Recipes

Breakfast and Brunch

Breakfast Quiche

Ingredients

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

FILLING:

• 12 bacon strips, cooked and crumbled
• 1/2 cup shredded pepper jack or Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup finely chopped onion
• 4 large eggs
• 2 cups heavy whipping cream
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Description

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 and refrigerate 1 hour.
2. 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°.
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.