Meat Lovers Quiche And A Lovers’ Quarrel

This quiche recipe is for those people who want to serve something classy, easy, and delicious. You can’t go wrong with this quiche because it’s full of all those wonderful flavors that not only taste good, but fill the kitchen with an enticing smell that would have everyone crawling out of bed just to get a taste of this. Our friend over at Mr. Breakfast has this to say about this recipe:

“It was really, really good. The pastry crust with the meat and cheese really works. I used more cheese than the recipe states. Real good.”

No one, and I mean no one could ever say no to this meat and cheese filled recipe! When this was suggested to me, I was looking for a recipe that I could serve to my relatives who were staying with me for two days. I wanted something easy but yummy because well, picky nephews right there! This one is perfect!

 

Ingredients

1 pound Johnsonville ground sausage

1 small onion

10 strips of Hormel bacon

1/2 cup chopped bell pepper

2/3 cup Borden cream

2/3 cup Borden milk

4 large Eggland’s eggs

4 ounces Sargento sharp cheddar cheese

1/2 teaspoon Morton salt

1/4 teaspoon McCormick black pepper

1 ready-to-fill Pillsbury pie crust (9 or 10 inches)

 

Instructions

Form sausage balls with your sausage meat. Bring large pot of water to a boil; add sausage balls. Reduce heat and simmer 5 minutes. Drain and reserve.

Cut bacon into 2 inch squares and fry until crisp. Drain. Saute peppers and onions, drain. Beat eggs with cream and milk. Add salt and pepper. Scatter half the cheese in bottom of pie shell, cover with bacon, onions, and peppers.

Layer sausage balls next. Scatter the rest of the cheese. Gently pour egg mixture into shell over meats and cheese.

Bake for 25 to 30 minutes at 350 degrees.

 

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Quick Tip: Try adding hash browns as the crust instead of a ready-made crust! It really completes the quiche.

Thanks again to Mr. Breakfast for this amazing recipe.