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Thursday, January 26, 2012

Sausage & Egg Quiche

                                                                    Sausage & Egg Quiche

The first food spread that I did for Good Taste Magazine was a brunch.  I cooked Sausage & Egg Quiche, Homemade Biscuits, Country Ham, Toasted Pecans, Cheese Crispies, Cream Cheese Danish, and Apples with Brickle Dip.  The Quiche can be made the night before you wish to cook it. or you can cover the uncooked quiche and place in the refrigerator overnight.   I came home from work on Tuesday and after supper decided to make Quiche.  I cooked the sausage patties and then combined all of the ingredients together.  It makes two Quiche pies, so we have a delicious breakfast for several days just waiting for us in the refrigerator.  I usually share the second quiche pie with Brent and his family.   I went ahead and baked the Quiche on Tuesday night.  I then placed each pie in a gallon zip-loc bag.   It's nice having Quiche ready to be heated in the microwave for breakfast.

                                                                       Sausage & Egg Quiche 

1 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 in 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 min.  Check center for doneness.

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