The Old Barn Inn Breakfastbrunch Quiche Recipes

Steps:

• Fry sausage and crumble into small pieces. Drain and pat dry.
• Line a 9 x 13 inch oblong pan with both packages of crescent rolls, pressing ends together to form a crust.
• Beat eggs with salt, pepper, and garlic powder. Mix in cheese and milk and pour over crust. Top with crumbled sausage.
• Bake in a 350 degree oven for 35-45 minutes. Top should be slightly golden and firm to the touch.

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the yolk and 4tbsp cold water, pulse until the dough comes together (add a little more water if needed). Turn onto a floured work surface and knead gently. Roll out to roughly 1/2 cm (1/4 in) thick.
• Line a 25cm (10in) loose-bottomed tart tin evenly with the pastry, leaving an overhang. Prick the base all over with a fork, then transfer the tin to a baking tray and chill for 10 minutes.
• Take the pastry case out of the fridge and line it with nonstick baking paper, then fill with baking beans and blind bake for 15 minutes. Remove the beans and the paper, then return to the oven for a further 8-10 minutes, or until golden in colour. When the pastry is cool to the touch, trim the edges with a knife.
• Meanwhile, heat 1tbsp of oil in a nonstick frying pan and fry the bacon for 2-3 minutes each side, or until golden, then remove and set aside. Add the remaining oil to the pan and cook the whole mushrooms for 3 minutes, until softened. Set aside.
• Spread the ketchup over the base of the quiche, then top with the tomato halves, cut side up, the mushrooms, and the bacon.
• Beat the eggs together with the double cream and then season with salt and pepper. Pour the mixture into the case and bake for 25-30 minutes until the egg is set and the top is golden in places.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 degrees for 5 minutes; remove foil.
• Bake for 5 minutes longer; remove from the oven and let cool.
• Reduce heat to 425 degrees.
• Sprinkle bacon, cheeses and onion over the crust.
• In bowl, beat eggs, cream, salt, sugar and cayenne; pour into crust.
• Bake for 15 minutes.
• Reduce heat to 300 degrees; bake 30 minutes longer or until a knife inserted near the center comes out clean.

Steps:

• Beat eggs well.
• Add sour cream and beat together.
• Add your toppings. Spinach and feta, or ham and cheese, or mushrooms and onions. Add any topping you want. (cook bacon or sausage first)
• Add cheese and mix. Bake in cake pan, quiche pan, or square glass pan.
• Bake in 350 degree oven for 40 minutes. Shorten time if you like runny eggs.

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.