Sausage, Pepper & Onion Quiche

A few weeks ago I made a quiche recipe that I had found online earlier in the summer. I bought a Le Creuset tart pan, and when I looked up the pan online, this recipe came up. I used peppers instead of broccoli, milk instead of heavy cream, and a cheddar/mozzarella cheese mix instead of Swiss. I thought the crust came out a little soggy on the bottom, but other than that, this quiche was really good. The only thing I might do differently next time is add the cheese halfway through baking so it does not brown the top as much. This is an easy recipe for either breakfast or dinner!

Sausage, Pepper & Onion Quiche

6 large eggs, beaten

1½ cups heavy cream or milk

Salt and pepper, to taste

2 cups vegetables (1¾ cups broccoli or peppers and about ¼ cup of chopped onion)

1 pound ground sage sausage, cooked

1½ cups shredded Swiss cheese

1 9-inch refrigerated pie crust, fitted to a 9-inch pie plate or tart pan

Preheat oven to 375°. Put pie crust in pie plate or tart pan.

Whisk together eggs, cream or milk, salt and pepper.

Cook sausage and chopped onions.

When the sausage is browned, add the rest of the vegetables (cook the vegetables first so they do not make the quiche runny).

Pour egg mixture into pie pan and then add sausage and vegetables. Top the dish with cheese (or you can add the cheese halfway through baking).

Bake for 35-40 minutes until cheese is golden brown and egg mixture is set.

Chop onions

Chop peppers (or other veggie of choice)

Add egg mixture to pie crust

Brown sausage and pepper/onion mixture

Add sausage, peppers & onions

Top with shredded cheese

Bake until golden brown

Photos by JoJo