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Breakfast Quiche' Recipe
by Claudia lamascolo

Breakfast Quiche' with bacon, peppers, cheese,

1 package of 10 or 7.5 oz can of refrigerator biscuits use two for 13x9 pan and double recipe, or crescent rolls (phyllo dough or pie crust can also be used.)

Basic Recipe4 eggs or eggbeater equivalent measure

1 1/2 cups Sharp Cheddar, Provolone, Swiss, Parmesan, Monterey Jack, Colby, Mozzarella or a medley of all them.

1 cup heavy cream or whole milk

Mix together above ingredients.

*Parmesan cheese for the top

Suggestions:

Use 1/2 cup of any of these chopped meats or in combination. Italian sausage, ham, fried bacon, Canadian bacon, country style sausage, or pepperoni.

Or AddFor those that like vegetable quiche add 1/2 cup of any of these chopped vegetable in combination. Eggplant, spinach, broccoli, tomatoes, onions, mushrooms, roasted peppers, grated hash browns potatoes, escarole, jalapenos, or olives. Any other favorites can be added to this basic recipe.

Any combo's go together well, however, (using all vegetables you will need to squeeze out the juice of several of them before adding as this will make it too runny ) pick your choice. Add to egg mixture.

Spread dough to fit thinly in a greased assorted style pans, such as a glass medium square 9x9 or rectangle pan , individual greased Quiche' pans with removeable bottoms, or you can also use cupcake pans, even a flan pan works well. Atretch dough out into your preferred pan and pre- bake dough for 10 minutes on 350* till set not browned.

Take out and pour your quiche' mixture over the top. Sprinkle with Parmesan cheese and bake on 400* till brown...let sit for 5 minutes before serving.