Skip to main content

Send a Meal Blog

Monday, June 26 2017

Make Ahead Meal Ideas
Start the morning on the right foot with any of these scrumptious make-ahead breakfast and brunch recipes. Each one is a crowd-pleaser, perfect for when you have guests.


1/2 - of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
4 - slices bacon
1 1/2 - cups chopped fresh mushrooms (4 ounces)
3/4 - cup shredded Gruyere cheese (3 ounces)
1/4 - cup chopped green onions (2)
2 - tablespoons fresh thyme leaves
2 - eggs, lightly beaten
1 - 8 ounce carton sour cream


Preheat oven to 450 degrees F. Let piecrust stand according to package directions. Ease piecrust into a 9-inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon mixture and cheese. Pour into crust.

Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.* Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.

Preheat oven to 350 degrees F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.

To serve right away, cool quiche on a wire rack for 10 minutes. Cut into thin wedges.
Nutrition Facts (Bacon-Mushroom Quiche with Gruyere and Thyme)
Per serving: 363 kcal cal., 27 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 114 mg chol., 353 mg sodium, 20 g carb., 0 g fiber, 3 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:40 am   |  Permalink   |  Email