Jun 10, 2016

Vegetable Sausage Quiche

This is a quiche that I've made for years with the main ingredient in the past being sausage.  This version is more of a vegetable base and if you wish you can leave the sausage out altogether.  

 I'm adding a lot of pictures today because, well, I just wanted to.  I just love this little hen who is holding her little egg so proudly in the air.  This belonged to someone that was loved dearly, so it touches my heart.

I look at this and can hear her singing, she is so cute.  Eggs are so under appreciated and yet a basic in our diets to be sure.  If you are like me and have the joy of raising your own hens and collecting these healthier versions of the eggs then you know what I'm talking about.

Vegetable Sausage Quiche

This makes two regular size pie shells or one regular deep quiche dish or pie shell.


Lightly baked pastry for deep dish quiche baking dish
or 2 regular pie plates
1/2 large green bell pepper chopped
1/2 large red bell pepper chopped
1/2 large orange bell pepper chopped
1/2 large yellow bell pepper chopped
1 lb. large fresh mushrooms sliced
1 lb. package of ground pork sausage browned
2 eggs beaten
1/2 large onion chopped
1 clove garlic finely chopped
2 Tbs. chopped cilantro
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
1 cup milk
2 cups mixture of grated sharp cheddar and white cheddar or mozzarella

Preheat oven 350 degrees F

Prick and Bake pie or quiche shell until lightly browned
Remove from oven to cool
Brown sausage and add peppers, mushrooms, onion, garlic, parsley, basil, thyme and salt.
Mix thoroughly
Add to pastry shell
Beat eggs and add to milk
Top quiche with grated cheese
Pour egg/milk mixture over quiche

Place on quiche on sheet pan to prevent oven spills.
Bake 50 minutes or until middle is bubbly and lightly browned.

Cool 15-20 minutes for easier slicing

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