Cheesy Bacon Quiche with Bell Peppers and Mushrooms

janine hanover block

Lunch and dinner have nothing on breakfast.  At breakfast, you can eat anything you want because it’s okay.  You can have a rare steak with a poached egg and hash browns and no one will judge you.  Even though steak is a great way to start your day, it’s not my favorite way.  My favorite is quiche.  Quiche is the perfect breakfast item because you have a flaky, buttery crust with baked eggs, and any filling of your choice.  It’s easily one of the most versatile breakfast items.  So today I wanted to share with you my go-to quiche recipe when I want something for myself or have guests.  Quiche is a simple, quick meal to put together and allows for endless creative possibility.

 

Cheesy Bacon Quiche with Bell Peppers and Mushrooms

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

What you’ll need:

Sharp Cheddar Cheese

Bacon

Eggs

Milk

Green Bell Pepper

Red Bell Pepper

Mushrooms

Short Dough/Pie Dough

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

Start by cutting the green and red bell peppers.  Remove the stem and seeds and cut into a small or medium dice.  Roughly chop the mushrooms.  Add the bell peppers and mushrooms into a bowl. Salt and pepper them.  Set aside.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Take your bacon and roughly chop. Add into a skillet over medium heat and render the fat until the bacon is crispy.  While your bacon is cooking, shred the cheddar cheese into a bowl and set aside.  When the bacon is to your desired doneness, remove from the pan and pat dry with paper towels, to remove excess fat.  Add the bacon into the peppers/mushroom mix.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

Crack the eggs into a bowl and add the milk.  Whisk until milk is incorporated and there are no whole yolks.  Into the eggs add the pepper/mushroom mix, bacon, and shredded cheddar cheese.  Fold in the ingredients with a wooden spoon. Set aside.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Lightly spray a pie tin with pan spray, and place your rolled out piece of dough, you want it at about a quarter inch in thickness, over the top of the pan.  Press down gently to make sure the dough is in the pan.  Take the edges and pinch to make a border.  You can easily make your own dough, but if you want to buy it pre-made, look in the refrigerated section of your grocery store for unbaked pie crusts.  Pour the mix into the unbaked pie crust.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Bake at 400F for 35 to 45 minutes, depending on your oven.  When done, a toothpick should come out clean and the top should not jiggle.  Let the quiche cool down for 10 minutes before cutting.  Consume!

What’s great about this quiche recipe is that you can interchange the ingredients.  If you’re not a fan of cheddar, you can easily substitute for swiss or havarti.  If you’re more of a meat lover, you can add breakfast sausage, ground beef, or cubed ham.  Remove the meat and add fresh spinach or tomato to make the quiche vegetarian.  The possibilities are endless, and I hope you use this great recipe to get creative with your quiche!

Cheesy Bacon Quiche with Bell Peppers and Mushrooms

Serves 8

 

Ingredients:

1 green bell pepper, small to medium dice

1 red bell pepper, small to medium dice

½ cup mushrooms, roughly chopped

8 strips bacon, medium dice

3 oz shredded sharp cheddar cheese

8 large eggs

1 cup milk, 1% or higher

Pie Crust, homemade or store bought

Salt

Pepper

 

  1. Preheat oven to 400F.
  2. Take your red and green bell pepper and mushrooms and add into a bowl.  Season with salt and pepper.  Set aside.
  3. Render the bacon on medium heat in a saute pan until brown and crispy.  Remove from the pan and pat dry with a paper towel to remove excess oil.  Add the bacon to the pepper/mushroom mix.
  4. Add the shredded cheddar cheese to the bacon/pepper/mushroom mix and set aside.
  5. In a separate bowl, whisk together the eggs and milk until milk is incorporated and there are no whole yolks.  Add the pepper/mushroom/bacon/cheese mix into the eggs and fold in with a wooden spoon.
  6. Lightly spray a pie tin with pan spray.  Roll out the dough to quarter inch thickness(if it’s store bought you will not need to roll it out, it’ll be done for you) and press lightly into the pan to make sure the dough is in every nook and cranny. Pinch the edges to make a border.
  7. Add your egg mixture to crust and place into the oven.  Bake for 35 to 40 minutes until a toothpick comes out clean and the top does not jiggle.  Let cool for 10 minutes before cutting.

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