This quiche recipe was originally handed down to me by my mom. When I was in high school, she helped with the prom day after breakfast and adapted the recipe they used into this one. This must be where I get my inability to exactly follow a recipe without adding some embellishments 😉
We make this quiche for Christmas morning every year. It's a perfect “make ahead” breakfast. I simply get up early and take it from the fridge and set it on the counter while I do my Christmas Morning “stuff”. Then, I preheat the oven so that I can pop it in when everyone is awake. It takes a little over an hour to bake which generally means it's ready just as our Christmas morning present opening concludes.
It's amazing reheated the next day too! I usually bake it to reheat it because we just love the crispy edges. However, it warms up great in the microwave too.
For this simple recipe you'll need:
10 Slices Bread, cubed
3 lbs ham, diced (or 1 package bacon, crumbled)
2 lbs Sharp Cheddar Cheese, grated
1 1/2 cans cream of mushroom soup
4 cups milk
1/2 tsp dried mustard
1 TBS Sherry
1 tsp Worchestershire sauce
Dash Cayenne Pepper
Optional additions: Spinach, Broccoli, Mushrooms. Pre cook the vegetables if you decide to add them and mix them in at the end.
I split this up and bake it in two 10×10 pans that are my festive christmas baking pans. You can cook this in a 10×13 pan or multiple pans. Keep in mind that different pans can alter the baking time.
Grease your pan liberally.
If you are cooking this right away, preheat your oven to 325 degrees.
In a large bowl, whisk the 9 eggs until combined. Then stir in the cream of mushroom soup, Sherry, Worchestershire, Dried Mustard and whisk until combined well.
Pour in the 4 cups of milk and stir until combined.
We layer this breakfast casserole very similarly to a lasagna. Keep in mind that once the egg is added, the ingredients tend to shift and move around. Which means there's no need for perfection here.
Begin layering with the bread. Put about 1/3 of the bread in the pan and top it with the meat and then about 1/4 of the cheese. Repeat until you've used all the ingredients–finishing with the last 1/4 of cheese.
Pour the egg mixture over the entire casserole. If some of the bread floats, push it down with a spatula and let it soak up the egg-milk mixture.
Cover your pan with foil and bake it in your preheated oven for approximately 90 minutes. For the first hour, keep it covered with foil. Uncover for the last 30 minutes of baking.
Once the Quiche is done, it will be nicely browned around the edges and bubbling in the middle. The middle won't be completely set. When you bump the pan, there won't be any sloshing. Just slight movement.
Remove the Quiche from the oven and let it set for 30 minutes before serving.