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bacon baked breakfast broccoli brunch cheesy Christmas food crust deep dish eggs garlic mushroom pie pillsbury pimento quiche recipe sausage veggies zucchini

Perfect Brunch Quiche with Pillsbury Deep Dish Pie Crust

Growing up, I remember my mom making a quiche every so often. From a large quiche to cute little mini ones, and they were always a favorite of mine. We typically had them for dinner, or the little ones could be considered an appetizer. I, however, love to make it for my family for a breakfast or hearty brunch.
A quiche is even a great breakfast for either Thanksgiving or Christmas morning. It’s also great to have ready for house guests served with a warm cup of coffee. Of course, it doesn’t have to be a special occasion in order to serve this. If you’ve never had a quiche, think of it as an omelette in a pie. There’s many different fillings you can make for it, as well as many cheeses. This time I made it with some zucchini I had gotten from a friend who had a ton in their garden. I’ve been finding ways and dishes to sneak it into, and that’s what’s great about a dish like quiche. You can customize it based on what you have on hand, and what season it is. I typically make it just how I did here, but I replace ham with the turkey sausage, and instead of broccoli and zucchini I use spinach. I will share with you what I used to create the quiche pictured here, but I will also share with you how to customize it so it will be fool proof no matter what fillings you use! Enjoy!

Ingredients:

  • 1 Deep dish pie crust, I use the Pillsbury ones, they come with 2 in the package and you can find them in the freezer aisle at your grocery store
  • 4 large eggs
  • 1 cup heavy cream
  • salt and pepper, to taste
  • Herbs of choice, for this I used a little Parsley and a little Basil, just a few shakes. Also I added some ground ginger to the meat mixture.
  • 1 cup grated cheese, I used 1/2 Monterey Jack, and 1/2 Mild Cheddar
  • Filling ingredients of choice, should equal about a cup worth. I used the following: 
  • 3 slices of thick cut bacon 
  • a little less than 1/4 cup uncooked turkey breakfast sausage
  • 1/3 cup of chopped yellow onion
  • 3 garlic cloves, minced
  • 1 small jar of diced pimentos 
  • 1/2 a small can of mushroom slices
  • 3 sliced of zucchini, chopped
  • 5 broccoli florets, chopped
Directions:
Preheat oven to 400. Take out the Pie crust to thaw in the metal tin for about 15 minutes.
Start cooking your bacon.
While the bacon is cooking, prick the pie shell generously with a fork. Then line with parchment paper, wax paper, or foil and place dried beans or pie weights inside. Bake in oven for about 11 minutes. (the beans or pie weights prevent the pie from bubbling on the inside and losing it’s shape. 
Now the crust has a nice golden color. Remove the wax paper, remove the beans, place the crust on a cookie sheet and lower your oven to 350 degrees and set the crust aside while you prepare the filling.
Cook the bacon till it has a nice brown color, but not to crispy. You want it a little tender.
Remove bacon from pan, and add the onion, garlic and pimentos to the bacon grease and saute.
Add the breakfast sausage and cook until browned. This is where I added a few shakes of ground ginger.
Once the sausage is browned, turn off the heat. While still in pan, add zucchini and broccoli and break up the bacon into little bits and add. Stir well.
Once mixed, add all the filling to the crust.
Now add your cheese.
Next, break the 4 eggs into a bowl. Add the Heavy whipping cream and whisk together well. Add your salt and pepper and whatever herbs you desire. I just shake them in with not much measuring. I used Parsley and Basil. Once blended well, pour the egg mixture over the cheese. 
Here’s my little secret how to get perfect pie crust every time. These are pie crust savers. If you’ve ever made a pie, you know that the crust tends to get crunchy and black. You pick up these babies and put them on for most of the cooking time, remove about 15 minutes before your pie is done and you have perfectly flaky, delicious pie crust. If you can’t find these you can wrap the crust edges carefully with foil.

Place your pie in the oven and bake for about 40-50 minutes, until the egg mixture sets. You can stick a toothpick about an inch from the crust edge and if it comes out clean it’s done. Make sure you remove your crust savers 15 minutes before the timer goes off!

