Payne’s Pantry: Breakfast Quiche for many

Published 10:09 am Wednesday, May 9, 2018

By Anne Payne

A perfect and hearty breakfast for a large family or numerous guests might just be this breakfast quiche, served with cheese and herb biscuits, or any type of biscuits.  The best biscuits I ever bought are from the local Schwann food representative’s food truck.  I made this quiche the other day for my Golden K Kiwanis Club group.  They said they really liked it, so there you are.


Equipment needed:

9″X12″ pan

Vegetable cooking spray

Sharp knife


Large mixing bowl

Large fork

Large spoon

Measuring cup

Skillet or microwave bacon pan

Paper towels



10 large or jumbo eggs

4 cups grated cheddar cheese

1 cup milk

7 strips lean bacon, broken-up

(I use Zummo’s when I can.)

7 slices white bread (crusts off)


Preheat oven to 350 degrees.

Spray pan with vegetable spray.

Set aside.  Cook 7 strips of lean bacon in skillet or microwave bacon pan.  Remove bacon from pan when cool to drain on paper towels to reduce grease.

Beat eggs in large mixing bowl with large fork. Add cup of milk from measuring cup.  Beat a little more.  Add grated cheese and cooked bacon, broken into small pieces.  Then, add white bread without crust, with bread broken into small pieces.

With large spoon, stir all ingredients until well combined in large mixing bowl.  Pour into 9″X12″ pan.  Bake at 350 degrees for at least 50 minutes.

Quiche will rise, then deflate shortly after oven removal while cooling.  When out of oven and cooled 5 or more minutes, cut quiche in pieces with sharp knife, according to number being served, moving to serving platter with spatula.

Serve with biscuits, butter, jelly, pepper, and salt as condiments.

(My dad always used catsup on his eggs.  My husband was totally grossed out by the “red stuff” on my dad’s eggs, but Daddy made me love it!)  Enjoy.