My Favorite Easy Holiday Quiche Recipe for Christmas
Makes: 4-6 Servings
Per Serving (For 4 slices): 27g Protein | 336 Cal
There’s nothing better for breakfast during the holiday season than something you can prep in advance and throw in the oven to cook or warm while opening gifts, prepping other foods, or getting yourself or your family ready to leave the house. This quiche—maybe the best one I’ve ever made, guys—is perfect for a quiet snowy morning (or a hectic, sugar-fueled, post-Santa one). It’s cheesy, protein-packed, and pretty healthy (there’s a vegetable in it and everything!). And thanks to its genius hash brown crust (I know), it gives you that crispy, golden, comforting crunch that feels indulgent and perfect for the holidays.
Whether you’re hosting a crowd or looking for something special to mark the day, my Christmas Quiche is one you’ll make over and over again, even long after the Christmas gifts have been packed up and put away.
Why You’ll Love This High-Protein Bacon and Broccoli Quiche Recipe
It’s packed with protein: This is a healthy, filling breakfast that’ll keep you full until lunchtime.
Great for making ahead of time: Whether you’re looking for a meal prep recipe or just want an easy, make-ahead dish for a busy holiday morning, this recipe’s got your back.
Simple ingredients that feel fancy: Just because this quiche is made with relatively simple ingredients (potato, cottage cheese, eggs, turkey bacon, broccoli, cheese, and more), doesn’t mean it’s a simple dish. It’ll taste like a holiday-worthy meal, even though it’s a real crowd-pleaser.
It’s gluten-free: Looking for a dish that’ll work well for those avoiding gluten? Because this recipe uses a hash brown crust, it’s naturally gluten-free.
A Bit About The Hash Brown Crust
Traditionally, quiche is made with a pastry crust, but this quiche gets a special twist with a hash brown crust. Pressing shredded potato into a pie plate gives you a crispy base that pairs perfectly with the rich, cheesy, creamy filling. Naturally gluten-free, packed with flavor (make sure you salt and pepper the crust!), and basically stress free (at least, compared with rolling out pie dough), this fun little crust is going to be your new brunch secret weapon.
High-Protein Twists in This Easy, Make-Ahead Quiche
Quiche, in general, tends to be a good, protein-packed way to start your day, but this version, in particular, was tailored to up the protein, while also adding in extra-delicious bits to create a healthy, balanced, high-protein meal you’ll love. Here are a few of the ways I added extra protein into this recipe:
Blended, creamy cottage cheese gets added to the custard mixture
A combination of both whole eggs and egg whites to add volume and structure without weighing the quiche down.
Turkey bacon adds a salty, savory flavor.
A blend of cheddar, Gouda, and Parmesan cheese adds plenty of richness (perfect for the holidays!).
Each slice of this quiche packs in 27g of protein, so it’ll keep you full well into your busy day.
The Filling
For a holiday breakfast, I wanted something familiar yet fancy for a quiche that’d strike the perfect balance of comforting and special. Here’s what I added:
Leeks
Broccoli florets
Garlic and onion
Gouda, cheddar, and Parm
It’s pretty simple, but feels like just the thing for a celebratory occasion.
Should You Use a Standard Pie Dish or Springform Pan?
Here’s the deal, you can use either a standard pie plate or a springform pan for this recipe—either will work, so you can use what you have (or what you prefer). That being said, there are pros and cons to each, so let’s break it down:
What Happens When You Use A Pie Dish
You get a thinner crust, which means there’s a better chance of it getting super crispy.
Classic, more traditional quiches are made in a pie dish, so you’ll get more of a classic look.
You need to pay closer attention to the dryness and bake time to make sure you’ll get the crunchiest hash brown crust.
What Happens When You Use a Springform Pan
A springform pan will give you a taller, more dramatic-looking quiche (and thicker slices).
The sides of the pan release cleanly, which means you’ll get a gorgeous, picture-perfect slice.
You might notice that you get a more evenly browned crust.
Either way, you’re making a great choice!
How to Make a Crispy Hash Brown Crust for Your Quiche
There’s nothing worse than a soggy, sad hash brown crust. Here’s how to make sure yours won’t let you down:
Don’t skip the preheating process.
If you’re using a pie dish, bake your crust a little bit longer.
Cornstarch will help soak up any extra moisture to prevent the bottom of the quiche from getting soggy.
Bake your quiche in the lower third of your oven.
If you want to ensure extra crispiness, cool any veggies or meats before adding them so they don’t let off steam that’ll cause your crust to get soggy.
