Real Recipes From Real Home Cooks ®

yummy shake and bake breakfast quiche

(3 ratings)
Recipe by
Andy Anderson !
Wichita, KS

As quiches go, the recipe is pretty straightforward; however, this particular quiche is designed to be prepared the evening before and cooked fresh in the morning. The feta cheese gives the dish a new dimension, and the cayenne pepper helps to keep you cozy warm on a cold Winter's day. Actually, all you really need is a good-sized jar capable of holding all the ingredients. So you ready… Let’s get into the kitchen.

(3 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For yummy shake and bake breakfast quiche

  • 4 lg
  • 2 c
    half & half
  • 1/2 tsp
    salt, kosher variety
  • 1 dash
    sugar, granulated variety
  • 1 pinch
    cayenne pepper, or to taste
  • 1/2 c
    pepper jack cheese, shredded
  • 1/2 c
    extra sharp cheddar cheese, shredded
  • 1/4 c
    feta cheese, crumbled
  • 1/2 c
    yellow onion, small chop.
  • 8 slice
    thick slab bacon strips

How To Make yummy shake and bake breakfast quiche

  • 1
  • 2
    Gather all your ingredients.
  • 3
    Chef’s Note: The jar should be big enough to hold all the ingredients, and leave enough room to allow for shaking. I’m using a glass pickle jar that I ran through the dishwasher.
  • 4
    Add the eggs, half & half, salt, sugar, and cayenne pepper to the jar.
  • 5
    Whisk the ingredients together, and then reserve.
  • 6
    Set a rack to the middle position, and preheat the oven to 350f (175c).
  • 7
    Place the bacon on an elevated rack inside a rimmed baking sheet.
  • 8
    Place in the oven, and bake until beginning to crisp, about 10 to 15 minutes.
  • 9
    Chef’s Note: You could also pan fry the bacon, but that’s up to you.
  • 10
    Allow the bacon to completely drain on paper towels.
  • 11
    Cut or crumble the bacon into small pieces.
  • 12
    Take about a tablespoon of the bacon grease and put it into a small sauté pan.
  • 13
    Add the onions, and sauté until softened, but not browned.
  • 14
    Chef’s Note: Remove from the heat and allow to cool.
  • 15
    Add the cheeses, onion, and bacon to the jar, give it a shake and then place into the refrigerator, overnight.
  • 16
    In the morning, place a rack in the middle position, and preheat the oven to 370f (185c).
  • 17
    Remove the quiche mixture from the refrigerator, and give it several good shakes.
  • 18
    Pour into a well-oiled baking dish.
  • 19
    Place into the oven and bake until the eggs are set, about 35 to 40 minutes.
  • 20
    Remove from the oven, and cut into six pie-shaped wedges.
  • 21
  • 22
    Serve while still nice and hot with some fruit, or perhaps a nice buttermilk biscuit. Enjoy.
  • 23
    Keep the faith, and keep cooking.