|sausage cheddar quiche|
This is one of our favorite meals. The recipe is always requested when we share it with others!
We usually make a few quiche at a time, they are perfect for sharing!
They come together really quick when the ingredients are prepped
ahead of time.
I almost always have chopped onions, green peppers and mushrooms
in the freezer. You could even pre-measure these ingred. & freeze them
just for this recipe!
When we buy meat, it is usually in bulk and I brown some up for this &
other quick recipes.
If we have some homemade pie crusts made, we use 'em, if not, store bought works just fine.
After the crust is fit into the pie plate, you'll need to pop it in the oven for a few minutes.
Then dump in your cooled meat, veggies & spices. I love "dump" recipes.
Mix up your eggs & milk and pour it over your meat mixture. You'll have floaters but that's OK it all comes together in the end.
Then pop it in the oven and the YUMMI-ness just happens.
I hope you'll give it a try, there's a printable recipe below.
Pastry for 9 inch pie
1 pound ground pork sausage
1½ cups (6 ounces) shredded cheddar cheese
1 (4 ounce) can sliced mushrooms, drained
½ cup chopped onions
¼ cup chopped green pepper
½ teaspoon dried basil
⅛ teaspoon garlic powder
4 large eggs, beaten
1 cup milk
*Fit piecrust into 9½ inch deep-dish pieplate. Fold ends under and crimp.
Prick bottom and sides of piecrust with a fork. Bake @ 400º F for 8 minutes.
*Brown sausage in a large skillet, stirring until it crumbles; drain. Cool.
*Combine sausage, cheese and next 5 ingredients; spoon into prepared crust.
*Beat eggs and milk until well blended. Pour over sausage mixture; sprinkle
lightly with paprika.
*Bake @ 325º F. for 50 minutes or until set. Let stand 10 minutes before
yield: 6 servings.
I've noted on my recipe card that this recipe came from a Southern Living
magazine. ~ Maria @ Five Simple Things blog.
I love making a variety of quiche,
the leftovers refrigerate well and
they're great for breakfast, lunch or
Do you have a favorite quiche recipe?
scroll down to see where I'll be sharing today's post.