Gather
- 2.5 Cups All Purpose Flour
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 6 Tablespoons Unsalted Butter
- 2/3 Cup Crisco
- 1/2 Cup Cold Water
- 6 Large Eggs
- 1/2 Cup Heavy Whipping Cream
- 1/4 Cup Milk
- 1.5 Cups Shredded Colby Jack Cheese
- 3/4 Cup Diced Cooked Ham
- 1/2 Cup Diced Cooked Bacon
- 1/4 Cup Diced Bell Pepper
- 4 Tablespoons Diced Green Onion
Let's get cooking!
- These quiches are great for prepping in advance for a quick, easy, fresh-baked breakfast! To start, preheat your oven to 375 degrees. Grab 2 mixing bowls, a pie dish, a wooden spoon, a whisk, 2 forks, a rolling pin, a 1/4 cup measuring cup, a 1/3 cup measuring cup, a 1 cup measuring cup, a tablespoon, and a teaspoon.
- In one mixing bowl, combine all the flour and 1 teaspoon of salt. Add all the butter and Crisco into the bowl and use the two forks to cut them down into tiny pieces covered in flour and incorporated into the flour mix, but not completely blended.
- Chill some cold water with ice to ensure it is freezing cold and measure out the half cup of cold water. Add it slowly into the mixture one tablespoon at a time, mixing with the wooden spoon between each tablespoon. The mixture should become clumpy.
- Coat a clean counter or cutting board in flour and dump the dough mixture onto the floured surface. Coat your hands lightly in flour as well, and mix and fold the dough with your hands until the butter and Crisco mix in completely. Once the dough is mixed roll it into a ball and cut it into two equal halves. Press the dough into inch-thick discs and chill for two hours.
- In another bowl, add the eggs, cream, milk, pepper, and the rest of the salt and whisk thoroughly. Add one cup of the cheese, the ham, the bacon, the bellpepper, and half of the green onion and whisk together. Make it your way! Add your own favorite breakfast mix-ins for a totally custom favorite breakfast.
- After the dough has chilled, grab one disc and roll it out on the floured surface with a rolling pin. Transfer the thin crust to the pie dish and trim the excess dough from the edges.
- Mix the egg mixture if the contents have settled and pour it into the pie crust. Sprinkle the remaining cheese and green onions onto the top of the pie.
- Bake on a center rack for one hour, or until a fork comes out clean. Cover with tin foil and store in the fridge for up to three days, reheating at 375 for 15 minutes or until desired temperature before serving each time. These quiches are almost impossible to burn and can be reheated over and over!
Quick TipTry pressing the crust into a muffin pan for bite-size quiches! ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆
Quick TipFor a quick breakfast in the following days simply make a new egg mixture for the other half of the pie crust! ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆
