Growing up, our Christmas tradition always included a morning spent opening presents followed by a big brunch of quiche, fresh fruit and some sort of danish. I loved helping my mom prep for Christmas morning brunch and it was one of the few mornings my entire family would eat breakfast together (we were big on family dinner!) which made it feel extra special. Now that Marc and I are starting a family of our own, I’ve really started to think about family traditions, both from my family and from Marc’s, and I can’t wait to start building these memories with our little guy next year.
With Christmas just a week and a half away, planning for Christmas brunch is at the top of my to-do list. This year I’ll be making the most flavorful quiche full of Farmer John Bacon, oven roasted tomatoes, sautéed onion & mushrooms, farm fresh eggs and creamy gruyere cheese all baked to perfection in a flakey pie crust. And it’s just as delicious as it sounds!
Farmer John Natural Thick- Cut Uncured Bacon really stars in this dish. It adds a really nice salty and smoky flavor to the quiche and when you sauté the mushrooms and onions in the bacon fat it brings out even more of that amazing bacon flavor! Fry up an extra slice or two to crumble on top of the quiche when you take it out of the oven…or if you’re like me, to nibble on while you prepare the rest of the dish!
For the crust I opted for a store bought pie crust but if you’re feeling up to it, go ahead and make your own! This crust recipe is really simple and versatile and would be perfect in this recipe. Try making it a day or two ahead of time so come Christmas morning all you have to do is roll it out and prep the filling.
This Christmas Marc and I will be celebrating the holiday away from both our families so to make it feel special I’ll be making a mini brunch complete with this quiche and fresh tropical fruit to enjoy after we get home from our Christmas morning beach walk.
- - 1 pie crust, store-bought or homemade
- - 6 large eggs
- - 3 egg yolks
- - 4 slices Farmer John Bacon, cut into 1" pieces and fried until golden
- - 1 cup oven roasted tomatoes (recipe below)
- - 1 cup shredded gruyere cheese
- - 1 cup mushroom, sliced
- - 1 cup onion, roughly chopped
- - 1 teaspoon fresh thyme
- - 1 teaspoon salt
- - 1 teaspoon pepper
- - 1 pint cherry tomatoes
- - drizzle of olive oil
- - 1 teaspoon salt
- Heat oven to 365 degrees
- Place the pie crust in a 9" pie dish and gently press the crust down. Prick the bottom of with a fork and pre-bake for about 8 minutes
- In a sauté pan, fry the bacon until golden. Transfer to a plate with a napkin to absorb the extra oil. Use the remaining fat to sauté the onion and mushroom until soft, about 10 minutes on medium heat. Let cool
- Whisk the eggs with salt, pepper and fresh thyme. Add in the bacon, mushrooms, onions and gruyere cheese.
- Pour into pie crust
- Top with oven roasted tomatoes
- Bake for 45-50 minutes or until the center is firm. You may want to place a piece of tin foil over the top so it doesn't over brown.
- Remove from oven, let cool for 5 minutes then serve.
- Heat oven to 300 degrees
- Place tomatoes, cut side up, on a baking sheet. Drizzle with olive oil and salt
- Bake for 2 hours. Let cool.
- I recommend making the tomatoes a day or two ahead of them. Store in the refrigerator in an air tight container until ready to use.
- The quiche can be stored in the refrigerator for 5 days.
This post is sponsored by Farmer John. All opinions are my own. Thank you for supporting the brands that make Sequins at Breakfast possible.