Make-Ahead Quiche: 14 Holiday Brunch Pies You Bake Today and Serve Christmas Morning

A make-ahead quiche is the secret to a calm Christmas morning: you bake it the day before, slide it into the fridge, and warm it while everyone opens presents. Quiche is simply a pastry crust filled with eggs, cream and cheese, which is why it holds so well and reheats better than scrambled eggs or pancakes ever could. One pie feeds six to eight people, it can sit happily on a buffet table, and it tastes just as good warm or at room temperature. Below are 14 holiday brunch quiches, from a tall bacon and Gruyere pie and classic Lorraine to spinach, broccoli cheddar, a crispy hash brown crust, mini muffin-tin bites and a sheet pan quiche for a crowd, plus our best tips for freezing and reheating. Each card has a simple shopping list and easy steps..

Deep-Dish Bacon and Gruyere Make-Ahead Quiche

This tall, golden pie is the make-ahead quiche to put in the middle of the Christmas table. A deep tart pan holds twice the filling of a regular pie plate, so every slice shows thick, creamy layers of custard, smoky bacon and nutty Gruyere. Blind baking the crust first is the step you should never skip: it keeps the bottom crisp even after a night in the fridge. Bake it the day before, cool it completely, cover it and chill. In the morning, warm it at 325°F for about 25 minutes and you will look like you were up at dawn. Quiche began in the Lorraine region of France, and the history of quiche shows it has been a celebration dish for centuries..

You will need: 1 deep-dish pie crust (homemade or store-bought), 10 slices thick-cut bacon cooked and chopped, 2 cups shredded Gruyere, 4 green onions sliced, 7 large eggs, 2 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper, pinch of nutmeg

How to make it: 1. Heat the oven to 375°F. Fit the crust into a 9 inch deep tart or springform pan, line with foil and weights and blind bake 20 minutes. Remove the weights and bake 8 minutes more. 2. Scatter the bacon, cheese and green onions in the crust. 3. Whisk the eggs, half-and-half, salt, pepper and nutmeg and pour over the filling. 4. Lower the heat to 350°F and bake 55 to 65 minutes until the center is just set. Cool, cover and refrigerate up to 3 days; reheat at 325°F before serving.

Classic Quiche Lorraine Done a Day Early

The original is still the one most people ask for. A true Lorraine is beautifully simple: crisp bacon, eggs and cream, with cheese added in most modern versions. The custard should be silky and just barely set, so pull it from the oven when the center still has a slight wobble; it firms up as it cools. Made a day ahead, the flavors actually get better, and the cold pie slices much more neatly than a hot one. Serve wedges with a simple green salad and a bowl of fruit for an easy holiday brunch that feels very French.

You will need: 1 unbaked 9 inch pie crust, 8 oz bacon diced and cooked, 1 small onion finely chopped and softened, 1 1/2 cups shredded Swiss or Gruyere, 4 eggs, 1 1/2 cups heavy cream, 1/2 tsp salt, pinch of nutmeg

How to make it: 1. Blind bake the crust at 400°F for 15 minutes with weights, then 5 minutes without. 2. Spread the bacon, onion and cheese in the crust. 3. Whisk the eggs, cream, salt and nutmeg and pour in. 4. Bake at 350°F for 35 to 40 minutes until just set. Cool, cover and chill overnight.

Spinach and Swiss Quiche, Ready Days Ahead

Spinach and Swiss is the vegetarian quiche that even meat lovers reach for twice. The trick is getting the spinach really dry: squeeze thawed frozen spinach in a clean towel until no more water comes out, or the custard will turn watery overnight. Swiss cheese melts smoothly and has a mild, nutty taste that lets the greens shine, while a little garlic and onion add depth. This make-ahead quiche keeps well for three days in the fridge, so you can bake it on Christmas Eve and still have leftovers for the twenty-sixth.

You will need: 1 unbaked 9 inch pie crust, 10 oz frozen chopped spinach thawed and squeezed dry, 1 1/2 cups shredded Swiss cheese, 1/2 onion diced, 1 garlic clove minced, 1 tbsp butter, 4 eggs, 1 1/2 cups milk or half-and-half, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Blind bake the crust at 400°F for 15 minutes. Lower the oven to 350°F. 2. Cook the onion and garlic in butter until soft, then stir in the spinach. 3. Spread the spinach mixture and cheese in the crust. Whisk the eggs, milk, salt and pepper and pour over. 4. Bake 40 to 45 minutes until set. Cool completely before covering and chilling.

