Breakfast is one of my favorite meals on the weekend. I think I enjoy it because I can relax and enjoy cooking a nice breakfast for my family. My entire family enjoys eating quiche lucky for me. I usually look for left over veggies I have and sauté them up with ham or sausage and sometimes bacon. I like to mix it up a bit. I always encourage you to be creative. Most of my recipes can be used with your favorite meat or vegetable. This recipe was extremely tasty so – I just had to share it with you! I think it was the combination of the onions, mushrooms, red peppers and the sausage that made this quiche extremely tasty. A quick tip: I like using Marie Callender’s prepared pie crusts, they are extra buttery and flaky. Remember to add your comments and let me know what you think.
Bon Appétit,
Cecelia
Sausage Quiche
1 pound Italian Sausage (I use Spicy Sausage)
1 small onion, chopped
1 red pepper, chopped
1 cup sliced mushrooms
1 ½ cups shredded Monterey jack and Colby cheese
¼ teaspoon Italian Seasoning
Pinch of red pepper flakes
Salt and Pepper to taste
1 (9 inch) prepared unbaked deep dish pie crust
8 eggs, beaten
¼ cup whole milk
Directions: Preheat oven to 375 degrees. Once oven is heated bake the pie crust for 12 – 15 minutes or until lightly browned, remove from oven and allow cool. Meantime in a medium skillet, sauté onion, red pepper, mushrooms and sausage until browned and fully cooked, about 6 – 10 minutes. Add Italian seasoning and pepper flakes. Mix until blended. Allow mixture to cool slightly about 10 minutes. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Add the sausage and vegetable mixture into the pie crust, cover with cheese and pour eggs over mixture. Place on a cookie sheet and bake in 375 degree preheated oven for 45 -55 minutes. Allow quiche to stand 10- 15 minutes before slicing and serving.
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