Anyone who is a fan of super spicy food will like this breakfast casserole recipe!
1 sm. jar sliced jalapeno peppers
2 cup cheddar cheese, shredded
1/2 lb. sausage, browned and drained
1/2 onion, chopped
5 eggs, beaten
1 frozen pie crust
Bake at 350 degrees F for 30 minutes. Place jalapenos on bottom of pie crust. Use the amount you want for hotness. Sprinkle cheese over peppers, then sausage and onion. Last, pour beaten eggs over top. Bake 30 - 40 minutes more or until eggs have set.
Preheat oven to 425 degrees F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Note: You can bake this quiche, and refrigerate for up to 2 days in advance, then reheat in the microwave. It also freezes well.
Here is a video recipe for Bacon Mushroom and Onion Quiche. This was a staple of our weeknight meals growing up, and I cook it often for my own family. This one was a "clean out the fridge" meal.
1 piecrust (premade or homemade)
3 cloves of garlic, minced
1 onion, thinly sliced
1/2 cup mushrooms, sliced
1 Tbsp. olive oil
4 slices bacon, chopped
1 Tbsp. bacon grease (or increase olive oil)
1 cup milk
2 cups shredded cheese*
1/4 cup grated Parmesan
1 tsp. thyme (or spices of your choice)
Pepper to taste
*Mixture of Cheddar, Swiss, Mozerella, Monterey Jack; whatever you have in your fridge. Almost any cheese will work.
Preheat oven to 350 degrees F. Saute onions in oil and bacon grease for 1-2 minutes then add mushrooms. Cook until softened and set aside to cool slightly. Beat 5 eggs with 1 cup milk, add pepper to taste. Place pie crust into pie plate and layer cheese, bacon, garlic and onion/mushroom mixture. Mix to ensure an even distribution of ingredients throughout.
Pour egg mixture on cheese mixture slowly, pausing to let it soak in before continuing (to prevent overflow). Fill to top of cheese mixture and top with grated Parmesan cheese, to make a crust. Bake for 1 hour at 350 degrees F, or until egg mixture is set. Let rest for about 10 minutes before serving. This quiche is good at any temperature.
In the video, I prebaked my crust, for a firmer finished product. This is not necessary. In fact, my husband prefers the unbaked crust's texture. I used the packaged crusts you can purchase in the refrigerator section, with the biscuits and rolls. Homemade crust would be just as good.
You can swap out any of the ingredients to make your own version. Almost any veggies can be used: broccoli, zucchini, tomatoes, leeks. I have also used ham and roasted potatoes. Anything that would be good on a pizza would be good in a quiche.
The cheeses in this recipe are a mixture of sliced and cubed Swiss and shredded cheddar and Monterey Jack. Almost any cheese can be used. It is a great use for hard ends or leftover party platters.
Two quiches are often as easy to make as one. They freeze well when baked for a future meal and are also great leftovers. I microwave individual slices for lunches and they still taste great. You can use this same technique to make mini quiches as well, for parties or potlucks.
This is a great, healthy (except for all the cheese) recipe. Brown rice is the only kind of rice I buy anymore due to it's flavor and health qualities. You can substitute it in place of white rice in almost anything.
2 1/2 cup cooked brown rice
5 egg whites, divided
1/2 lb. Velveeta cheese, cubed
1/2 tsp. dried rosemary
1/2 cup skim milk
1 cup chopped cooked chicken
1 cup sliced mushrooms
1/8 tsp. pepper
Heat oven to 350 degrees F. Mix rice, 2 of the egg whites and 1/4 tsp. rosemary. Press onto the bottom and sides of lightly greased 10 inch quiche dish or pie plate to form crust. Bake 10 minutes. Stir cheese and milk into saucepan over low heat until smooth. Add remaining 3 egg whites, remaining 1/4 tsp. rosemary, chicken, mushroom and pepper. Mix lightly. Pour into crust. Bake 35-45 minutes. or until filling is set.
Heat oven to 350 degrees. Combine milk, eggs and seasonings; mix well. Toss cheese with flour; add cheese mixture and bacon to egg mixture. Pour into pastry shell. Bake at 350 degrees for 40-45 minutes. Makes 6 servings.
Combine all ingredients. Pour into unbaked pie shell. Bake 10 minutes at 450 degrees F. Lower heat to 350 degrees F for 30 minutes more. Remove and let set up for 10 minutes before cutting and serving. Serves 6.
Preheat oven to 450 degrees F. Bake pastry shell 7 minutes or until lightly browned. Reduce oven temperature to 325 degrees F. Reserve 2 Tbsp. bacon. Sprinkle remaining bacon and cheese over bottom of pastry shell. In medium bowl, combine eggs, milk, flour, salt and nutmeg. Pour egg mixture into pastry shell; sprinkle with reserved bacon. Bake at 325 degrees F for 35-40 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving. 6-8 servings.
I like this because I prefer the potatoes to a regular crust for quiche. This is a great combination of ingredients. Very tasty!
3 cups frozen hash browns or fresh grated potatoes
1/3 cup butter or margarine
1 cup diced ham
1 cup shredded cheese
1/4 cup green pepper
2 eggs, beaten
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Press potatoes into bottom and sides of ungreased pie pan. Drizzle with butter. Bake at 425 degrees F for 25 minutes.
Combine ham, cheese and peppers; spoon over crust. In a small bowl, combine beaten eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees F. Bake for 25-30 minutes or until knife inserted near the center comes out clean. Allow to stand 10 minutes before cutting.
No pastry crust needed. With a green salad, you have a delicious meal any time of the day served warm or even cold.
About 3 large unpeeled zucchini, shredded
3/4 tsp. salt, divided
1 1/2 cups milk
2 cans (6 - 7 oz. each) tuna, drained and flaked
1 cup (4 oz.) shredded Swiss cheese
1/2 cup finely chopped onion
1 Tbsp. lemon juice
1/4 tsp. each of pepper and dill weed
2 Tbsp. packaged fine dry bread crumbs (I often grind my own bread crumbs
Mix zucchini with 1/2 teaspoon salt. Let stand 5 - 10 minutes. Drain and pat dry. Combine prepared zucchini with remaining 1/4 tsp. salt and other ingredients except bread crumbs. Mix well. Sprinkle greased 10 inch quiche dish or 9 inch pie pan with bread crumbs. Turn mixture into dish.
Bake at 350 degrees F. for 40 minutes or until knife inserted in center comes out clean. Let stand five minutes. Garnish with green or red pepper rings if desired.
Never timed it, but not too involved if you buy your cheese already shredded, and use a food processor for shredding the zucchini. The key is too have everything assembled and ready to put together.
Approx. 40 Minutes Cooking Time
Source: Can't remember for sure, but I believe it came from a friend. I have made it for many years.
Share Your Feedback: Once you try any of the above solutions, be sure to come back and give a "thumbs up" to the solution that worked the best for you. Do you have a better solution? Click "Share a Solution" above!