I've always been a big breakfast kinda girl, but that's not easy to do on school mornings when you've got kids to wake up, lunches to pack and your own self to get ready, too! That's why I'm always looking for quick and easy breakfast ideas that are healthy, full of protein sans all the sugar. Oh and yummy too. Here's one that I've been making a lot for the girls. The key to turning this into easy is to put the time in up front to make it and then cut and freeze for future use. Now I can serve the girls a healthy, delicious AND warm breakfast on school mornings with very little fuss. Simply pull a few squares out of the freezer and heat up in a toaster oven!
I started with Food Network's Quick Quiche recipe and then made it my own. Here's my version:
Breakfast Quiche Squares
by happyvballgirl @ My Epicurean Adventures
adapted from: Food Network's Quick Quiche recipe
1 cup half and half
1/2 cup real mayonnaise
2 tablespoons flour
1/3 cup minced onions
8 ounces shredded 3 cheese blend of Monterrey Jack, mozzarella and cheddar
2 cups chopped fresh spinach
6 strips of cooked bacon, crumbled
1/8 tsp of garlic powder
1 pinch of salt
1 package unbaked pie shell (2 pieces)
- Preheat the oven to 350 degrees Farenheit. Grease baking dish.
- Combine both pie crusts in one large dough and roll out into a rectangle about 2 inches larger than your 9x13 baking dish (11x15). Carefully place dough in greased baking dish and layout evenly so the dough goes up the sides by about 1 inch.
- Beat the eggs, half-and-half, mayonnaise and flour in a medium mixing bowl. Add remaining ingredients.
- Pour egg mixture into pie crust and bake for 45 mins to an hour or until top is golden brown.
- Let cool for about 10 mins and cut into squares.
- Eat some now and freeze some for later!
- To reheat, simply take the desired number of squares and place on greased cookie sheet. Bake at 350 for about 7-10 mins or until heated throughout.
(Updated 6/18/15: Added a bunch of pix from various stages of yumminess)
I was very messy today.
Isn't it so pretty?
Combine both crusts into one large dough ball and roll it out on a floured surface. Be sure to make it at least 2 inches larger than the dimensions of your pan!
Carefully play with the edges until you get them about 1 inch high on each side:
See, it's a perfect fit!
Right out of the oven. It really fills the air with a mouth-watering aroma. Mmmm. Let it sit and cool for about 10-15 mins.
Cut into squares and place on a cutting board or plate to freeze.
Make some room in the freezer and stuff it in there for a couple hours until hard.
Place in a container of your choice - whether it be this Pyrex dish or a ziplock bag (I've done both) and save for quick.easy.yummy.HOT future breakfasts!
Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)
Christine, aka happyvballgirl :)
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