Sunday Morning Quiche Recipes

YUMMY QUICHE

Yummy Quiche image

This quiche is easy and delicious as a main dish or brunch!

Provided by PAMMMY

Categories Breakfast and Brunch Eggs Quiche

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 (4 ounce) can diced green chile peppers, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 17.1 g, Cholesterol 201.1 mg, Fat 44.4 g, Fiber 1.2 g, Protein 22.6 g, SaturatedFat 20.3 g, Sodium 893.9 mg, Sugar 1.5 g

BREAKFAST QUICHE

Breakfast Quiche image

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

GENNY'S SUNDAY MORNING QUICHE

Genny's Sunday Morning Quiche image

This is one i threw together the other morning and it turned out great! I used a no roll pie crust recipe i found here on zaar and had tweeked to my liking but pie crust is just not my thing so you can use what ever pie crust you want! I used a 6 inch buckle pan because i like the way it looked having the crust much higher then the egg, and so i could remove the sides and better display on my cake plate! you eat with your eyes before your mouth! I hope you all enjoy this as much as we did.

Provided by Miss Genevieve

Categories Breakfast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 pie crust
4 eggs
1/2 cup milk
3 -4 slices of lunchmeat ham, cut into squares
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1 (1/2 cup) can sliced mushroom, drained
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon ground mustard
1/2 teaspoon dried dill

Steps:

Press crust into 6 inch buckle pan and up sides.
Press fork around top 1-2 inches of crust.
Poke bottom of crust several times with fork.
Par bake crust at 375 for 8 - 12 minute.
Combine all other ingredients in food processor, turn on untill well blended, should only take like 30 seconds or so.
Pour into crust and bake at 375 for 45-60 minutes untill knife test comes out almost clean.
Let cool in pan for 5 minutes, romove sides and serve.
Enjoy!

Nutrition Facts : Calories 421.5, Fat 28.9, SaturatedFat 9.9, Cholesterol 240.5, Sodium 597.5, Carbohydrate 23.4, Fiber 1.9, Sugar 0.7, Protein 16.5

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Sausage and Sun-Dried Tomato Quiche image

I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.

Provided by Stephanie

Categories Breakfast and Brunch Eggs Quiche

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) frozen pie crust, thawed
½ pound bulk pork sausage
2 shallots, chopped
1 clove clove garlic, minced
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
4 eggs
1 cup whipping cream
1 cup shredded mozzarella cheese

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g

SUNDAY MORNING QUICHE

Sunday Morning Quiche image

Number Of Ingredients 17

Ingredients

CRUST INGREDIENTS:
6 ounces cream cheese
1 cup butter
2 cups flour
(or, use a ready-to-bake pie crust)
FILLING INGREDIENTS:
4 eggs
2 cups whipped cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper flake
1/8 teaspoon nutmeg
chopped cooked bacon, ham, etc.
1 1/2 cups Swiss cheese, grated
1/3 cup green onion tops, chopped
2 tablespoons flour
possible ingredients might be chopped morel or other mushrooms, crab, shrimp, sun dried tomatoes, fresh spinach.

Steps:

Combine crust ingredients, working into a ball. Roll out and place crust in a pie pan. Bake at 400-425°F for 10-15 minutes. If using a Dutch oven, place pie pan on a rack in a 12-inch Dutch oven. Place Dutch in firepan with about 10 briquets under the Dutch and cover with preheated lid using 20-22 briquets, and bake for 10-15 minutes. Cool the lightly precooked crust and brush with melted butter or olive oil. Combine other ingredients for filling and pour into crust. Continue to bake at 300-325°F for approximately 30 minutes or until knife poked into filling comes out clean, using 8-10 under the Dutch oven and 18-20 briquets on the lid. Let stand 15 minutes to cool.Spiced with More Tall Tales - Breakfast

Nutrition Facts : Nutritional Facts Serves

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