Hash Brown Crust Ham and Cheddar Quiche

No pastry? No problem. Shredded potatoes pressed into a pie dish and baked until golden make a crunchy, gluten-free crust that tastes like the best part of a diner breakfast. Diced ham and sharp cheddar make it a Christmas morning classic, especially if you have leftover holiday ham to use up. Squeeze the potatoes dry and brush them with melted butter so they crisp instead of steam. To make it ahead, bake the whole pie, chill it, and reheat uncovered so the crust gets crisp again.

You will need: 4 cups frozen shredded hash browns thawed and squeezed dry, 4 tbsp melted butter, 1 1/2 cups diced ham, 1 1/2 cups shredded sharp cheddar, 3 green onions, 5 eggs, 1 cup milk, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Heat the oven to 425°F. Toss the potatoes with the butter and press into a greased 9 inch pie dish. 2. Bake the potato crust 25 minutes until golden at the edges. Lower the heat to 350°F. 3. Fill with ham, cheese and green onions. Whisk the eggs, milk, salt and pepper and pour over. 4. Bake 35 to 40 minutes until set. Cool, chill, and reheat uncovered at 350°F for 20 minutes.

Broccoli Cheddar Quiche Kids Love

Broccoli cheddar is the quiche version of everyone’s favorite soup, and it is a smart way to get something green on the brunch table. Chop the florets small and steam them for just two minutes, so they stay bright and tender instead of mushy. A spoon of Dijon mustard in the custard makes the cheddar taste even sharper. Kids like it, grandparents like it, and it reheats in a low oven without drying out, which makes it one of the most reliable make-ahead quiche recipes for a busy holiday morning.

You will need: 1 unbaked 9 inch pie crust, 2 cups small broccoli florets lightly steamed, 1 1/2 cups shredded sharp cheddar, 4 eggs, 1 1/2 cups half-and-half, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Blind bake the crust at 400°F for 15 minutes, then lower to 350°F. 2. Layer the broccoli and cheddar in the crust. 3. Whisk the eggs, half-and-half, mustard, salt and pepper and pour over. 4. Bake 40 to 45 minutes. Cool, then refrigerate up to 3 days.

Crustless Sausage Make-Ahead Quiche

When you want all the flavor with half the work, skip the pastry. This crustless sausage pie bakes right in a buttered dish, puffs up like a souffle and settles into tender, sliceable wedges. Brown the breakfast sausage well, drain it, and add peppers and green onions for color. A little flour in the eggs helps it hold together without a crust. It is naturally lower in carbs, and the leftovers make great grab-and-go breakfasts all week. Reheat single slices in the microwave for about a minute.

You will need: 1 lb breakfast sausage browned and drained, 1 red bell pepper diced, 4 green onions sliced, 1 1/2 cups shredded cheddar, 8 eggs, 1 cup milk, 1/4 cup flour, 1/2 tsp salt, 1/4 tsp pepper, butter for the dish

How to make it: 1. Heat the oven to 350°F and butter a 9 or 10 inch deep pie dish. 2. Spread the sausage, pepper, green onions and cheese in the dish. 3. Whisk the eggs, milk, flour, salt and pepper until smooth and pour over. 4. Bake 40 to 45 minutes until puffed and set in the center. Cool 10 minutes before slicing, or cool fully and chill.

Mushroom, Leek and Gruyere Brunch Pie

This one tastes like a cozy French bistro. Leeks cooked slowly in butter turn sweet and silky, and mushrooms browned until their liquid is gone add a deep, savory flavor. Clean leeks carefully, because sand hides between the layers: slice them first, then swish them in a bowl of cold water and lift them out. Gruyere ties everything together. This make-ahead quiche is an elegant choice for a holiday brunch with grown-ups, and it pairs perfectly with a crisp apple salad.

