Ray's Bacon breakfast quiche. Easy ideas for egg quiche, bacon quiche, ham quiche, and more. This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.
To save time on this easy quiche recipe, Pillsbury™ refrigerated pie crust makes an easy substitute for a crust made from scratch. This quiche is inspired by the flavors of a breakfast sandwich: crisp bacon, egg, and salty cheese. The edges should be golden brown and the center should feel just set. You can cook Ray's Bacon breakfast quiche using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Ray's Bacon breakfast quiche
- You need of eggs.
- It's of heavy cream.
- You need of spinach.
- You need of bacon.
- Prepare of onion.
- You need of salt.
- Prepare of pepper.
- Prepare of dried onion flakes.
- Prepare of parsley flakes.
- Prepare of shredded mixed cheese.
Bacon and cheese make this eggy crustless quiche a guaranteed crowd-pleaser. Plus, it's so easy that it'll be your go-to recipe for every breakfast and brunch occasion! Easy quiche lorraine recipe for Easter, Breakfast, Brunch. Perfect quiche recipe with ham, bacon, spinach, cheese, vegetables.
Ray's Bacon breakfast quiche step by step
- preheat oven 375.
- lightly spray your baking dish with cooking spray..
- cut your bacon into bite size pieces and cook on low heat for about 6 minutes now add your diced onion and cook down another 2-3 minutes drain and let cool..
- scramble your eggs and add your other ingredients together, add your cooled bacon and onion.
- bake for 20-25 minutes till nice and fluffy and cooked through..
- poke with a tooth pick if it still comes out wet bake another 5 minutes..
A classic quiche with bacon and other delicious additions, this is a favorite. We love it with our homemade dough, but feel free to use any of your favorite store bought. Sprinkle bacon, cheeses and onion over the crust. In bowl, beat eggs, cream, salt, sugar and cayenne; pour into crust. This recipe has never failed me.