Breakfast Quiches To Go Recipes

BREAKFAST QUICHE

Steps:

• Preheat oven to 425F.
• Spread sausage evenly in bottom of prepared pie shell.
• Sprinkle cheese, potatoes and onion over sausage.
• Pour eggs over all.
• Bake for 5 minutes, reduce heat to 375F and bake 45-55 minutes, until lightly browned and well set.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

EASY QUICHE RECIPE

Steps:

• Preheat oven to 375°F.
• Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
• In a large bowl, whisk together eggs, milk, salt and pepper.
• Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
• Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

BREAKFAST QUICHES TO GO

Steps:

• Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
• Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
• Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

SOUTH BEACH BREAKFAST QUICHE TO GO

Steps:

• Microwave the spinach for 2½ minutes on high(or you can use steamer). Drain the excess liquid. Coat a 12-cup muffin pan with cooking spray. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350℉ (180℃) F for 20 minutes, or until a knife inserted in the center comes out clean. Lightly cool on a wire rack, serve warm.

BREAKFAST QUICHE

Steps:

• On a lightly floured surface, unroll the pastry. Transfer the crust into a pie pan (8-9 inches wide and 2 inch deep). Trim pastry off the edges of the pie pan.
• Cover the pie crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 350 °F for 30 minutes. Remove the pie crust from the oven, let it cool down and remove the rice from the crust.
• Fill crust with mushrooms, bacon and sprinkle with mozzarella.
• Whisk eggs together with heavy cream, pour over filled pie crust.
• Bake at 375 °F for about 30 minutes or until a knife inserted near the center comes out clean.

BREAKFAST QUICHES TO GO

Steps:

• Heat oven to 350°F
• Spray 16 (2 3/4x1 1/4-inch) muffin cups with non-stick cooking spray.
• Separate each can of crescent dough into 8 triangles.
• Press 1 triangle on bottom and up side of each muffin cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in onion, spinach, salt and pepper until well mixed.
• Fold in cheese.
• Fill each cup to the top with egg mixture (do not overfill).
• Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
• Remove from pan; serve warm.