You will need: 1 unbaked 9 inch pie crust, 2 leeks white and light green parts sliced, 8 oz mushrooms sliced, 2 tbsp butter, 1 tsp fresh thyme, 1 1/2 cups shredded Gruyere, 4 eggs, 1 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Blind bake the crust at 400°F for 15 minutes. Lower to 350°F. 2. Cook the leeks in butter 10 minutes until soft, add the mushrooms and thyme and cook until browned and dry. 3. Fill the crust with the vegetables and cheese. Whisk the eggs, half-and-half, salt and pepper and pour over. 4. Bake 40 to 45 minutes until set. Cool and chill.

Tomato, Basil and Mozzarella Caprese Pie

Bright red tomato slices on top make this quiche look like a holiday wreath, and the flavors are pure caprese. Use firm Roma tomatoes and lay the slices on paper towels with a pinch of salt for 15 minutes, so they release their water before baking. Fresh mozzarella melts into soft, creamy pockets, and a handful of torn basil goes in right before serving. This make-ahead quiche is lighter than the bacon versions and makes a lovely contrast on a buffet full of heavier dishes.

You will need: 1 unbaked 9 inch pie crust, 3 Roma tomatoes sliced and salted, 8 oz fresh mozzarella torn, 1/2 cup grated Parmesan, 4 eggs, 1 1/4 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper, fresh basil leaves

How to make it: 1. Blind bake the crust at 400°F for 15 minutes. Lower the heat to 350°F. 2. Scatter the mozzarella and Parmesan in the crust. Whisk the eggs, half-and-half, salt and pepper and pour over. 3. Pat the tomatoes dry and arrange them on top. 4. Bake 40 to 45 minutes. Top with basil just before serving.

Bacon, Potato and Leek Country Pie

Hearty enough to call breakfast and lunch, this quiche is packed with tender potato cubes, smoky bacon and sweet leeks. Parboil the potatoes first, so they are soft all the way through when the custard sets. It is the perfect make-ahead quiche for a houseful of hungry relatives, because one slice really fills you up. You can also use leftover roasted potatoes from a holiday dinner. Serve it with a dollop of sour cream and some chives for a cozy, country-style plate.

You will need: 1 unbaked 9 inch pie crust, 2 medium potatoes diced and parboiled, 6 slices bacon cooked and crumbled, 1 leek sliced and softened in butter, 1 1/2 cups shredded white cheddar, 5 eggs, 1 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Blind bake the crust at 400°F for 15 minutes, then lower to 350°F. 2. Layer the potatoes, bacon, leek and cheese in the crust. 3. Whisk the eggs, half-and-half, salt and pepper and pour over. 4. Bake 45 to 50 minutes until set. Cool and chill until needed.

Roasted Red Pepper and Spinach Egg Pie

Red and green make this one look festive without any extra effort. Jarred roasted red peppers are a great shortcut: drain and pat them dry, then slice into strips. Baby spinach wilted in a hot pan adds color and a little earthiness, and a mix of feta and mozzarella gives both tang and stretch. It is a good choice if some guests skip meat, and it holds its shape well when sliced cold. Bake it a day or two ahead and serve it warm or at room temperature.

You will need: 1 unbaked 9 inch pie crust, 1 cup roasted red pepper strips patted dry, 3 cups baby spinach wilted and squeezed, 3/4 cup crumbled feta, 3/4 cup shredded mozzarella, 4 eggs, 1 1/2 cups milk, 1/2 tsp oregano, 1/4 tsp salt, 1/4 tsp pepper

How to make it: 1. Blind bake the crust at 400°F for 15 minutes. Lower the heat to 350°F. 2. Arrange the spinach, peppers and cheeses in the crust. 3. Whisk the eggs, milk, oregano, salt and pepper and pour over. 4. Bake 40 to 45 minutes until set. Cool and refrigerate.

Leek, Asparagus and Goat Cheese Tart

Asparagus spears arranged like the spokes of a wheel turn a simple pie into a centerpiece. Creamy goat cheese melts into the custard and gives a gentle tang that pairs beautifully with sweet leeks. Blanch the asparagus for one minute so it stays bright green after baking. This is a showy option for a New Year’s Day brunch or an elegant Christmas morning, and as a make-ahead quiche it is easy: bake, cool, chill and warm gently at 325°F.

