Time 40m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large skillet, prepare hash browns according to package directions. sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup., In a large bowl, whisk eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Time 45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Place frozen potatoes in microwave and cook on High for 30 seconds. Spread potatoes evenly in 9-inch glass pie plate that has been sprayed with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Spread cheese evenly over potatoes. Spread broccoli evenly over cheese. Beat eggs well with water. Pour carefully over broccoli. Bake for 30-35 minutes, or until center is set and top is golden brown. Serves 4. NOTE: This recipe tested at high altitude (over 3,500 feet). Your cooking time may be shorter.
Time 1h50m Yield 8 servings Number Of Ingredients 17 Steps:
Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool. Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too. Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it’s still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray. Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard. Melt butter in a saucepan over medium heat. Add chopped onions and cook until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in broccoli; cook 3 more minutes. Whisk heavy cream, eggs, salt, nutmeg, black pepper, and Italian seasoning in a bowl. Layer broccoli mixture over the puff pastry and top with Brie cheese slices. Pour in egg mixture. Bake in the preheated oven until set and golden, about 30 minutes.
More about “obrien quiche recipes”
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy) Number Of Ingredients 13 Steps:
Preheat the oven to 425°F. To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time. To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell. Add the vegetable oil to the skillet and fry the ham until it turns a golden brown. Place the ham in the pie shell on top of the onion layer, distributing it evenly. Layer the brie slices over the ham. In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, ham, and brie. To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving. Cooked Ham and Brie Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
