Good days start with avocados. It’s no coincidence avocado plays a starring role in the world’s most beloved breakfast foods. There are a million and one mouth-watering recipes for avocado toast, avocado smoothies, avocado omelets, and even avocado breakfast burgers. But of all the avocado a.m. favorites, avocado quiche is perhaps the most likely to elicit “QUICHE, THAT’S GOOD!” from your brunch crew.
Avocados and quiche go together like, well, avocados and quiche! Whether you’re experimenting in the kitchen on a lazy Sunday or baking for family and friends, there’s an avocado quiche recipe fit for the occasion.
Maybe you’re a fully-fledged vegetarian or simply trying to incorporate more plant-based foods into your diet. Any way you slice it, vegetarian avocado quiche is a filling sans-meat treat. You and your fellow brunch bunch will be satisfied all the way to lunch thanks to the protein found in eggs and avocado’s ample fiber content (3g — 11% of your daily recommended value of fiber per serving) and nearly 20 vitamins and minerals to help you to get up and running at full speed come sunrise.
Directions: Prep your piecrust according to package instructions. Peel and thinly slice the avocado, covering the entire surface of the piecrust. In a separate bowl, combine eggs, milk or cream, cheddar cheese, chopped chives, and mushrooms. Give your mixture a hit of salt and pepper (and chile if you’re so inclined) and combine. Once mixed, pour into your pie shell and pop into a 375 F preheated oven for about 45 minutes. Once the crust is golden around the edges and a toothpick inserted in the middle comes out clean, your quiche is ready. Let it rest for 10 minutes and serve with a crisp, green salad.
If you’re looking to reduce your gluten or carb intake, then a crustless quiche is for you. This recipe tastes great with a side of sautéed asparagus or a beet salad. No crust, no fuss, just tasty avocado-eggy goodness!
Directions: Crack eggs into a large bowl and add milk to give your quiche a little lift. Add bacon to the mix for some textural variety. Season with salt (not too much because of the bacon) and pepper. Pour into an ovenproof pie plate and place in a 275 F preheated oven for about 20-30 minutes (or until the egg mixture begins to set but is still moist). Remove from the oven and arrange thin slices of avocado on top in an elegant fan shape. You can also stud the top of the quiche with some tomato cherry halves (cut-side up) and return to the oven on broil to let the avocado and tomatoes brûlée for about 10 minutes, until the edges start crisping. Remove from oven and let stand for about 10 minutes before cutting into wedges.
Mini quiches are all the rage, from adorable avocado and pepper jack quiche bites to avocado rosemary egg canapes. One cool aspect of avocados: Their sturdy skin serves as a convenient baking dish! With this recipe, you can dig right in or spoon onto crunchy toasted farm bread slices.
Directions: Carefully slice avocados in half, lengthwise, around the pit. Twist the halves apart. Scoop some of the avocado out, as you’ll need a larger cavity, but leave a layer of insulating avocado intact. Set aside and prepare your quiche mixture. Thinly slice a leek crosswise; make sure to get a bit of the leaves as well as the bulb. Splash olive oil into a small skillet and caramelize leeks over high heat, taking care not to burn them. Set aside. In a small bowl, beat eggs and a splash of milk. Stir in leeks and add freshly ground pepper. Place avocado halves on a baking tray and fill the cavities with the quiche mixture, being careful not to overfill. To compensate for a layer of avocado that you can’t salt extensively, crumble feta on top of the mixture before placing the baking tray into a 350 F preheated oven for about 20 minutes, keeping an eye on the egg mixture to ensure eggs are set. Remove and sprinkle with a pinch of oregano.
Find more creative brunch recipes in our avocado recipe archives.
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