Bacon & Cheddar Quiche and Cinnamon Streusel Coffee Cake

I had some friends over last Saturday for a home-business party (Norwex) and it was the perfect excuse to try out some new breakfast recipes!

The first was a Bacon & Cheddar Quiche.  It was so tasty!  So, quiches are pretty easy to make, although I have to get a little more balanced when putting my quiche in the oven so it doesn't drip onto the cookie sheet.  Anyways, this was super easy. 

Bacon & Cheddar Quiche
from: http://howtothisandthat.com/easiest-quiche-recipe-ever-plus-4-variations/

Ingredients

• 6 Large Eggs
• 1½ Cups of Cream or Milk (I used whole milk)
• 1 Store bought (or your own) pie crust ( I used a deep dish one from the store)
• 1 lb cooked, chopped crispy bacon
• 1 Cup Shredded Cheddar Cheese
• Salt & Pepper is optional. (I left it out because the bacon is salty enough)

Instructions

1. Pre Heat the oven to 375
2. If not already done, then cut the bacon and fry until crispy. TIP- it is much easier to cut the bacon into small pieces if it is partially frozen.
3. Wisk the eggs and milk together in a large bowl
4. Lay the pie crust out into a 9" pie plate
5. Drain the bacon grease, blot with paper towels
6. Shred cheese if necessary ( I only had a block, you can buy shredded)
7. Add half of the bacon and half of the cheese to the egg mix. Stir well.
8. Pour into pie crust
9. Bake on 375 for 20 mins. Add remaining bacon and cheese evenly over the top and continue baking for 20-25 mins. (Time may vary)
10. Quiche is down when golden brown and raised significantly. If you are uncertain, then you can test like you would a cake.
11. Let the Quiche set for about 10 minutes. It will fall, no worries it is suppose to.
12. Cut & Serve!

The Cinnamon Streusel Coffee Cake was amazing!  I felt a little bad that Mason wouldn't eat any because he doesn't eat nuts...but more for me.  ;)  

Cinnamon Streusel Coffee Cake
from:   http://www.cbolt.com/cinnamon-streusel-coffee-cake/

Ingredients

For the streusel topping and center:

• 1 3/4 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 1/4 teaspoons ground cinnamon
• Coarse salt
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups coarsely chopped toasted pecans

For the cake:

• 1 stick unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• Coarse salt
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons whole milk

Directions

1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
2. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
3. Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
5. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
7. Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.