Breakfast Quiche
A breakfast quiche is a savory egg-and-cream custard baked into a golden crust, and this one turns that classic into a proper morning feast. It layers a tender puff pastry base with sauteed mushrooms, green onions, grated mozzarella, and smoky pan-fried tofu, all set in a fluffy egg filling. You bake it in a single form for about 30 minutes, then slice and serve it warm or cold. It is a make-ahead breakfast that feels a little celebratory without asking much of you.
For me, cooking is a wonderful way to express creativity and to bring joy and satisfaction to everyday life. Every time I choose to venture into the kitchen, I seek to encourage a balance between taste and health. For this breakfast quiche, I was drawn to the perfect combination between the tender puff pastry crust and the creamy filling, enriched with mushrooms and green onions, with a hint of smoked tofu.
What goes into this breakfast quiche
Every element here earns its place. Here is what each one brings and how to treat it:
- Puff pastry: one thawed sheet forms the crust. It stays flaky underneath and crisps at the edges, so there is no need to make dough from scratch.
- Button mushrooms: sliced and lightly sauteed first, which drives off excess moisture so the filling does not turn watery. If you want a deeper result, my notes on how to cook mushrooms walk through it.
- Green onions: chopped, for a gentle bite that keeps the quiche from tasting flat.
- Smoked tofu: half a cup, turned into a quick smoky “tofu bacon” that carries the savory backbone of the dish.
- Mozzarella: one cup grated, melting into the custard and pulling everything together.
- Eggs and liquid cream: three eggs whisked with a cup of cream, salt, and pepper make the fluffy, tender set.
How to make the smoky tofu “bacon”
This little step is what gives the quiche its character. Slice the smoked tofu into small pieces, then fry them in olive oil over medium heat for 2 to 3 minutes, stirring. Drizzle with lemon juice, sprinkle with ground cumin, and keep cooking until the pieces brown, about another 3 minutes. Stir in the honey right at the end, then take the tofu off the heat and let it cool in a bowl before it goes into the quiche.
The cumin and lemon do the heavy lifting on the smoky, tangy flavor, while the touch of honey helps the edges caramelize. If tofu is new territory for you, my guide on how to make tofu taste good covers the same principles you are using here.
Tips for a quiche that sets perfectly
- Press the pastry up the sides. Line your baking form with parchment, lay the puff pastry in, and bring it up to cover the walls so the filling stays contained.
- Whisk the custard until uniform. Beat the eggs, cream, salt, and pepper together well so the set is even and smooth.
- Distribute, then mix inside. Scatter the mushrooms, green onions, mozzarella, and tofu over the base, pour the egg mixture over, and give it a gentle stir inside the form so everything is evenly spread.
- Bake to a solid center. Give it about 30 minutes, and check that the middle is set rather than jiggly before you pull it out.
- Let it rest. A few minutes out of the oven helps the slices hold their shape when you cut them.
Make it dairy-free or fully plant-based
As written, this quiche is vegetarian, since it leans on eggs, cream, mozzarella, and a little honey. If you want to drop the dairy, swap the cream for a plant-based cooking cream and use a melty vegan cheese in place of the mozzarella. My notes on how to replace dairy in your diet and this stretchy vegan mozzarella are good starting points.
For a version that skips the eggs entirely, it is easier to reach for a recipe built around that from the start, like my simple vegan crustless quiche or a vegan quiche Lorraine. Those are designed to set without eggs, so you get a reliable slice.
Serving, storing, and making it ahead
Serve the quiche warm or cold, with a handful of fresh chopped herbs scattered over the top. It is one of those dishes that works for a quiet weekday breakfast and just as well for a slower weekend brunch. A simple green salad or some fresh fruit rounds it out nicely.
It also keeps beautifully, which makes it a smart candidate for the week ahead. Cool any leftovers, cover them, and keep them in the fridge, then enjoy cold or gently reheated. If batch cooking your mornings is your thing, you will find more ideas in my breakfast meal prep recipes. And if this one wins you over, there is a whole world of quiche to explore, from bite-sized mini quiches to a spread of vegetable quiche recipes.
If you try this breakfast quiche, I would love to know how your tofu bacon turned out. Leave a star rating and a comment below to tell me what you tucked into your slice.
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Breakfast Quiche
Ingredients
- 1 sheet puff pastry thawed
- 1 cup button mushrooms sliced
- ¼ cup green onions chopped
- 1 cup mozzarella grated
- 3 eggs large
- 1 cup liquid cream
- 1 teaspoon salt
- ½ teaspoon black pepper ground
For the smoked tofu “bacon bits”:
- ½ cup smoked tofu
- ½ tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon of honey
- ½ teaspoon ground cumin
Instructions
- Lightly saute the sliced mushrooms in a pan, with some olive oil. Set aside.
- Prepare the "tofu bacon" by slicing the tofu into small pieces.
- Heat a pan on medium heat and add the olive oil.
- Add the tofu slices and fry for 2-3 minutes, stirring. Drizzle with lemon juice, sprinkle with ground cumin and continue cooking until the tofu slices are browned, for another 3 minutes. Add the honey and mix. Remove the tofu from the heat and transfer it to a bowl to cool.
Prepare the quiche:
- In a bowl, add eggs, liquid cream, salt and pepper. Mix until you get a uniform composition.
- Put the puff pastry in the baking form covered with some parchment paper. Bring it up to cover the walls as well.
- Add in the mushrooms, green onions, mozzarella and "tofu bacon". Pour over the egg mixture and mix inside with a spatula.
- Put the quiche in the oven for 30 minutes or until the middle becomes solid.
- Serve either warm or cold, with fresh chopped herbs on top/
Frequently Asked Questions
It is vegetarian. The filling uses eggs, liquid cream, and grated mozzarella, plus a teaspoon of honey in the tofu bacon, so it is not vegan and not suitable for anyone avoiding honey. For a plant-based option, start from a recipe built without eggs instead.
No. In this recipe the thawed puff pastry sheet goes straight into the parchment-lined form, the filling is added on top, and everything bakes together for about 30 minutes. Pressing the pastry up the walls of the form keeps the custard contained while it sets.
Use smoked tofu, sliced into small pieces and pan-fried into a quick „tofu bacon.” The smoking gives it depth, and frying it with olive oil, lemon juice, cumin, and a little honey builds a savory, slightly caramelized bite that anchors the quiche.
Bake it for around 30 minutes and check the center: it should be set and solid rather than jiggly or wet. If the middle still wobbles, give it a few more minutes, then let it rest briefly before slicing so the pieces hold together.
Yes. The quiche is meant to be served warm or cold, which makes it a good make-ahead breakfast. Cool leftovers, cover them, and refrigerate, then enjoy chilled or gently reheated over the next few days.
Mushrooms release a lot of water as they cook. Lightly sautéing the sliced button mushrooms first drives off that moisture so it does not leak into the custard and leave you with a soggy, loose filling.
