This cheese quiche recipe looks good.  Usually I’m not a huge quiche fan but with all the added cheese, it taste great!

5 chopped and divided green onions
1 chopped tomato
10 slices turkey Bacon
1 cup of sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded Cheddar Cheese
1 cup shredded Mozzarella Cheese
Start by heating oven to 325ºF.

Save 2 tablespoons of each onions and tomatoes and set aside. Cook your bacon until crisp. Cook your mushrooms and stir for 2 minutes until tender. Remove from heat and chop up bacon. Then add to your skillet with onions and tomatoes and stir in well.

Beat your eggs and sour cream with whisk until well blended then pour into a greased 13×9-inch baking dish.  Top with bacon mixture and cheeses.

Finally bake for 30 minutes or until center is set. Sprinkle with your reserved onions and tomatoes. Let stand for 5 minutes to cook before cutting to serve.

This Chicken Enchilada Quiche recipe is delicious and simple to make.

1 refrigerated pie crust, softened
4 eggs
1 cup half-and-half or milk
1 1/2 cups canned chicken, drained
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup thick ‘n chunky Salsa
1 (4.5 ounce) can Chopped Green Chiles
1/2 teaspoon salt
Pepper, to taste (optional)
Sour cream (optional)

Warm oven to 350 degrees F. Put pie crust in 9- or 9 1/2-inch glass deep-dish pie pan.

In large bowl, beat eggs with until blended. Mix in milk. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.

Bake for 55 to 65 minutes or until crust is light golden brown and toothpick inserted in center comes out clean. Let cool for 10 minutes before serving. Serve with sour cream or salsa.

1/2 lb. (8 oz.) turkey sausage
2 cups frozen shredded hash brown potatoes
1 can (10 oz.) Rotel diced tomatoes and green chilies, drained
1/2 lb (8 oz.) Velveeta cheese, cut up
6 eggs

Brown sausage in large nonstick skillet on medium heat; drain.  Add potatoes and tomatoes; cook 5 minutes.  Top with Velveeta.  Beat eggs and 2 Tbsp. water with wire whisk in a medium bowl.  Pour evenly over ingredients in skillet; cover.  Reduce heat.
Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted.  Uncover; let stand 5 minutes before cutting into wedges with a nonstick spatula.