Saturday, May 3, 2014

Sausage Cheddar Quiche

Perfect for breakfast or brunch, even lunch. I like to make these with some whole wheat in the pastry, but use whatever is your go-to pie crust recipe.

1 9-inch pie crust (not deep dish)
1/2 lb breakfast sausage, crumbled and cooked
3 oz shredded sharp cheddar
4 eggs, beaten
1 cup whole milk
1/2 tsp salt

Preheat the oven to 375 degrees.

Have the pie crust ready to go, pricked all over with a fork, and chilled.

Spread the sausage and cheddar in the bottom of the pie crust. Combine the eggs, milk, and salt, and pour over the filling, being careful not to overfill the crust. Carefully transfer the quiche to the oven and bake for 30-35 minutes, until cooked through.

Serves 3-4.

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