Best Breakfast Cheese Pie Recipes

SPINACH, BACON & CHEESE BREAKFAST PIE (QUICHE)

Steps:

• 1. Preheat Oven To 425 Degrees F.
• 2. Spread 1 Tablespoon Softened Butter Onto Unbaked Pie Crust
• 3. Sprinkle (Part) Of the Bacon Crumbles & (Part) Cheese's onto crust. Press firmly.
• 4. Beat Eggs with rest of ingredients . Pour Into Crust.
• 5. Bake 15 Min. Then Turn Down Oven to 325 Degrees F. & Bake 40 More Minutes.
• 6. Let stand 10 Minutes To Allow The Pie To 'Set' Before Serving.

COTTAGE CHEESE PIE (BREAKFAST PIE)

Steps:

• Put cottage cheese, cornstarch, eggs, 1 cup sugar, and milk into a blender or food processor and mix until smooth.
• Pour into unbaked pie shell. Sprinkle mixture of 2 Tablespoons sugar and 1/2 teaspoon cinnamon over top.
• Bake 1 hour at 350 degrees F or until knife inserted comes out clean.

COTTAGE CHEESE BREAKFAST PIE

Steps:

• Beat cottage cheese, egg yolk, sugar and salt until well blended. Add egg custard mix, lemon extract, vanilla, butter and milk mix well. Beat egg whites until soft peaks form. Fold into custard mixture. Pour into pastry shell. Bake at 325 for 80 minutes or until knife inserted near center comes out clean. Cool on wire rack for 30 minutes, then chill in refrigerator.

WISCONSIN BREAKFAST CHEESE PIE

Steps:

• 1. In a large mixing bowl, combine all the filling ingredients and blend well. Set aside.
• 2. Preheat oven to 300-degrees. In a large bowl combine the flour, sugar, baking powder, and salt; mix well. Add the melted butter, eggs, milk and vanilla and mix lightly but thoroughly by hand.
• 3. Spoon half of the batter into 2 greased 9-inch pie pans. Top with filling, spreading out with a spoon, but don't mix in.
• 4. Drop remaining batter on top of the filling by small spoonfuls, spreading out gently to cover filling as thoroughly as possible. (It will all come together during baking.)
• 5. Bake for 1 1/2 hours. Cut into wedges and serve with fresh fruit sauce and bacon.
• 6. I have served this with stewed rhubarb, applesauce and a strawberry/raspberry sauce. It depends on the season and what I have on hand.

BREAKFAST CHEESE PIE

Steps:

• In a small mixing bowl, stir together the first 2 tablespoons softened margarine or butter and the garlic powder; spread onto one side of each bread slice. Cut 5 slices of the bread in half crosswise. Arrange remaining whole slices of bread, margarine side up, on the bottom of a 9-inch pie plate, trimming as needed to cover the bottom. Arrange half-slices around the sides of the plate. Bake, uncovered, in a 400° oven about 8 minutes or till the edges are crispy. Sprinkle with 1/2 cup of the shredded cheese; return to oven and bake about 1 minute more or till cheese is melted. (At this point, you can cover and chill crust overnight.)
• Meanwhile, in a medium saucepan stir together 1 1/4 cups milk and flour; stir in softened cream cheese, peper, and the first 1/8 teaspoon salt. Cook and stir till thickened and bubbly; cook and stir for 1 minute more. Stir in 1 tablespoon snipped herbs; set aside. (You can cover and chill the sauce overnight.)
• In a medium mixing bowl beat together eggs, the remaining 2 tablespoons milk, and the second 1/8 teaspoon salt.
• In a large skillet melt remaining 2 tablespoons margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat till eggs are cooked throughout but are still glossy and moist. Fold in half of the cream cheese sauce and Canadian-style bacon. Spoon egg mixture into crust; sprinkle with remaining shredded cheese.
• Bake in a 350° oven for 10 to 15 minutes or till heated through.
• Meanwhile, stir sour cream into remaining cheese sauce. If necessary, stir in a little milk to thin. Heat through; do not boil.
• Sprinkle pie with tomato and herbes, if desired. Cut into wedges to serve. Spoon sauce atop.
• Make-ahead heating directions: Bake the chilled crust as directed above. Heat the chilled sauce before adding sour cream; do not boil.
• Nutrition facts per serving: 455 cal., 30 g total fat (9 g sat fat), 331 mg chol., 722 mg sodium, 25 g carbo., 0 g fiber, 21 g pro. Daily Values: 39% vit A, 10% vit C, 25% calcium, and 15% iron.