Breakfast Quiche With Bacon Recipes

Steps:

• Preheat oven to 350 degrees; fit pie crust into a 9-inch pie plate, crimping edges as desired.
• Bake crust 5 minutes.
• Sprinkle bacon and cheese evenly over crust.
• In a small bowl, whisk eggs and half and half together.
• Whisk in salt and pepper.
• Pour over cheese.
• Bake 40 minutes, or until center is set.
• Cut into wedges to serve.
• Garnish with chopped cooked bacon, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 degrees for 5 minutes; remove foil.
• Bake for 5 minutes longer; remove from the oven and let cool.
• Reduce heat to 425 degrees.
• Sprinkle bacon, cheeses and onion over the crust.
• In bowl, beat eggs, cream, salt, sugar and cayenne; pour into crust.
• Bake for 15 minutes.
• Reduce heat to 300 degrees; bake 30 minutes longer or until a knife inserted near the center comes out clean.

Steps:

• Crumble bacon in to the bottom of the pie shell.
• Sprinkle shredded cheese over the bacon.
• Saute green onions in bacon grease and sprinkle over cheese.
• Beat eggs, half& half& milk together, then add remaining ingredients.
• Pour into the pie shell and bake at 350 degrees for 45 minutes.

Steps:

• For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
• For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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.

Steps:

• Preheat oven to 350°.
• In skillet cook the sausage links 4 or 5 minutes, until cooked through.
• Remove sausage; drain the fat.
• Wipe skillet then add bacon.
• Cook until crispy; remove, leaving only 1 tablespoon of fat.
• Sauté onion and pepper in fat for 12 minutes, until softened.
• Crumble the bacon slices and slice the sausage links.
• In pie shell, layer with the cheese, bacon, onion, green pepper and sausage.
• In bowl, whisk together milk, eggs and flour.
• Pour over layered pie.
• Bake for 45-60 minutes until set, then cool for about 1/2 hour.

Steps:

• PREHEAT oven to 350˚F degrees.
• LINE pie crust with cooked potato nuggets. Evenly spread chopped bacon over potato nuggets. Add chopped scallions. Top with shredded cheese; set aside.
• WHISK together cream, eggs, nutmeg and pepper. Pour mixture into pie shell to cover all ingredients, waiting a moment to give liquid a chance to soak down. (There may be a few tablespoons of liquid left over; discard.)
• BAKE for about 55 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, toss cheese with flour. Set aside.
• In a large bowl, combine eggs and milk. Add bacon, sausage and cheese mixture, mixing well. Pour egg mixture into unbaked piecrust.
• Bake until eggs are set and a wooden toothpick inserted into the center of the quiche comes out clean, approximately 1 hour.
• Let cool slightly, serve warm.