Southwest Breakfast Quiche Recipes

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 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.

Steps:

• Preheat Oven to 375.
• Set pie crust out to thaw.
• Dice onions, red pepper and sausage and saute until onions are soft in olive oil. Season to taste with salt and pepper.
• Wisk together eggs and heavy whipping cream.
• Place sausage, onion and peppers in pie crust.
• Spread cheese over sausage, onion and peppers.
• Pour egg mixture over everything.
• Sprinkle Cayenne pepper over quiche to taste.
• Bake in 375 degree oven for 30-45 minutes until lightly browned on the top without burning the crust.

Steps:

• Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Spray a cookie sheet with sides with the vegetable oil. Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag) on the pan and spray the potatoes with oil. Sprinkle potatoes with taco seasoning. Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes. Potatoes will be browned and crisp. Transfer potatoes to the prepared casserole.
• To the potatoes in the casserole add chopped bacon, red pepper and cilantro. Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg. Using a large fork, stir everything well to combine ingredients. Bake at 350 degrees for 40 minutes till puffed and set in the center.

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• In a saucepan cook onion and garlic in hot oil till tender but not brown.
• Stir in chili powder, cumin, and salt.
• Cook for 1 minutes more.
• Cool.
• Stir in beans, cooked rice, cheese, milk, and eggs.
• Spray a 10-inch pie place or quiche dish with nonstick coating.
• Spoon mixture into pie place and bake, uncovered, at 350 degrees for 30 minutes or till center is set.
• Let stand 10 minutes.
• If desired, sprinkle with green pepper and serve with salsa.

Steps:

• In a large skillet, cook the sausage, jalapeno and onion over medium heat until meat is no longer pink; drain. Stir in chilies., Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Sprinkle 1/2 cup cheese over crust; top with sausage mixture., In a large bowl, whisk the eggs, cream, salt and pepper. Pour over sausage mixture. Sprinkle with red and green peppers and 1/2 cup cheese., Bake at 350° for 25-30 minutes or until eggs are set and a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before cutting. Serve with toppings of your choice. Freeze option: Before adding reserved cheese and toppings, securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Top with cheese and toppings as directed.

Steps:

• Preheat oven to 350°.
• Mix cheeses together and sprinkle evenly over pie shell.
• Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
• Bake 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or at room temperature.

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream and paprika until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Steps:

• In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.