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Breakfast-on-the-go Quiche

  • Prep Time: 15 Minutes (Total Time: 1 Hour 5 Minutes)
  • Serving Size: 8
  • 1 cup Flour
  • 1/2 cup Creamy Wheat (enriched Farina) Hot Cereal (1 Minute, Two & Half Minutes Or 10 Minutes Cook Time), Uncooked
  • 1/2 teaspoon Salt
  • 6 tablespoons Margarine Or Butter, Divided
  • 4 to 5 tablespoons Cold Water
  • 1 cup Frozen Shredded Hash Browns Or Cubed Potatoes
  • 1/2 cup Chopped Green Pepper
  • 1/2 cup Onion Slices
  • 8 ounces Sweet Italian Turkey Sausage, Cooked, Sliced
  • 4 Eggs
  • 1-1/4 cups Fat-free Milk
  • 1/2 teaspoon Dried Thyme Leaves
  • 1/3 cup KRAFT Shredded Swiss Cheese
  • MIX flour, cereal and salt in large bowl. Using a pastry blender or 2 knives, cut in 5 Tbsp. of the margarine until mixture forms fine crumbs. Gradually add 4 Tbsp. of the water, stirring until mixture forms ball. Add remaining 1 Tbsp. water, if necessary for ball to stick together.

    ROLL pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake at 450°F for 7 minutes. Remove from oven. Reduce oven temperature to 375°F.

    MELT remaining 1 Tbsp. margarine in large skillet on medium heat. Add potatoes, green pepper, onion and sausage. Cook and stir 3 minutes or until onions are tender. Pour into pastry shell.

    BEAT eggs, milk and thyme with wire whisk until well blended. Stir in cheese. Pour into pastry shell; stir gently until well blended.

    BAKE 40 to 50 minutes or until knife inserted in center comes out clean.



    Assemble and bake quiche as directed; cool completely. Cover and refrigerate up to 24 hours. To reheat before serving, uncover and bake at 350°F for 20 minutes or until heated through.