, add your oil, and then sauté your red onions on medium heat until they start to wilt, about 2-3 minutes. Add your grated potatoes to your pan and cook until crispy, about 7-8 minutes. Finally, toss in your garlic, 1 tsp of paprika, and salt and pepper, and cook for another minute.
  • Put your meat, onion and potato mixture aside and let it cool for about 10 minutes. In the meantime, preheat your oven to 350*, and then whisk together your eggs in a small bowl with milk, flour, baking powder, and your seasonings.
  • Mix together your meat and egg mixture, then pour into your pie crust. Toss in the oven for 45-50 minutes. When it’s done, let it sit for a couple minutes before cutting in. Enjoy!

I wish I had remembered to take a picture before cutting it up and serving it out, but we were really hungry and dove straight in. In the end I wish I’d put in some cheddar cheese and some extra salt, but it was still pretty tasty, especially with the hot sauce I slathered on top. It wasn’t the same thing as a Texas style breakfast burrito, but it was good!

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Boston-based WordPress core contributor and craft beer fan. I design stuff at @automattic.

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