Quiche gets all the credit as the ultimate breakfast pie — and for good reason. I love a custardy, cheesy egg bake in a flaky crust. What's not to enjoy? But it's time for quiche to share the spotlight with the breakfast galette.
How to Make Breakfast Galette
With the breakfast galette, you still get plenty of cheese, which is good for the soul, but jammy eggs take the lead. That delicious crust is still there to soak up those perfectly cooked yolks, and you don't have to worry about the dreaded dough-to-pie plate transition. Simply load the dough with toppings and fold the edges. Plus, a galette sounds fancier. I always dig a faux fancy vibe, especially when it comes brunch.
In this version, I spooned ricotta on the crust as the base and topped it with smoked white cheddar and spinach sauteed in butter and garlic. I admit that I'm not great at following recipes. For me, part of the fun is getting creative, and that's what I love about galettes. This is just a guide. If you prefer prosciutto over bacon, swap them. Want to add caramelized onions? Do it.
For the pie crust, I'm partial to the Cook's Illustrated version with vodka. Not only is this pie crust perfectly flaky with great flavor but it's also easier to work with than any other recipe I've tried. When water and flour combine, gluten begins to form, and too much gluten can leave you with a tough crust. However, vodka is about 60 percent water, so you can add more moisture without creating more gluten. The extra moisture makes the dough simple to roll. Anything that makes crust rolling easier sounds like a winner.
With this being a savory dish, I added a tablespoon of dried thyme to the mix and can confirm it was a good decision. Of course, many bakers seem to hold deeply personal relationships with their favorite pie crust recipes, so if you have your own standby, feel free to use that. Or if you're short on time, a frozen pie crust will work just fine. Make sure you get the type that comes in a roll as opposed to a pie plate.
Bonus: This recipe makes enough for two pie crusts, so you can freeze one for a future savory galette or pot pie.
Perfect Pairing for Breakfast Galette
With the smoky flavors from the bacon and white cheddar, replacing vodka with bourbon in your bloody mary is a good call. I also love the idea of pairing this with a coffee stout. To me, it's like enjoying an iced coffee with breakfast but in beer form. Nothing wrong with that.
I hope this breakfast galette makes your morning a little brighter. With that flaky crust and jammy eggs, it's the perfect way to start the day.
Need More Brunch Options?
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Herbed Pie Crust
- 12 tablespoons cold butter diced
- ½ cup cold vegetable shortening cut into a few pieces
- 2 ½ cups all-purpose flour divided
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon dried thyme
- ¼ cup ice-cold water
- ¼ cup ice-cold vodka
- 4 ounces chopped bacon
- 1 tablespoon salted butter
- 2 garlic cloves grated or minced
- 4 cups fresh spinach
- ⅓ cup ricotta
- ⅔ cup grated smoked white cheddar
- 3-4 large eggs divided
- 1 tablespoon water
- Grated Parmesan for garnish
- 1 tablespoon chopped fresh chives for garnish
Herbed Pie Crust
- To prepare the crust, place the butter and shortening in the freezer while you prepare other ingredients. Combine 1 ½ cups flour, salt, sugar and thyme in a food processor. Pulse a couple times to mix.
- Add the butter and shortening and pulse until the flour is coated, and clumps form throughout the dough.
- Scrape the side of the bowl and add the other cup of flour. Pulse a few times to incorporate.
- Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold in the liquids until the dough cohesively sticks together. Form the dough into two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store in the fridge for at least an hour. After the hour, store one pie crust in a freezer bag and store in the freezer for a future savory pastry.
- Heat the oven to 400 degrees. Starting with a cold pan, cook chopped bacon over medium heat. Some bacon bits will cook faster than others. Move to a paper towel-lined plate as the bacon bits finish cooking.
- Once all the bacon is ready, pour the drippings in an air-tight jar and save in the refrigerator for future use. Return the pan to the heat and melt a tablespoon of butter. Add the garlic and cook for 30 seconds. Stir in the spinach to coat in buttery-garlicy goodness and cook until wilted.
- Once the spinach wilts, place spinach in a colander and remove as much moisture as you can with paper towels. The spinach will still be plenty flavorful, but removing the moisture will keep the galette from turning into a watery mess.
- Roll out pie crust on a lightly floured surface until it's about 10 inches in diameter. As you roll, lift a few times to make sure it doesn't stick. Move to a parchment paper-lined baking sheet.
- Spread the ricotta over the dough, leaving a couple inches on the edge. Add half the smoked white cheddar, then the spinach and top with the remaining smoked white cheddar. In the center, make a well for the eggs, but don't add the eggs yet.
- Mix one egg and 1 tablespoon water. Brush the egg wash on the folded dough with a pastry brush.
- Place in the oven for 25 minutes. Remove from the oven and carefully crack the remaining two to three eggs into the well. Return to the oven and cook until egg yolks reach desired consistency. Check on the eggs every five minutes, and if the yolk starts to get close, check every couple minutes. If the pie edges start to brown too much, cover with foil until the eggs finish cooking.
- Remove from oven and cut into slices. Enjoy!
- Pie crust adapted from Cook's Illustrated.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.