Blessed Be Breakfast Quiche Food

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.

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.

BLESSED BE BREAKFAST QUICHE

Steps:

• 1. To make the crust: In a medium bowl, whisk together the flour and salt. Add the butter and shortening. Using your fingers or a pastry blender, work the butter and shortening into the flour mixture until crumbly and some pea-size pieces of fat remain. If time permits, chill the flour mixture for 30 minutes.2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing until all the flour is moistened and the pastry just clears the side of the bowl (adding an additional 1 to 2 teaspoons water if needed). Using lightly floured hands, gather the dough into a ball. Shape into a disk, wrap in plastic wrap, and chill for 1 hour. 3. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough out to a 12-inch circle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Transfer the dough to a 9-inch pie pan, easing it into the pan. Trim the overhanging edge of the pastry along the pan's edge. Chill for 30 minutes to 1 hour.4. Meanwhile, preheat the oven to 375°F.5. Prick the bottom of the crust with a fork, line with aluminum foil, and fill to the top with pie weights or dried beans. Bake in the center of the oven until the edges begin to turn golden, about 15 minutes. Remove the weights and foil and bake until the crust is golden, 8 to 10 minutes. Remove from the oven and transfer to a rack to cool.6. To make the filling: In a medium, heavy skillet, cook the bacon pieces over medium heat, turning as needed, until brown but not crisp. Using a slotted spoon, transfer to a paper towel to drain.7. In a medium bowl, whisk together the eggs and half-and-half until blended. Stir in the salt and pepper to taste.8. Place the prepared piecrust on a baking sheet. Sprinkle the bottom of the crust with the bacon and cheese. Pour the egg mixture into the crust. There may be extra custard. Sprinkle the top with the nutmeg. Carefully place the quiche in the oven, and bake until the top is puffed and golden and the eggs are set, about 35 minutes (the time may vary if you are using a purchased piecrust). Transfer to a rack to cool slightly, 5 to 7 minutes. Serve warm or at room temperature.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.