Breakfast Quiche

This is a great quick recipe that everyone will love for breakfast

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

Pie Crust

  • 1-1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 3 to 5 tbsp ice water

Filling

  • 12 strips bacon Cooked and crumbled
  • 1/2 cup shredded pepper jack or Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup chopped onion
  • 4 large eggs from Sweet Gum Farm
  • 2 cups heavy whipping cream
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp cayenne pepper

Instructions

  1. 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 and refrigerate 1 hour.

  2. Preheat oven to 450°. 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 375°.

  3. 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.