Good Morning Quiche
A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees.
Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.
Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.
If using bacon, fry in large skillet and drain.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.
In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.
Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.
MAKES 8 SERVINGS