Breakfast-on-the-Go Quiche


  • 1 cup flour
  • 1/2 cup CREAM OF WHEAT Cereal, (1-min, 2-1/2-min or 10-min. cook time), uncooked
  • 1/2 teaspoon salt
  • 6 tbls. margarine or butter, divided
  • 4 to 5 tbls. water, cold
  • 1 cup frozen hash brown potatoes, shredded, or cubed poatotes
  • 1/2 cup chopped green pepper
  • 1/2 cup onion, sliced
  • 8 ozs. sweet Italian turkey sausage, cooked, sliced
  • 4 eggs
  • 1 1/4 cup fat-free milk
  • 1/2 teaspoon dried thyme, leaves
  • 1/3 cup 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.

Makes 8 servings.

Make Ahead:

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.
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