Sunday, March 20, 2016

Country Quiche

     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.

Country Quiche
Adapted from Trisha Yearwood

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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.

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