Christmas Quiche with Snowflake Crust (she: Jana)

Merry Christmas! I’m Jana from Double the Deliciousness, and I’m so happy to be here to help you out with a wonderful Christmas breakfast idea that is simple and stress/worry free on Christmas morning!  And DELICIOUS!!!

I’ve been looking for a great breakfast idea for Christmas morning.  Something easy, because  I have always been a no big meals on Christmas day kind of gal…who wants to spend their Holiday in the kitchen cooking all day? I love cooking/baking and all, but on this day I just want to spend my time hanging with the fam!

So, when I saw this post that had 7 amazing pie crust designs I started thinking. That can be dangerous at times! HA!  Anyway, I thought I’d whip up a beautiful Christmas Quiche with a beautiful snowflake crust (inspired by the Lovely Lace crust) that can be made the day before Christmas so that on Christmas morning all you have to do is bake and serve!

And a fun alternative (and our new Christmas tradition on Christmas Eve) is to have the kid’s make their own individual sized Christmas Quiche that they can customize to their likes and design a beautiful snowflake crust too!

Christmas Quiche with snowflake crust

1 package pie crusts (with 2 crusts)

8 oz. breakfast sausage, cooked and drained

1-1 1/2 cups frozen shredded hash browns

2 green onions, chopped

1/4 of a green pepper, chopped

2 tablespoons diced green chilies (from the can)

4 oz. pepper jack cheese, shredded

10 eggs

1/3 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon pepper

First things first…we need a template for your snowflake crust.  I made a paper snowflake like I used to do in Elementary school using a regular 8 1/2″ by 11″ paper. I made a collage to help anyone who doesn’t know how or need a refresher course!  (Tutorial at the bottom of the post.)  You can make your snowflake as intricate or easy as you’d like. Just remember you’re going to have to cut your design out onto you pie crust!

Preheat your oven to 375 degrees.

Set refrigerated pie crusts on counter at room temperature for 15 minutes before unrolling them.  When they are ready, unroll and then take a rolling pin to even them out just a little.  Place one on the bottom of a 9″ pie plate.

For the other crust, flour your surface and the top of the crust so it won’t stick.  Lay your snowflake stencil on top of the crust and using a sharp tipped knife start cutting out the shapes.  I know this looks really tedious, but I timed myself & even with stopping to take pictures my pie crust only took me 15 minutes to finish. Set aside top snowflake crust.

Spread the sausage in an even layer on the bottom of the pie plate.  Top with hash browns, green onions, green peppers, and chilies.  Now layer the cheese over the veggies.

Whisk the eggs with the cream and then pour over the cheese.

Carefully fold your top crust over and transfer to the top of your pie plate.  Flute the edges and then lightly cover edges of crust with tinfoil.

Bake for 30 minutes and then remove tinfoil.  Bake an additional 25-35 minutes or until eggs are set and it is a nice dark golden brown color. Let sit for 10 minutes before serving.

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Christmas Quiche with snowflake crust (she: Jana)

Ingredients

• 1 package pie crusts with 2 crusts
• 8 oz. breakfast sausage cooked and drained
• 1-1 1/2 cups frozen shredded hash browns
• 2 green onions chopped
• 1/4 of a green pepper chopped
• 2 tablespoons diced green chilies from the can
• 4 oz. pepper jack cheese shredded
• 10 eggs
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Cut a snowflake out of paper (tutorial at bottom of blog post)
2. Preheat your oven to 375 degrees.
3. Set refrigerated pie crusts on counter at room temperature for 15 minutes before unrolling them.
4. When they are ready, unroll and then take a rolling pin to even them out just a little.
5. Place one on the bottom of a 9" pie plate.
6. For the other crust, flour your surface and the top of the crust so it won't stick.
7. Lay your snowflake stencil on top of the crust and using a sharp tipped knife start cutting out the shapes.
8. Set aside top snowflake crust.
9. Spread the sausage in an even layer on the bottom of the pie plate.
10. Top with hash browns, green onions, green peppers, and chilies.
11. Now layer the cheese over the veggies.
12. Whisk the eggs with the cream and then pour over the cheese.
13. Carefully fold your top crust over and transfer to the top of your pie plate.
14. Flute the edges and then lightly cover edges of crust with tinfoil.
15. Bake for 30 minutes and then remove tinfoil.
16. Bake an additional 25-35 minutes or until eggs are set and it is a nice dark golden brown color.
17. Let sit for 10 minutes before serving.

Tutorial: How to make a snowflake

1. Get any regular sized paper (8 1/2″ x 11″)

2. Fold corner down until the sides line up.  You will have extra at the top.

3.  Cut the extra strip off.  If you opened it up right now you would have a nice 8 1/2″ square.

4.  Fold corners together again to make another smaller triangle.

5.  The longest side of the triangle should be straight across the top.  Fold one side of the triangle in 1/3 making sure you have a crisp tip.

6.  Now fold the other side in and match it up to the other side.

7.  Turn it over and you will see a straight line underneath the “horns”.

8.  Cut across this line so your “horns” are no longer.

9.  Draw designs on both sides.  Make sure that they do not go all the way across!

10.  Cut out designs

11.  Wah-lah! You have a beautiful snowflake!!!