Breakfast Quiche
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min. + standing
YIELD: 6 servings.
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.
Ingredients
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1-1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup cold butter
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3 to 5 tablespoons ice water
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FILLING:
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12 bacon strips, cooked and crumbled
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1/2 cup shredded pepper jack or Monterey Jack cheese
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1/2 cup shredded sharp cheddar cheese
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1/3 cup finely chopped onion
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4 large eggs
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2 cups heavy whipping cream
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3/4 teaspoon salt
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1/4 teaspoon sugar
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1/8 teaspoon cayenne pepper
Directions
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1.
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.
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2.
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°.
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3.
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.
Nutrition Facts
1 piece: 709 calories, 60g fat (35g saturated fat), 290mg cholesterol, 980mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 19g protein.
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