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

Egg Casserole

My sister has made an egg casserole for few family brunches that is so good that I have to share the recipe on here. Although I haven't made it myself yet, it is a relatively simple recipe. You can make different varieties by substituting the ham, bacon, peppers and onions for whatever you prefer (try mushrooms or spinach or just plain cheese if you have picky eaters). This is perfect for breakfast or brunch - you refrigerate it overnight so all you have to do in the morning is put it in the oven!

Egg Casserole

10 slices crustless white or wheat bread, cubed
1 pound grated cheddar cheese
1 pound ham or bacon, cooked and diced (bacon crumbled)
½ green pepper, diced
3 green onion, including tops, diced
6 eggs, beaten
3 cups milk

Salt and pepper to taste

Butter a 13” x 9” pan. Layer bottom of pan with bread cubes, bacon, onion, green pepper, and cheese. Mix eggs, milk, salt and pepper. Pour over other layers. Refrigerate overnight.

Bake at 350°F for 30 minutes covered with foil, and 30 minutes uncovered.

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