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Thursday, January 6, 2011

Quiche

A nurse that I used to work with at DCI, Johnnie Bryan, brought Quiche to a breakfast that we had at our clinic and it was a big hit with everyone.  It can be prepared the night before you wish to cook it.  It's great for a Saturday morning brunch or winter evening meal with cheese grits and fruit.  My granddaughter, Brooke, loves for her Nana D to have prepared quiche in the refrigerator when she and her brother, Eli, come to stay with PawPaw on school breaks or holidays.  

                                                                 Quiche

l lb. Jimmy Dean pork sausage patties
8 eggs, beaten
salt & pepper to taste
2 cups milk
1 cup bread crumbs
2 cups shredded cheddar cheese
Mrs. Smith's (2) Deep Dish Pie Crusts

Brown sausage patties.  Drain, allow to cool.  Tear sausage patties apart or place in food chopper.
Place sausage pieces into a large bowl.  Add beaten eggs, salt, pepper, milk, bread crumbs, and cheese.  Stir together and then pour into 2 deep dish pie crusts. 

Bake at 350 degrees for 45-55 min.  Check center for doneness. 

You can cover the uncooked quiche and then place in the refrigerator overnight. It's ready to cook the following morning.  This is the way that I always prepare it.

 

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