Breakfast Quiche

This recipe comes from a follower. It’s one that I would make, so I’m posting it.

Breakfast Quiche

2 deep dish pie shells (I use a fork to gently make holes across the shell in pie shapes, then bake them slightly for 10 minutes on 350)

1 pound of sausage cooked and scrambled in skillet (I used mild)

About 10 grape tomatoes (cut in half)

I can of sliced mushrooms

1 can of quartered artichoke hearts

6 eggs (I use grade A large)

1 can pet milk

I bag sharp cheddar cheese (about 2 cups) (you can use mild)

About half stick of butter (I use unsalted)

Directions to assemble:

Pre-cook pie shells on cookie sheet for about 10 minutes

Put cooked sausage in bottom of each pie shell. (A pound will easily cover the bottom of both shells)

Place grape tomatoes (cut lengthwise, skin side down) in a pattern on top of sausage.

Place artichoke hearts in between each tomato slice.

Place sliced mushrooms around (I try to put a big slice in the middle)

In a bowl crack 6 eggs, salt and pepper, whisk egg mixture; pour in Pet milk, whisk, then add about half cup of shredded cheese to mixture and stir.

Pour egg mixture onto sausage and veggies

Top with rest of shredded cheese.

Place about 4 or 5 pats of butter on top of each quiche.

Place in 350 degree oven on cookie sheet for about 35-45 minutes (depending on your oven)

I usually put a piece of aluminum foil across the top of each quiche to keep crust from burning).

Published by Deborah Blowers

I’m a gal who loves to be in her kitchen cooking! Growing up in a large family allowed for me to begin cooking and baking at a fairly young age. I’m a wife, mother, and nurse.

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