Quiche is a great breakfast treat, but it can also be a hearty meal. I don’t know why they say real men don’t eat quiche — this one has lots of protein and is very filling.
I used to think quiche was tricky to make, but it’s no more complicated than a casserole, especially if you use a pie crust from your freezer — store-bought or homemade.
- pie crust (homemade or store bought)
- 1/2 lb. bulk breakfast sausage, cooked and crumbled
- 1 c. potatoes
- 1 c. shredded cheddar cheese
- 3 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 3/4 c. cream or milk (cream makes a thicker quiche but milk will do)
Start by making your potatoes, which need to be baked or boiled, peeled and cubed. I baked mine in a 400-degree oven for about 45 minutes until they were firm but done. (By the way, this recipe only uses about one potato, but you can bake several at the same time, shred them and freeze them for hashbrowns.)
Roll out your pie crust, press it into a pie dish and turn the edges under or trim them so they don’t stick out beyond the pan’s edges. Top the crust with foil and beans or pie weights. (This keeps the crust from deforming when you bake it.) Bake at 375 for 20 minutes.
Remove the foil and beans or weights. Return to the oven and bake 5 more minutes or until lightly browned. Meanwhile, whisk eggs, spices and milk together.
When the crust has finished baking, remove it from the oven and layer the potatoes, sausage and cheese in the hot crust.
Pour the egg mixture into the crust. Don’t worry if it starts to look a little full, but don’t let it overflow! This doesn’t expand much, but you might want to pour it into the crust while the crust is sitting in the oven so you don’t risk spilling the whole thing on the way to the oven. Just be careful not to burn yourself!
Bake at 350 until the filling is set, 40 to 50 minutes. You can serve this at room temperature or warm from the oven. It goes well with veggies or fruit as a side.