Obrien Quiche Food

ORE-IDA SWEET AND SAVORY BACON QUICHE

Steps:

• Heat oven to 375 degrees F.
• Line 9-inch pie plate with pie crust; seal and flute edge.
• Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean.

HASH BROWN QUICHE CUPS

Steps:

• Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

CHEESY O'BRIEN EGG SCRAMBLE

Steps:

• In a large skillet, prepare hash browns according to package directions. sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup., In a large bowl, whisk eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

O'BRIEN QUICHE

Steps:

• Preheat oven to 400 degrees.
• Place frozen potatoes in microwave and cook on High for 30 seconds.
• Spread potatoes evenly in 9-inch glass pie plate that has been sprayed with nonstick cooking spray.
• Sprinkle potatoes with salt and pepper to taste.
• Spread cheese evenly over potatoes.
• Spread broccoli evenly over cheese.
• Beat eggs well with water.
• Pour carefully over broccoli.
• Bake for 30-35 minutes, or until center is set and top is golden brown.
• Serves 4.
• NOTE: This recipe tested at high altitude (over 3,500 feet).
• Your cooking time may be shorter.

SAUSAGE BREAKFAST PIE {EASY QUICHE RECIPE}

Steps:

• Preheat the oven to 375ºF.
• Place the pie dough into a 9-inch pie plate and flute the edges.
• Cook the sausage in a skillet over medium-high heat until browned and crumbled. Drain off any fat.
• Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust.
• Sprinkle the cooked sausage evenly over the cheese.
• Then sprinkle on the remaining cheese.
• In a medium bowl, whisk together the eggs, milk, salt and pepper.
• Pour the egg mixture evenly over the sausage and cheese.
• Bake for 30-35 minutes. A knife inserted in the center of the pie should come out clean.

VEGETARIAN QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 375 degrees.
• Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
• Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• While potato-crust is cooking, work on the veggies.
• Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• Beat the eggs in a bowl with the evaporated milk.
• After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• Spread the cooked onions and peppers evenly in the pie pan.
• Spread the broccoli (and carrots) evenly over the onions and peppers.
• Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
• Sprinkle the rest of cheese over the veggies.
• Carefully pour the milk and egg mixture into the deep dish pie pan.
• Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• Cool for 5 to 10 minutes before serving.