Breakfast Quiche Squares
by Christine aka happyvballgirl @ My Epicurean Adventures
Ingredients
- 6 eggs
- 1 cup half and half
- 1/2 cup mayonnaise
- 2 tablespoons flour
- 1 cup diced onions, about 1 medium sized onion (updated from 1/3 cup)
- 8 ounces shredded 3 cheese blend of Monterrey Jack, mozzarella and cheddar about 2 1/2 cups
- 2-3 cups chopped fresh spinach (updated from 1-2 cups)
- 2-3 cups mushrooms, sliced about 8 oz (updated from 1-2 cups)
- 6 strips cooked bacon crumbled
- 1/8 tsp garlic powder
- 1 pinch salt
- 1 package unbaked pie crust (2 rounds), thawed
Instructions
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Preheat the oven to 350 degrees Farenheit. Grease baking dish.
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Combine 2 pie crusts in one large dough and roll out into a rectangle about 2 inches larger than your 9"x13" baking dish (~11"x15" in total size). Carefully place dough in greased baking dish and layout evenly so the dough goes up the sides by about 1 inch. Alternatively, for 2 round quiches, place 1 round thawed dough on each of two 9" round pie plates and flute edges.
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Add mayo and flour to mixing bowl and whisk until fully combined.
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Beat in eggs one at a time to mayo mixture and gradually add half-and-half, stirring constantly to avoid lumps.
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Add remaining ingredients.
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Pour egg mixture into rectangular pie crust. If making 2 round quiches, divide egg mixture evenly into the pie crusts.
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Bake for 45 mins to an hour or until top and crust are golden brown. Check frequently after 45 minutes.
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Let cool for about 10 mins and cut into squares or pies.
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Enjoy!
Recipe Notes
If making this without bacon, add a second pinch of salt.
You can also just make these in 2 round pie dishes instead of 1 large rectangle. Same bake time, less fuss and now you have 2! Just divide the filling evenly among the 2 pans.
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.