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Paula Deen Style Loaded Breakfast Quiche

A close-up slice of golden-brown Paula Deen Breakfast Quiche featuring a rich, savory egg filling and crumbled sausage.
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A rich, savory breakfast quiche inspired by Paula Deen’s cooking, featuring bacon, sausage, and Gruyere cheese in a flaky crust.

Ingredients

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  • 1 unbaked 9-inch deep-dish pie crust
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup cooked breakfast sausage, crumbled
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup chopped yellow onion
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of nutmeg

Instructions

  1. Preheat your oven to 375 degrees F. Place the unbaked pie crust on a baking sheet.
  2. Scatter the cooked bacon, sausage, onion, Gruyere cheese, and cheddar cheese evenly over the bottom of the pie crust.
  3. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  4. Slowly pour the egg mixture over the ingredients in the pie crust.
  5. Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  6. If the crust edges brown too quickly, cover them loosely with aluminum foil halfway through baking.
  7. Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the quiche completely, cover it, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.
  • You can substitute the Gruyere cheese with Swiss cheese for a similar flavor profile.
  • Use a store-bought pie crust to save preparation time.

Nutrition

Find it online: https://cookerycourier.com/paula-deen-breakfast-quiche-recipe/