I got this recipe from a 2008 coupon for sour cream.

I have lots of recipes for quiche, and often prepare my own quiche crust, but I decided to cheat this time.

First, bake your bacon. I used 5 regular thickness bacon strips, and put them on a baking sheet with rack. Turn the oven to 425 and bake for about 20 minutes (don’t preheat, just toss the pan in right away). I like to flip the bacon halfway through, but you don’t have to. My oven is uneven (yes, I know how to level it, I just haven’t done it), so it’s always hotter in the back.

While the bacon cooks, gather and dice your veggies: onion, red and green bell peppers, mushrooms. You’re going to sautee these in butter. I like to let it cool before adding it to my egg mixture – I don’t want to pre-cook the egg.

When the bacon is done to your liking (you might need to tack on 5 minutes and turn up the heat to 450), set the oven to 450.

Press one pie crust into the pie pan, cover with foil and bake 8 minutes. Remove the foil and bake 5 more minutes. It will poof up – no worries, your egg mix will press it back into the pan. Also, no need to grease the pan in my experience. I use a dark glass pie pan for my quiche and it never sticks. Make sure you have some pinched edges on the pie crust.

Reduce the oven to 350 and allow the pie crust to cool. Crumble your bacon and then mix it with eggs, sour cream, cheese, salt & pepper. Then add your veggies and mix well. Pour into the pie pan and bake for 40 minutes, or until toothpick in center comes out clean.

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Easy Quiche

This easy quiche has lots of veggies and bacon… and the quintissential Wisconsin cheese!

Course Breakfast

Cuisine French

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 258kcal

Cost $12

Ingredients

• ¼ onion, diced
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 3 whole white mushrooms, diced
• 2 Tbsp unsalted butter
• 1 pie crust
• 3 eggs, beaten
• 16 oz sour cream
• 5 slices bacon, cooked and crumbled
• 1 ½ c swiss cheese, shredded
• 1 c cheddar cheese, shredded
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Bake the bacon at 425 for 20-25 minutes. Allow bacon to cool, and preheat the oven to 450°.
• Dice the veggies and sautee in butter.
• Press the pie crust into the pie pan, cover with foil and bake at 450 for 8 minutes. Remove the foil and bake another 5 minutes. Remove the pie crust, allowing it to cool and turn oven to 350°F.
• Beat the eggs, crumble the bacon and combine both with sour cream, cheese, salt, pepper and veggies.
• Pour the egg mix into the pie crust and bake for 40 minutes.

Notes

The post Easy Quiche appeared first on Food Love Affair.

Say Cheese

More cheese means more saturated fat. But, you can reduce the Saturated Fat by cutting the Colby Cheese in half or replacing some of the cheddar with mozzarella, which is lower in calories, sodium and fat and makes a gooey-er cheese base. Don’t worry too much about your LDLs, as data from long-term Harvard studies indicate that “dairy fat [is] not associated with a higher risk of cardiovascular disease … when compared with the same amount of calories from carbohydrates.” In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, which is important for heart and bone health, preventing calcium from being deposited in the walls of your arteries and veins.

We love pepper in our house, so we top it with more Fresh-ground peppercorns.

I like potatoes – like, a lot – and my favorite shredded hash browns from the frozen section are Mr. Dell’s because the Ingredient label reads like this:

Potatoes

Other similar recipes are called “Funeral Potatoes”, “Cheesy potatoes”, “Cheesy Hash Browns” and more, which vary with or without a topping (usually crushed corn flakes or potato chips).

Ingredients

• 1 bag frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 1 can Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping.

Pour into a greased 9×13 casserole dish and top with reserved cheese.

Bake (uncovered) for 50 minutes

Let it cool a bit before serving, it will be bubbling and boiling its ooey-gooey cheesiness right out of the oven.

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Hashbrown Casserole

These Cheesy Hashbrown Potatoes are pure comfort!

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 567kcal

Cost $13

Ingredients

• 30 oz frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 10.5 oz Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping
• Pour into a greased 9×13 casserole dish and top with reserved cheese
• Bake (uncovered) for 50 minutes

Notes

% Daily Value*
Total Fat 42g	54%
Saturated Fat 20.8g	104%
Cholesterol 80mg	27%
Sodium 773mg	34%
Total Carbohydrate 35.2g	13%
Dietary Fiber 2.9g	10%
Total Sugars 2g
Protein 13g
Vitamin D 8mcg	39%
Calcium 309mg	24%
Iron 1mg	6%
Potassium 622mg	13%

Recipe analyzed by 

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