This past weekend my sister and I went to our friend’s baby shower and were assigned to bring a breakfast quiche (okay, we might have forced them into having quiche on the menu ;). My sister is known for her amazing quiches, so I twisted her arm and got her secret recipe to share with each of you 😉 If you think the quiche at Mimi’s Cafe is good, you haven’t tried anything yet! From the flakey, buttery crust to the plethora of vegetables and bacon in the center, and the cheesy, eggy goodness on top, you have a breakfast you will never forget! This quiche recipe is great as a breakfast, brunch or even a weeknight dinner. Fabulous Diana–thanks for another great recipe 🙂

Breakfast Quiche
Ingredients
  1. 1 recipe homemade pie crust
  2. 12 strips of bacon (or you can use ground sausage or diced ham)
  3. 1/2 white onion, diced fine
  4. 1 cup white mushrooms, sliced
  5. 1 red bell pepper, diced
  6. 2 cups fresh baby spinach
  7. 1 Tbls. Montreal Steak Seasoning (or just salt & pepper)
Egg mixture
  1. 8 eggs
  2. 1 cup cottage cheese
  3. 1/2 cup half & half or whole milk
  4. 1/2 cup sour cream
  5. 1 cup parmesan cheese, shredded
  6. 8 oz. provolone cheese, shredded or cut into pieces
  7. 1 cup colby jack cheese or monterey jack cheese
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Instructions
  1. Make the pie crust and place in two pie sheet rounds (or buy store bought pie dough). In a saute pan, cook the bacon until brown and crispy. Remove the bacon from the pan and let it sit on a paper towel to drain the excess grease. Pour the extra bacon fat into a container and throw away, keeping some of the bacon fat in the pan. Dice the onions and place them in the fat. Saute the onions until they are tender. To the onions, add the mushrooms, bell peppers and saute until tender. Once the mushrooms are soft, add the spinach and season with the Montreal Steak Seasoning. Continue to saute until the spinach is wilted and the peppers are soft. Set aside to cool for a minute while you make the egg mixture.
  2. For the egg mixture, place the eggs, cottage cheese, milk and sour cream in a blender and blend until the cottage cheese is smooth.
  3. Preheat the oven to 375 degrees. Once the pie dough is put into the pie shells, place half of the vegetable/bacon mixture into each pie crust. Sprinkle on top of each pie half of the shredded cheese.
  4. Pour half of the egg mixture over both pies which have the vegetable mixture and the cheese in them. Cover all of the mixture and then sprinkle the top with some fresh or dried parsley. Bake the pies at 375 for 45-50 minutes, or until the center is firm and the edges of the crust are golden brown. Let pie rest for 5-10 minutes to solidify and then serve.
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