Breakfast Quiche Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup shredded sharp cheddar cheese
- filling:
- 4 large eggs
- 2 cups heavy whipping cream
- 1-1/4 cups all-purpose flour
- 1/2 cup cold butter
- 12 bacon strips cooked and crumbled
- 1/3 cup finely chopped onion
- 1/2 cup shredded pepper jack or monterey jack cheese
- 3 to 5 tablespoons ice water
- Carbohydrate 4.71296102831472 g
- Cholesterol 388.20420710892 mg
- Fat 40.2875682228157 g
- Fiber 1.13492219114304 g
- Protein 13.0234101579639 g
- Saturated Fat 23.1733538950362 g
- Serving Size 1 1 serving (220g)
- Sodium 243.610171524965 mg
- Sugar 3.57803883717169 g
- Trans Fat 3.15924268868131 g
- Calories 425 calories
Directions 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 in plastic wrap and refrigerate 1 hour. Preheat oven to 450degrees. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry shell 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 375degrees. 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. Yield: 6 servings. Originally published as Breakfast Quiche in Taste of Home April/May 1999, p47
