Best Breakfast Quiches To Go Recipes

BREAKFAST QUICHE

Breakfast Quiche image

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

BREAKFAST QUICHES TO GO

Breakfast Quiches to Go image

Source: Pillsbury Bake-Off Contest "All the great flavors of quiche are combined in a hand-held crescent cup."

Provided by Mom2Rose

Categories Breakfast

Time 1h10m

Yield 16 quiches, 16 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) cans pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 (8 ounce) package cream cheese, softened
3 eggs
1 small onion, chopped (1/4 cup)
1 (9 ounce) box frozen spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

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.

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