Rock N River Breakfast Quiche Recipes
BREAKFAST QUICHE
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
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
ROCK 'N' RIVER BREAKFAST QUICHE
When the weather's fine, be sure to opt for breakfast (served for inn guests only) on the outdoor patio overlooking the trout ponds. A hot 'n' hearty entree like this tasty quiche will leave you fortified for fishing!
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Brown, drain and crumble sausage. Layer sausage then cheeses in unbaked pie shell. Combine remaining ingredients and pour over sausage and cheese. Bake at 350 degrees F for 30 minutes. Let stand 5 minutes before cutting and serving.
Nutrition Facts : Calories 484.3 calories, Carbohydrate 16.5 g, Cholesterol 161.2 mg, Fat 37 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 15.6 g, Sodium 698.4 mg, Sugar 2.4 g
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