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.
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.
n the casserole add chopped bacon, red pepper and cilantro. Stir
Preheat oven to 350 degrees.
In a medium bowl, toss cheese with flour. Set aside.
In a large bowl, combine eggs and milk. Add bacon, sausage and cheese mixture, mixing well. Pour egg mixture into unbaked piecrust.
Bake until eggs are set and a wooden toothpick inserted into the center of the quiche comes out clean, approximately 1 hour.
Let cool slightly, serve warm.
br>Wipe skillet then add bacon.
Cook until crispy; remove
Options:
Ham instead of bacon.
Broccoli instead of spinach. Or egg, bacon and cheese for breakfast quiche.
Fry or microwave bacon crisp.
Brown sausage and onion.
Cube bread into large cubes in 9 x 13-inch pan.
Sprinkle sausage and onion over bread.
Beat eggs and add 2 cups milk.
Beat and pour over bread.
Sprinkle cheese on top.
Dilute soup with 1/2 cup milk.
Pour over quiche.
Crumble bacon and sprinkle on top.
Bake at 300\u00b0 for 45 minutes, covered, and 15 minutes, uncovered.
rying pan and fry the bacon for 2-3 minutes each
Bake pie shell for 10 minutes.
Toss cheese with flour.
Add onion and parsley; sprinkle on the base of pie shell.
Beat eggs with half and half; pour over cheese mixture.
Bake at 375\u00b0 for 35 minutes.
Arrange sausage links and crumbled bacon on top.
Bake an additional 10 minutes.
Serves 8.
Crumble 10 pieces bacon.
Set aside.
Saute onion and green pepper in butter.
Alternate a layer of the cheese, bacon, onion and pepper mixture, and mushrooms on each pastry shell.
In a small bowl blend together lightly beaten eggs, milk, flour, salt, Worcestershire sauce and basil.
Pour half the mixture over each pie.
Bake at 375\u00b0 for 35-40 minutes.
It is done when knife comes out clean.
Spray 8 x 8-inch pan with Pam.
Layer green chiles, tomato, shredded cheese and fried bacon in pan.
Beat eggs, milk, Bisquick and salt together and pour over layered mixture.
Bake 40 to 45 minutes at 375\u00b0 until golden brown.
Line pie pan with pastry; set aside.
Brown bacon slices; drain, dice and cool.
Combine eggs, cheese and onion salt in medium mixing bowl.
Stir in diced bacon.
Add cream or evaporated milk; blend well.
Pour egg mixture into pie shell; bake in a 375\u00b0 oven for 30 to 35 minutes.
Serve hot in wedges.
Serves 6.
Line pie pan with pie crust.
Set aside.
Brown bacon, drain and dice.
Cool.
Combine eggs, cheese and onion salt in medium bowl.
Stir in bacon.
Add cream or milk and blend well.
Pour egg mixture into pie shell. Bake in preheated oven at 375\u00b0 for 30 to 35 minutes until center is clean.
Thaw pie shell.
Bake at 425\u00b0 until light brown.
Cool, reduce temperature to 350\u00b0.
Sprinkle cheese, bacon and onion into
pie shell.
Beat eggs, milk and salt until well blended. Pour
over cheese,
bacon
and
onion mixture.
Bake 30 to 35 minutes,
until knife
comes
out clean.
Let stand 5 minutes before cutting.
Layer each:
ham, Swiss cheese and bacon in pie crust.
Blend eggs and whipping cream in blender.
Pour on top of layers.
Dot with butter.
Bake 45 to 55 minutes at 325\u00b0.
(Also great for dinner with a salad and bread!)
Sprinkle
bacon,
cheese
and onion in a greased 9-inch pie pan.
Blend remaining ingredients in blender on high for 1 minute. Pour into pie pan.
Bake at 350\u00b0 for 55 minutes.
Let stand 5 minutes before cutting.
In large bowl, beat together eggs and cream cheese until blended (will be slightly lumpy).
Stir in bacon, onions and shredded cheese.
Put in refrigerator until ready to use.
In a 10-inch pie plate, layer the crescent rolls so the entire plate is covered.
Pour in egg mixture.
Bake at 375\u00b0 until set to desired consistency.
Will serve 6 to 8, depending on how large you slice it!
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450\u00b0 for 5 minutes; remove foil.
Bake 5 minutes longer.
Remove from the oven and let cool.
Reduce heat to 425\u00b0.
Sprinkle bacon, cheeses and onion over the crust.
In a bowl, beat eggs, cream, salt, sugar and cayenne.
Pour into the crust.
Bake for 15 minutes.
Reduce heat to 300\u00b0.
Bake 30 minutes longer or until a knife inserted near the center comes out clean. Yield:
6 to 8 servings.
In 8-inch greased pan, place croutons in bottom of pan. Add cheese
on\ttop
of
croutons.
Beat eggs; add milk, salt, mustard and
onion\tpowder\tand blend.
Pour on top of cheese. Top with crumbled
bacon.
Bake,
uncovered,
at
325\u00b0 for 60 minutes.
Brown meat; may add bacon bits.
Mix all together.
Put in refrigerator overnight.
This can be frozen before being baked. Bake at 350\u00b0 for 45 minutes.
Allow extra time if frozen.
Serves 6 to 8.