Breakfast Quiche

This recipe, from Mommy's Kitchen, is very versatile. If using both meats are too much for you then feel free to use just one. You can also add ham, spinach, sauteed peppers, regular onions, green onions, mushrooms or change the cheese variety to make a whole new quiche recipe. Just use your imagination and come up with all different varieties. As for what type of cheese to use, Cheddar, Monterey Jack, Swiss, Mozzarella or even Fontina works great. One of my favorite quiche combinations is cubed ham, green onions and Swiss cheese. Also if time is not on your side you can use mini pie shells to make little individual quiches. By using mini pie shells this will cut down on the baking time. This is great if you are in a hurry.

1 – 9 inch unbaked deep dish pie crust

1 ½ - cups shredded cheddar or Monterey jack cheese
1 ½ - cups whole milk, half & half (or a combination of both)
1 – tablespoon flour
4 - eggs (slightly beaten)
4 – bacon slices, cooked & crumbled
3/4 - 1 – cup breakfast sausage cooked & crumbled.

Add shredded cheese to bowl and toss cheese with flour, set aside. Fry bacon and sausage until cooked. Drain off any grease. Crumble the bacon and sausage and set aside. In a large bowl combine the eggs and milk. Add the bacon, sausage and cheese to the egg mix and mix well. Pour into an unbaked crust. Bake at 350 for 1 hour or until set. Insert toothpick or knife to test for doneness.
Mommy’s Kitchen

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