There’s no denying an after-Christmas slump. Even for those of us who love the season, the energy after December 25th often feels scattered. I wish the festive spirit would hang around longer, and I’ll admit it’s a personal mission to stretch that feeling as far as I can. Still, the lights come down, the days grow colder and darker, and the fresh excitement fades. If you live somewhere warm year-round, consider yourself blessed.
I used to think leaving the decorations up would prolong the magic, but it doesn’t really work that way. Packing everything away is a bit chaotic, yet once the boxes are in the garage I enjoy the cleaner, more open rooms. It’s surprising how much larger a home can feel when holiday items are put away. I genuinely have enough decor that removing it leaves several empty corners—spaces that feel like a fresh start.
Those newly emptied corners tend to reawaken my energy, and that renewed motivation spills into the kitchen. Over the holidays I don’t stress about indulging—good food should be enjoyed—but January feels like the moment to reset: wholesome meals with the occasional treat. A breakfast quiche is an ideal bridge between indulgence and cleaner eating.
One of the reasons I love quiche is its flexibility. You can tailor fillings and seasoning to your tastes and use what’s on hand. My go-to combination is bacon, mushrooms, and Gruyère. Eggs provide a wholesome base, while bacon and Gruyère add savory depth, and mushrooms bring substance and earthiness. This quiche is filling, flavorful, and makes a satisfying breakfast, brunch, or light dinner—and it comes together in under an hour.
Wishing you a happy and safe New Year! I’m excited for the months ahead—new recipes, gardening projects, and the holidays to follow. If you try this quiche, let me know how it turns out. And if you have a traditional New Year’s dish you always make, tell me about it—sauerkraut, anyone?
Watch how to make this breakfast quiche
Tell me in the comments if you plan to make this quiche for the New Year, or share what you traditionally prepare for the first day of the year.
Breakfast Quiche with Bacon, Mushrooms & Gruyere
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- ¼ cup grated Parmesan cheese
- 6 tbsp unsalted butter
- 3-5 tbsp cold water
For the filling
- 2 tbsp unsalted butter (or bacon grease)
- ½ medium onion diced
- 8 oz cremini mushrooms sliced
- 3 slices bacon fried and sliced
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 1 cup shredded Gruyère cheese
- 2 tsp Dijon mustard
- 1 tsp kosher salt separated
- 1 tsp freshly ground black pepper separated
Instructions
For the crust
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Combine the flour, salt, and sugar in the bowl of a food processor. Pulse twice to combine.
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Add the grated Parmesan and butter. Pulse until the butter pieces are the size of peas, about five 3-second pulses.
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With the processor running, slowly add 3 tablespoons of cold water. When a dough forms and holds when you make a fist, it’s ready. Add another tablespoon if needed.
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Transfer the dough to plastic wrap, shape into a disk without overworking, and chill for at least 30 minutes.
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Roll the chilled dough on a floured surface into a roughly 12-inch circle. Fit it into a 9-inch tart pan or 10-inch pie dish, trim excess, and freeze the shell for 20 minutes to firm up.
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Line the chilled shell with parchment and pie weights (or dry beans). Bake at 375°F until the bottom sets, about 15 minutes. Remove the parchment and weights and bake 5–7 minutes more until crisp and golden. Remove from oven and set aside.
For the filling
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Melt the butter or bacon grease in a large (12-inch) skillet.
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Add the diced onion and sauté until translucent, about 5 minutes.
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Add the sliced mushrooms, ½ tsp salt, and ½ tsp pepper. Sauté until the mushrooms are cooked down, about 8 minutes. Set aside to cool.
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In a large bowl, whisk the eggs, milk, and heavy cream until combined and eggs are broken up. Add ½ tsp salt, ½ tsp pepper, and Dijon mustard; whisk to combine.
To assemble
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In the prepared shell, evenly distribute the bacon, shredded Gruyère, and the cooled onion-mushroom mixture.
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Pour the egg mixture over the filling, sprinkle with grated Parmesan, and bake until puffed and golden, about 25 minutes.
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Cool for 10 minutes before removing from the tart pan. Slice and enjoy.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!