My Family’s Favorite Breakfast Quiche
I’ve been making this quiche for years, most recently, last weekend. It’s so super easy and so yummy that I just have to share it with you all! I hope you enjoy!
What you’ll need:
1 Ready-made pie crust shell
1 lb Sage Sausage [the one in a tube]
1 pkg Shredded Potatoes [or diced would work too]
1 pt Liquid Eggs
2 Tbls Ground Mustard
1 cup Shredded Cheddar Cheese [divided]
Sour Cream [for garnish]
Preheat oven to 350 degrees.
First, brown the sausage in a skillet and set aside to drain.
Next, spray your 9-inch pie plate with cooking spray and put your pie crust in. I like to make fun little crimped edges with my fingers so it looks all pretty, but you don’t HAVE TO if you don’t want to.
Put shredded potatoes into a medium-sized mixing bowl, add the liquid eggs in and combine gently.
Sprinkle in the browned/drained sausage, ground mustard, and 1/2 cup of the cheddar cheese and mix until evenly distributed into potatoes and egg.
Dump mixture out into your pie shell and spread out the top until everything is even. Throw it in the oven on a cookie sheet because as you can see, it’s pretty full. Mine doesn’t usually leak out over the top during the baking process, but I’d rather be safe than sorry!
This puppy usually bakes for about 45-55 minutes. I usually pull it out of the oven when the crust edges are a perfect brown and cover them with aluminum foil for the rest of the baking because I really hate it when pie crust is burnt. Just ruins the whole thing for me. Normally, after about 20-minutes, they’re the perfect color, but you’ll have to judge it depending on your oven and your liking.
I usually pull the quiche out of the oven and check it with a toothpick to see if it’s ready. When the toothpick comes out totally dry, I sprinkle on the remaining 1/2 cup of cheddar cheese over the top and put back into the oven for 5-10 more minutes so it gets all nice and melty.
Slice into 8 wedges, serve with a dollop of sour cream on top and breakfast is served! Hope you love it!