I got this recipe several years ago from a friend of mine in Connecticut (thanks Jen!) I love this breakfast quiche because you make it the night before and let it soak in the fridge. The next morning all you have to do is pull it out and stick it in the oven.
Twenty-Four Hour Quiche
4 cups day old bread
2 cups grated cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
dash pepper
8-10 slices cooked crumbled bacon
Butter a 9X13 pan. Arrange bread crumbs in bottom. Sprinkle with cheese. Beat eggs, milk, dry mustard, salt, onion powder, and pepper; pour over cubes. Sprinkle mixture with crumbled bacon. Cover; chill for 24 hours. Bake, uncovered, at 325F for 1 hour. Check after 45 minutes; cover with foil if browning too fast.
*You can add mushrooms, tomatoes, bell pepper, onion, or anything else you like to the egg mixture before soaking.
No Comments