Viola!! Perfection!
Let it cool a few minutes before you cut into it.
Yum!! Hope you enjoy as much as we did!
 Disclosure: This is not a sponsored post. All thoughts are my own.

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Get the recipe and all the Vidalia Onion details by clicking the link in my profile or desktop users can click here for the recipe >> https://mamaharriskitchen.com/2021/06/pan-seared-shrimp-veggie-rice-bowl-vidalia-onions/ .

Also make sure to grab some Vidalia Onions from your local grocer before they are out of season in late August/early September.☀️
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Get the recipe by clicking the link in profile at @mamaharriskitchen or just google “Mama Harris Kitchen Easy Chicken Tortilla Soup” 🍲 Enjoy!
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INSTRUCTIONS:
Prepare tater tots as instructed, in air fryer or oven. Heat oven to 450°. 
Cover the bottom of a large cast iron skillet with the cooked tater tots. 
Top with 1 1/2 cup of cheese. 
Combine the chopped adobo peppers and sauce with the prepared bbq pulled pork. Spread the pulled pork mixture on top of the tater tots, then top with the remaining cheese.
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Top with sour cream, ranch, pico de Gallo, guacamole, green onions, and sliced jalapeños and carrots.

Enjoy!! 😋
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Every year I join my friend @natashanicholes as she heads up her #HousefulofCookies virtual cookie swap, where many of us share some sweet treats for the holiday season. 

This year I’ve created Cranberry Pistachio Citrus Cookies to share as my contribution. 🍪 I know that a lot of things have turned “virtual” throughout this year, but a little virtual bake-off is a fun way to connect with some of your favorite people!

For this recipe and many more, click the link in my profile at @mamaharriskitchen ❤️
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Click the link in bio at @mamaharriskitchen for the recipe!
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Hello Instagram fam! 💖 There’s some new faces around here and it’s been a while since I showed mine!

I’m Dawn, creator of Mama Harris’ Kitchen, and I’m so glad you’re here with me! In this space I share my family-friendly recipes for all occasions, whether it be a 30-minute meal for those busy weeknight dinners or a full spread for entertaining a crowd - and everything in between.

Mama Harris’ Kitchen began back in 2012, in fact it’s 8 years this month! 🥳  What started as a way to document my newfound cooking hobby while managing my “new” life as a stay-at-home wife and mom to a 1 and 3 year along with teens and preteens, and it quickly grew into what it is now - a recipe resource for busy families like mine that enjoy flavorful and comforting home-cooking using pantry staples along with fresh and local ingredients as often as possible. 

🍿Five fun facts about me:
1. I LOVE elephants! 🐘 I collect a lot of elephant items, whether it’s trinkets or  artwork, notepads etc. I love what elephants symbolize and I truly love anything elephant related.
2. I’m a total plant lady! 🌱 I have about 35 houseplants, give or take, and there’s still more on the list of wants. Plants have become such a peaceful outlet for me, and I feel that they really center me within my space. I love the element plants bring to your space and the feel of your home with them in it, and new leaves are so exciting!
3. I have seven tattoos and I have plans for about eight more. 💉 Those that know me aren’t surprised, but those that follow me here tend to find it a bit surprising. 🙃
4. I’ve been a mother for a long time, over half my life! I’ve also been a lot of different “types” of mom - teen mom, single mom, working mom, stepmom, stay at home mom, PROUD mom, military mom, mother in law - the list goes on. No matter what, motherhood looks different for everyone and there’s unique challenges and experiences each mother faces. Please be gentle with yourself! ❤️At the end of the day we’re all just trying our best!
5. I’m a bit of an introvert, and often struggle with the “social” aspect of social media. I tend to go silent sometimes, but I’m working on it.

☀️Thank you for joining me here!
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Did you know that the third Sunday of July is considered National Ice Cream Day? 🍦Not that we need an excuse to enjoy our favorite treat! You can make any day one to celebrate with my Birthday Cake Ice Cream! Full of rich creamy flavor, colorful sprinkles and maraschino cherries. 🍒 No “official” birthday needed to treat yourself!

Get the recipe now! Click the link in my profile at @mamaharriskitchen ✨
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