Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.
Mushroom Cheese Quiche
1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese
Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.
After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.
Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!
Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.