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Home » Breakfast Recipes » Fluffy Egg Crock Pot Breakfast Quiche Recipe

Fluffy Egg Crock Pot Breakfast Quiche Recipe

Published: Nov 17, 2017 · Modified: Dec 18, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Special mornings deserve a special breakfast like this Crock Pot Breakfast Quiche.

Serve this fluffy egg, ham and cheese breakfast quiche at your next family get together.

Breakfast Quiche on a serving platter with a slice cut out.

Thanksgiving or Christmas morning is a perfect day to serve this fluffy and cheesy breakfast quiche recipe.

What I love the most about this Crock Pot Breakfast Quiche recipe is that the eggs turn out fluffy and moist. Each of the ingredients add a perfect layer of flavor.

Using heavy whipping cream instead of milk will make the best eggs in this breakfast quiche recipe.

How To Make a Crock Pot Breakfast Quiche that turns out moist and delicious with eggs cooked perfectly.

I used a homemade pastry crust for this breakfast quiche but you could use two store bought pie crusts.

I found the homemade pastry crust recipe in the current issue of (affiliate link) Better Homes & Garden Slow Cooker magazine.

If you'd like to add some fresh spinach to this Crock Pot Breakfast Quiche recipe you can do that.

I had planned on adding some fresh spinach but my daughter reminded me that she doesn't like spinach with her eggs.

If you don't have a picky eater like I do you could roughly chop some fresh baby spinach leaves and mix it into the quiche filling.

Fluffy eggs in this breakfast quiche recipe

How To Make Crock Pot Breakfast Quiche

You can make an easy homemade pastry dough or use store bought pastry dough for the quiche dough.

Crock Pot Breakfast Quiche recipe

Homemade Breakfast Quiche Dough Ingredients

  • 1 ½ cup all purpose flour
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ cup cold butter
  • ¼ to ½ cup ice water

Breakfast Quiche Dough Directions

  1. Place the flour and salt in a bowl and whisk to combine.
  2. Add the shortening and butter to the bowl and using a pastry cutter work the flour into the shortening and butter until pea size balls form.
  3. Add 1 tablespoon of ice water at a time tossing the flour and water together. Continue adding water until the dough starts to hold together and you can work the dough into a ball.
  4. On a piece of parchment paper that has been greased with olive oil roll the dough out into a 14 x 11 inch rectangle.
  5. Lift the parchment paper up by the corners and place the crust and parchment paper into a 6 or 7 quart crock pot.

Breakfast Quiche Filling Ingredients

  • 7 extra large eggs
  • 1 cup milk or heavy cream
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • ¼ cup diced onion
  • ½ teaspoon minced parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups cubed ham
  • 4 oz white sharp cheddar cheese, shredded
  • 4 oz Swiss cheese, shredded

Breakfast Quiche Directions

  1. In a large bowl whisk the eggs, milk or cream, parsley, salt and pepper.
  2. Stir in the ham, peppers, onions and cheeses. Gently Mix well.
  3. Carefully pour the quiche filling into the crock pot over the crust dough Stop filling before the egg mixture reaches the top edge of the crust. Discard any leftover egg mixture if you have any.
  4. If there is enough dough above the egg filling to turn down to form a crust edge you can do that if you like.
  5. Place the lid on the crock pot and cook on high for 2 ½ hours or until the center of the quiche filling is just set.
  6. Lift the quiche from the crock pot by picking it up by the edges of the parchment paper.
  7. Place the quiche on a serving platter.
  8. Cut into squares to serve.
  9. Makes about 8 servings.

More Breakfast Recipes

  • English Muffin Breakfast Sandwiches
  • Nutella French Toast Casserole
  • Velveeta Breakfast Casserole
  • Breakfast Grilled Cheese Sandwich

Print the Crock Pot Breakfast Quiche recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Crock Pot Breakfast Quiche on a serving platter.

Crock Pot Breakfast Quiche

Arlene Mobley - Flour On My Face
Special mornings deserve a special breakfast like this Crock Pot Breakfast Quiche. A holiday morning is a perfect day to serve this fluffy and cheesy breakfast quiche recipe.
5 from 3 votes
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Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Course Breakfast, Brunch, Main Dish
Cuisine American
Servings 8 Servings
Calories 489 kcal

Ingredients  

Homemade Quiche Dough

  • 1 ½ cup all purpose flour
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ cup cold butter
  • ¼ to ½ cup ice water

Quiche Filling Ingredients

  • 7 extra large eggs
  • 1 cup milk or heavy cream
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • ¼ cup diced onion
  • ½ teaspoon minced parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups cubed ham
  • 4 oz white sharp cheddar cheese shredded
  • 4 oz Swiss cheese shredded
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Instructions 

Directions to make Quiche Crust Dough

  • Place the flour and salt in a bowl and whisk to combine.
  • Add the shortening and butter to the bowl and using a pastry cutter work the flour into the shortening and butter until pea size balls form.
  • Add 1 tablespoon of ice water at a time tossing the flour and water together. Continue adding water until the dough starts to hold together and you can work the dough into a ball.
  • On a piece of parchment paper that has been greased with olive oil roll the dough out into a 14 x 11 inch rectangle.
  • Lift the parchment paper up by the corners and place the crust and parchment paper into a 6 or 7 quart crock pot.

Directions to Make Breakfast Quiche

  • In a large bowl whisk the eggs, milk or cream, parsley, salt and pepper.
  • Stir in the ham, peppers, onions and cheeses. Gently Mix well.
  • Carefully pour the quiche filling into the crock pot over the crust dough Stop filling before the egg mixture reaches the top edge of the crust. Discard any leftover egg mixture if you have any.
  • If there is enough dough above the egg filling to turn down to form a crust edge you can do that if you like.
  • Place the lid on the crock pot and cook on high for 2 ½ hours or until the center of the quiche filling is just set.
  • Lift the quiche from the crock pot by picking it up by the edges of the parchment paper.
  • Place the quiche on a serving platter.
  • Cut into squares to serve.
  • Makes about 8 servings.

Recipe Expert Tips

  • Store bought pie crust can be used in place of the homemade but it will be thinner.
  • Browned and drained breakfast sausage can be used instead of cooked ham.
  • Lining the crock pot with parchment paper allows you to lift the quiche from the slow cooker to cut.

Nutrition

Serving: 1Serving | Calories: 489kcal | Carbohydrates: 21g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 730mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1247IU | Vitamin C: 10mg | Calcium: 263mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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