Go Back
Print Pin

LOADED QUICHE BIG AND SMALL

Loaded quiche prepared in different sized pans. Loaded with breakfast meats, veggies, eggs and cheese.
Course Breakfast/Brunch
Cuisine American
Keyword Quiche, Egg Bites, Crustless Quiche
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 350kcal
Author pamelashank2015

Ingredients

  • 1 9-inch refrigerated pie crust
  • 1 cup ham cubes chopped small
  • 1 cup ground sausage crumbled and browned (mild or hot)
  • 1/3 cup red bell peppers diced
  • 1/3 cup green bell peppers diced
  • 1 Tablespoon fresh baby spinach chopped or cut into small pieces
  • 2 cups shredded cheddar cheese
  • 9 large eggs
  • 1/2 Tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 cup half-and-half

Instructions

  • Preheat oven to 350 degrees F. Set an ungreased 9 inch deep dish pie plate on a parchment lined baking sheet. Set pie crust out of refrigerator about 10 minutes. (Using refrigerated crust, may use homemade from scratch if preferred)
  • Press pie crust into bottom of pie plate and up the sides. Flute the edges using fingers.
  • Arrange the ham chunks, sausage, red and green peppers, and spinach in the bottom of the pan. Sprinkle the cheese over the ingredients.
  • In a large mixing bowl, beat on low speed with mixer, the eggs, dijon mustard, salt, pepper, and half and half. Pour evenly over the other ingredients.
  • Bake for about 50 minutes, or until mixture just becomes set. Over baking will make it become a little dry. Mixture will set more as it cools. (I bake quiche about 15 minutes, then place pie shield over the crust remaining time)
  • Remove from the oven and allow to set about 10 minutes or more before cutting. Serves 6-8

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.