Flavor Variation Ideas to Make Your Quiche Your Own
One of my absolute favorite things about making a quiche is that it couldn’t be easier to customize and make your own. Once you get a feel for the hash brown crust and the egg mixture, you can swap in all kinds of other ingredients. Here are some to get you started:
Vegetarian Version
Sautéed red peppers
Fresh spinach
Mushrooms
Roasted sweet potato cubes
Southwest
Diced green chiles
Pepper jack
Sautéed green peppers and onion
A sprinkle of cumin or chili powder
Turkey bacon
Smoked Salmon
Smoked salmon
Fresh dill
Capers
Green onion or pickled red onions
Cream cheese
Meat & Cheese
Turkey bacon (or regular)
Diced cooked ham or sausage
Cheddar, Swiss cheese, or a smoky gouda
Spring Veggie
Zucchini
Asparagus
Caramelized onions
Spinach
Feta cheese
Caprese-Inspired
Cherry tomatoes (halved and patted dry) or sun-dried tomatoes
Leek or onion
Mozzarella and Parm
Top with fresh basil, basil vinaigrette, or basil oil after baking
FAQs
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You can. If you’re going to make your quiche ahead of time, bake it, cool it, pop it in the fridge, and then reheat it in a 350-degree oven for about 10-15 minutes or until warmed through. You can also blind bake your crust, then add the quiche filling, and cover tightly with plastic wrap or aluminum foil before storing in the fridge and then baking in the morning. That being said, you could end up with a soggy crust, so you're gambling a bit with this method.
Then, store leftovers in an airtight container in the fridge and reheat before eating.
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Of course! Spinach, mushrooms, caramelized onions, sautéed bell peppers, asparagus—whatever you love best will work well in this recipe. Cook and cool the veggies before adding them to the custard base.
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You sure can. If you’re going to use regular bacon (or sausage), make sure you drain it well on fresh paper towels to keep any extra grease out of the quiche.
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Cornstarch works really well to keep the crust crispy, but if you don’t have any on-hand (or if you’re sensitive to corn), you can use flour or potato starch instead. It'll still give the end result a crispy, golden crust.
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You can! Your quiche will be a bit richer and slightly higher in fat, but still delicious.
With its crispy potato crust, velvety protein-rich filling, and festive savory flavor, this Christmas Morning Quiche is the kind of recipe people request year after year. It’s nostalgic, cozy, and secretly wholesome. It’s hands-down the perfect start to the most magical morning of the year.
Christmas Quiche
This Christmas quiche is packed with protein and a real crowd-pleaser. Whether you’re hosting a crowd or just looking for an easy breakfast before hitting the road for holiday festivities, it’s sure to be a winner.
Ingredients
- 4 cups shredded hash browns, thawed and squeezed very dry
- ⅓ cup egg whites
- 1 tablespoon cornstarch
- Salt + pepper to taste
- 4 slices turkey bacon, cooked until crisp + chopped
- 1 leek, thinly sliced (white + light green parts)
- 1 cup broccoli, chopped small
- ¼ cup finely diced onion (optional)
- 1–2 cloves garlic, minced
- 4 large eggs
- ½ cup egg whites
- ⅓ cup cottage cheese
- 1 cup cheddar cheese, shredded
- 2 slices Gouda, torn into small pieces
- 1–2 tablespoons Parmesan
- Salt + pepper to taste
Instructions
- Make the turkey bacon: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and place the turkey bacon on top. Place the pan in the preheated oven and bake for about 20 minutes, or until crispy. Set it aside and let it cool, then chop.
- Make the crust: While the bacon is cooking, place your empty pie dish or springform pan in the oven. Add the hash browns, egg whites, cornstarch, salt, and black pepper to a large bowl. Mix to combine. Once the pan is hot, pull the pan out of the oven, spray it lightly with cooking oil spray, and quickly press the crust mixture in, pushing it 1 1/2-2 inches up the sides. You can use a rubber spatula or offset spatula to keep your fingers safe. Place the crust on a lower rack in the oven (lower third) and bake for about 20-25 minutes, or until the edges are golden brown and the crust is starting to crisp. Lower the temperature to 375 degrees F.
- Sauté the veggies: Lightly spray a skillet with cooking spray or add a little olive oil. Heat the skillet over medium heat. Add the leeks, broccoli, onion, and garlic and cook, stirring occasionally, for about 6-8 minutes, or until the veggies are softened and fragrant. Season with salt and pepper. Spread the veggies out a bit and let them cool so they won't steam the crust and make it soggy.
- Make the egg custard base: Add the eggs, egg whites, cottage cheese, and salt and pepper to a large bowl or a blender. Whisk well or blend to combine.
- Assemble the quiche: Transfer the veggies to the pre-baked crust and evenly distribute them. Pour the egg mixture over the top, then sprinkle with turkey bacon. and cheese. Gently tap the pan to settle the quiche.
- Bake the quiche: Place the quiche in the 375-degree oven and bake for about 35-40 minutes, or until the center is just set. Remove the quiche from the oven and let it rest for 10-15 minutes, then slice and serve. Enjoy!
Nutrition Facts
Calories
336Fat
16 gCarbs
21 gProtein
27 g