Beckys Breakfast Quiches To Go Food

BREAKFAST QUICHE

Steps:

• On a lightly floured surface, unroll the pastry. Transfer the crust into a pie pan (8-9 inches wide and 2 inch deep). Trim pastry off the edges of the pie pan.
• Cover the pie crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 350 °F for 30 minutes. Remove the pie crust from the oven, let it cool down and remove the rice from the crust.
• Fill crust with mushrooms, bacon and sprinkle with mozzarella.
• Whisk eggs together with heavy cream, pour over filled pie crust.
• Bake at 375 °F for about 30 minutes or until a knife inserted near the center comes out clean.

BREAKFAST QUICHES TO GO

Steps:

• Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
• Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
• Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

BREAKFAST QUICHE

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.

BREAKFAST QUICHES TO GO

Steps:

• Heat oven to 350°F
• Spray 16 (2 3/4x1 1/4-inch) muffin cups with non-stick cooking spray.
• Separate each can of crescent dough into 8 triangles.
• Press 1 triangle on bottom and up side of each muffin cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in onion, spinach, salt and pepper until well mixed.
• Fold in cheese.
• Fill each cup to the top with egg mixture (do not overfill).
• Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
• Remove from pan; serve warm.

BREAKFAST QUICHE

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.

BECKY'S HEALTHIER HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish.
• Heat olive oil in a skillet over medium heat; cook and stir green onions until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham over prepared pie crust and top with green onions.
• Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and garnish with chives.
• Bake in preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from oven and allow quiche to rest until eggs are set, about 30 minutes more.