Super Breakfast Pie

Super Breakfast Pie

This super breakfast pie started off as an innocent quiche and I got a little carried away. In my head, I began with the quiche basics but as I strolled through the produce section at HEB, bunches of kale jumped out at me along with red potatoes and mushrooms.

fresh mushrooms, green onions, kale, red potatoes, and eggs on cutting board

I grabbed lots of things and resolved to stuff them all in, somehow. The end result was a jam-packed breakfast pie that encompasses a variety of flavors and textures: thick, buttery pie crust, sweet and savory maple-smoked bacon, tender vegetables, lightly crisp red potatoes, and more.

eggs being beaten

chopped bacon

This monster quiche, which is as big and full of secrets as Regina George’s hair, is a great all-in-one dish that is great at any time of day and perfect for serving at a brunch. It’s also just in time for Easter entertaining. 🙂

super breakfast pie before baking

baked super breakfast pie

My family and I finished this very quickly. I hope you and yours enjoy it, too. Thanks for reading!

Signature Dash of Jazz

breakfast pie topped with thinly-sliced red potatoes

Super Breakfast Pie

A next-level cross between a breakfast casserole and a quiche made with eggs, crumbled maple bacon, potatoes, cheese, and even hidden veggies--all in a buttery, flaky crust!

Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon quiche, breakfast casserole, breakfast recipe with hidden veggies, brunch casserole, maple bacon
Servings: 6 servings
Author: Jazzmine from Dash of Jazz
Ingredients
Filling
  • 6 large eggs
  • 1 1/2 cups milk I used almond milk
  • 1/8 cup flour
  • 2 stalks kale chopped
  • 3 white mushrooms sliced
  • 1 medium red potato thinly sliced
  • 3 green onions chopped
  • 6 slices maple bacon cooked and crumbled
  • 1 cup shredded mild cheddar cheese
  • sea salt and black pepper to taste
Crust
  • 2 1/2 cups flour
  • 1 cup plus two tablespoons cold butter
  • 2 tablespoons water
  • Dash of sea salt
Instructions
  1. In a food processor, pulse flour, sea salt, and butter until it forms into beads.

  2. Add water, one tablespoon at a time and pulse until dough forms. Add a bit more water, if necessary. Form dough into a ball and wrap in plastic wrap or place in a ziplock bag. Refrigerate for thirty minutes.
  3. While the dough chills, cook bacon in a pan or skillet until crisp. Set aside on paper towels to drain. Chop when cooled. (Other ingredients, such as onions and potato can also be prepped during this time.) Preheat oven to 350 degrees.
  4. In a large bowl, mix together egg, milk, flour, cheese, sea salt, black pepper, and green onions with a whisk.
  5. Unwrap dough and press into and up sides of pie pan.
  6. Line bottom of crust with mushrooms, then kale, and bacon.
  7. Pour egg mixture into pan then top with potatoes. Decorate edges of crust, if you like. I used the good ol' fork method.
  8. Place pan in oven and bake for one hour, or until egg is set and not runny. Let cool slightly before serving.

A next-level cross between a breakfast casserole and a quiche made with eggs, crumbled maple bacon, potatoes, cheese, and even hidden veggies--all in a buttery, flaky crust! Recipe by Dash of Jazz #brunch #breakfastcasserole #quiche


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