I've never been a huge fan of breakfast until i tried brown eggs, and even then i tend to get bored really easily.That's when we started making a variety of quiches. From there I wanted to expand and have a little fun trying out some different flavors and textures to create something totally new. This is the result.
This can be prepared the night before as long as you cover it before you put it into the fridge.
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Step 1: Gather Your Ingredients and Supplies
- Pie crust
- cream cheese
- lemon juice
- seafood- we used imitation crab, imitation lobster, and fully cooked shrip
- seasonings: salt pepper, old bay, garlic powder
- Cheese- we used 6 cheese Italian and mozzarella
- 9 inch pie pan- we also used muffin tins
- measuring cups and measuring spoons
- 2 mixing bowls
- spoon/fork for mixing
- wine glass- we used this to cookie cut the pie crust for the muffin tin
Step 2: Prep Your Pan
Whether you are using the glass pie pan or muffin tins we start this project by getting the crust into our pans. The pie pan is easiest we just lined the pan with the crust.
For the muffin tin we used a wine glass that was just a little bit bigger then the size of the tin and pressed out circles. Placing one mini pie crust in each.
Step 3: Preparing Your Filing
To start our filing we mixed 1 package cream cheese, 1/4 cup mayo, 1 teaspoon, lemon juice, 1/2 teaspoon old bay seasonings and mixed that thoroughly. Then we added the seafood. Here's where you can alter your filing to whatever taste you are looking to find. We sliced up already cooked shrimp and then imitation crab and lobster until the ratio of seafood to cream cheese was about equal. You could use more or less.
Step 4: Preparing Your Egg Mix
We took about 8 brown eggs whipped them up and added half a cup of milk salt and pepper.
Step 5: Assembling Your Breakfast Quich
Line your pie plate or muffin tins with your cream cheese filing sprinkle on cheese and top with egg.
Put into a 450 degree preheated oven
15 minutes for the pie tin
22 minutes for the pie
Step 6: Final Product
Participated in the
Breakfast Challenge 2017