You will need: 1 unbaked 9 inch pie crust, 12 thin asparagus spears blanched, 1 leek sliced and softened in butter, 4 oz goat cheese crumbled, 1/2 cup grated Parmesan, 4 eggs, 1 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp lemon zest

How to make it: 1. Blind bake the crust at 400°F for 15 minutes. Lower to 350°F. 2. Spread the leek and goat cheese in the crust and sprinkle with Parmesan. 3. Whisk the eggs, half-and-half, salt, pepper and lemon zest and pour over. Arrange the asparagus on top in a wheel. 4. Bake 40 to 45 minutes. Cool and chill until serving.

Mini Muffin-Tin Make-Ahead Quiche Bites

Little quiches are perfect for a brunch buffet because guests can grab one, or three, without a knife or fork. Cut rounds from rolled pie dough, press them into a muffin tin, and fill them with any mix you like: bacon and cheddar, spinach and feta, or sun-dried tomato and herbs. They freeze beautifully, so you can bake a few dozen weeks before the holidays. Reheat frozen bites on a sheet pan at 350°F for 12 to 15 minutes, and they taste freshly baked.

You will need: 2 rolled pie crusts, 6 eggs, 1 cup half-and-half, 1/2 tsp salt, 1/4 tsp pepper, 1 1/2 cups total fillings (cooked bacon, chopped spinach, sun-dried tomatoes, shredded cheese, herbs)

How to make it: 1. Heat the oven to 375°F and grease a 12 cup muffin tin. 2. Cut 4 inch rounds from the dough and press into the cups. 3. Divide the fillings among the cups. Whisk the eggs, half-and-half, salt and pepper and fill each cup almost to the top. 4. Bake 20 to 25 minutes until puffed and set. Cool on a rack, then refrigerate or freeze.

Sheet Pan Make-Ahead Quiche for a Crowd

When the whole family is coming, one round pie will not do. A sheet pan quiche feeds 15 to 20 people and bakes in under 40 minutes. Roll the pastry into a large rectangle, fit it into a rimmed baking sheet and fill it with sausage, spinach, roasted red pepper and lots of cheese. Because the layer is thinner, it sets evenly and cuts into tidy squares, perfect for a buffet. Make it the day before, chill, then reheat the whole pan covered with foil at 325°F for 20 to 25 minutes.

You will need: 2 refrigerated pie crusts or 1 lb homemade pastry, 1 lb cooked crumbled sausage, 3 cups baby spinach wilted, 1 cup roasted red peppers chopped, 3 cups shredded cheese blend, 14 eggs, 3 cups milk, 1 tsp salt, 1/2 tsp pepper

How to make it: 1. Heat the oven to 375°F. Roll the dough to fit a rimmed half sheet pan and press in, crimping the edges. 2. Bake the crust 12 minutes. Scatter the sausage, spinach, peppers and cheese over it. 3. Whisk the eggs, milk, salt and pepper and pour over carefully. 4. Bake 30 to 35 minutes until set. Cool, cut into squares, and refrigerate up to 2 days.

How to Freeze and Reheat Any Make-Ahead Quiche

Almost every quiche on this list can be made weeks ahead. Bake it completely, cool it to room temperature, then wrap it tightly in plastic wrap and foil, or freeze slices separately on a tray before bagging them. Baked quiche keeps about two months in the freezer and three to four days in the fridge. Thaw it overnight in the refrigerator, then reheat at 325°F to 350°F until the center is hot, about 20 to 30 minutes for a whole pie. Cover the edges with foil if the crust browns too fast. For more ideas for the big morning, see these Christmas brunch recipes.

You will need: Plastic wrap, heavy-duty foil, freezer bags, a permanent marker for dates, a baking sheet

How to make it: 1. Cool the baked quiche completely, at least 2 hours. 2. Wrap the whole pie, or individual slices, in plastic wrap and then foil. Label with the date. 3. Freeze up to 2 months. Thaw overnight in the refrigerator. 4. Reheat uncovered at 325°F to 350°F until hot in the center, 20 to 30 minutes for a whole quiche or 10 to 15 for slices.