College teaches you a lot of things, one of the most important being that you can (and should) eat breakfast for dinner at least once a week. Yes, I'll admit it, I'm obsessed with breakfast and equally obsessed with my mom's cheese and sausage quiche recipe.
Let my mom's quiche recipe be your recipe too and save you on one of those nights when you have 17 assignments due the next day.
This recipe was adapted from Carolina Cooking.
Cheese and Sausage Quiche
- Prep Time:25 mins
- Cook Time:40 mins
- Total Time:1 hr 5 mins
- 1 pound ground sausage your choice
- 1/2 cup onion thinly chopped
- 1 1/2 cup sharp Cheddar cheese shredded
- 1 tablespoon all-purpose flour
- 1 frozen unbaked deep-dish pie crust shell
- 2 large eggs
- 1 cup evaporated milk
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup chopped spinach
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Preheat oven to 350°F and ready ingredients.
Brown sausage (I use turkey sausage) in a large skillet over medium-high heat. Stir often for 8-10 minutes or until sausage crumbles.
Remove sausage from skillet and sauté chopped onion in the same skillet over medium-high heat for about 3 minutes or until tender.
Stir together cheese, flour, sausage and onion.
Place piecrust shell on a baking sheet and spoon the sausage mixture into the piecrust.
Whisk together eggs, milk, parsley, spinach, salt, garlic salt and pepper until smooth.
Pour egg mixture over the sausage mixture in the piecrust.
Bake at 350°F for 35-40 minutes or until golden brown, then let quiche cool for at least 15 minutes before cutting into 8 equal slices.