Sausage Quiche

I don’t think that I have shared this tradition before. Years ago I was at a Ladies meeting at our Pastor’s house where we all brought finger foods. Our Pastor’s Wife made this really good quiche and she shared the recipe with us. I think that it was around Christmas time, maybe it was our Ladies Christmas gathering. Anyway this became our special thing to have for Christmas breakfast at home. I only cooked it once a year even though our son would want it more often, but having it more often would have taken the special away. I did start to fix for other special occasions, like for his birthday, but it is a recipe that we have saved for “special” occasions. If I had made it too often then it wouldn’t be “special” when we did have it.

It is always our go to for Christmas morning breakfast. Don’t let the word quiche fool you, it is super simple and anyone would enjoy. If you have a husband or someone that might not eat it if you call it quiche, call it sausage pie or breakfast pie. You can’t go wrong with this recipe.

Note: In the pictures below I halved the following recipe and just made one since it was just me and Jeff here on Christmas morning. So it can be easily halved, or you can make both and put one in the freezer for later.

Ingredients:

1 pound sausage, browned and drained

1 cup chopped bell pepper (if desired)

1 cup chopped onion, or minced onion, to taste (if desired)

3 cups shredded cheese

4 Tablespoons flour

4 eggs

1 1/3 cup milk

2 teaspoons parsley flakes

2 piecrusts

**Note: I don’t use bell pepper and onion because my family doesn’t like. I do add a little onion powder or onion salt.

First, you’ll want to brown your sausage and drain. Add the cheese and stir together. Here is where I add some onion powder or onion salt. I just eyeball it. If your using bell pepper and onion you would add at this point before you add the flour. Sprinkle the flour over and stir until mixed in.

Once you have it all mixed divide between your 2 pie crusts.

Next you will beat your eggs, add the milk and parsley flakes. (Remember in these pictures I’ve halved the recipe, so if you following the recipe above you’ll have 4 eggs.)