There is the chalkboard that I painted in my garage, which is supposed to keep me organized concerning what is in the large freezer. I do a pretty good job of keeping it updated but the other day, I noticed that while my supply of lamb and beef was diminishing, my list of pork was long. How can that be when we eat a lot of pork? Could be that I keep buying it!
You know by now that we love quiche. Normally, I use try to upscale it a bit...Gruyere cheese, french cream, leeks, etc. However, with a pound of pork breakfast sausage in the freezer, I figured that I had to scale back a bit. I thought about making a breakfast casserole but did not have all the ingredients on hand so I opted for this quiche. It was super easy and as it makes two...we have more on hand for a quick weeknight dinner.
Adapted from Trisha Yearwood
6 large eggs
2 cups cheddar cheese (or a mixture of cheddar and jack)
1 tsp baking powder
20 grape tomatoes, halved
2 green onions, dark green parts sliced
1 pound breakfast sausage
2 refrigerated pie crusts
1. Cook the breakfast sausage breaking it up into small pieces. Drain off the fat and set aside.
2. In a bowl, combine the cheese, tomatoes, green onions. Season with salt and pepper.
3. In a second bowl, combine the eggs. If you want, add a tablespoon of cream.
4. Combine the eggs with the cheese mixture. It will be thick. Add the sausage. Divide the mixture between two piecrusts.
5. Bake at a 350 degree oven for 30 minutes.