Breakfast for dinner is always a fun and easy dinner. By using a pre-made pie crust and precooking your veggies, paired with our breakfast links, this is a quick week night meal.
1 pre-made pie crust
4 Duncan Farms Eggs
1/2 cup of milk
1/2 cup of heavy cream
1/4 tsp salt
1/4 tsp pepper
1 cup of shredded cheese ( we prefer a mix of cheddar and mozarella but you could use swiss or gruyere)
Up to 2 cups of add-ins*. We love using diced green peppers, and sliced onions and zucchini. Vegetables add-ins need to be sautéed before to cook off any excess moisture. If you would like to add meat, they also should be fully cooked.
1 tablespoon of Duncan Farms Egg Seasoning
Duncan Farms Egg Seasoning (Optional)
Partially Par-Bake Your Pie Crust
This will keep it flaky and crusty. Preheat oven to 375. Line pie crust with parchment paper and fill pie with either pie weights or dried beans ( just a thin layer to cover bottom fully). Bake until the edges of the crust are starting to brown, about 15 minutes. Remove pie crust from oven and remove the parchment paper. Prick the bottom of the pie crust with a fork to release steam. Put the pie crust back in the oven for 5 minutes, just until the bottom starts to turn golden.
Quiche- Reduce oven to 350
Dice up your choice of veggies and cook them fully. Pat dry if there is excess moisture.
Try 1/2 onion (sliced thin), 1 diced pepper, 1 zucchini (thinly sliced). Sautee them with a little of olive oil until fully cooked.
In a large bowl beat eggs, whole milk, heavy cream, salt, and pepper. Beat on high speed until completely combined, about 1 minute. Whisk in any add-ons.
Whisk in cheese, onions, green peppers, 1 tablespoon of Duncan Farms Egg Seasoning. Arrange the cooked zucchini on the bottom of the pie shell. Pour in egg mixture over zuchinni.
Cover edges of pie crust with tin foil to keep them from over-browning. Bake until the centre of the quiche is just set, about 45-55 minutes. Cool for 15 minutes before serving.
Serve with Duncan Farms Sausage links and a salad.