Sausage and Bacon Breakfast Quiche |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the Marcy/April Taste of South magazine You may also substitute Monterey Jack cheese per the recipe. Ingredients:
1 1/2 cups cheddar cheese, shredded |
1 tablespoon flour |
4 large eggs, lightly beaten |
1 1/2 cups whole milk (or half and half) |
4 slices bacon, cooked and crumbled |
1 cup breakfast sausage, cooked and crumbled |
1 pie crust, 9-inch deep dish, unbaked |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, toss cheese with flour. Set aside.
3. In a large bowl, combine eggs and milk. Add bacon, sausage and cheese mixture, mixing well. Pour egg mixture into unbaked piecrust.
4. Bake until eggs are set and a wooden toothpick inserted into the center of the quiche comes out clean, approximately 1 hour.
5. Let cool slightly, serve warm.
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