This recipe will make 2 quiches 8inches each. Please see my Pie Crust recipe for a perfect flaky no blind bake crust, or use store bought crust for an easier shortcut. A lot of technique behind a quiche recipe is doing it by eye. What you’ll need depends on many things, from the size of the eggs used, to the type of oven and placement of the oven shelf. Have fun with this recipe!
Lifestyle Tip! I love to make a few quiches for a quick and easy brunch dish! I throw some mini pastries ( I use store bought but definitely homemade would be delicious!), cut up fresh fruit (fruit salad), and a baked ham on a table and Brunch is served! Quiche can be made ahead of time, up to about 2-3 days in advance to maintain ultimate freshness. cover top in foil and bake at 250 for about 15 minutes to warm a made ahead quiche. To add a special little touch to brunch, you can set up a waffle iron (or 2) and a pitcher with a lid and a wide mouth filled with Belgian Waffle mix. Another special touch is to blend a little bit of white sugar and various fruits (frozen or fresh). Put your fruit mix in little bowls next to fruit juices and sparkling wine, Champagne, or sparkling water as drinks for your brunch. Yum!
Money Saving Tip! Dollar stores have sets of durable plastic champagne or wine glasses (they also have glass) for about $1 each!
1/4 cp. of milk (or any non dairy milk sub.)
1/4 tsp. salt (or more)
1/2 tsp. ground black pepper (or more)
1/4 -1/2 tsp. Adobo seasoning (or equal parts garlic and onion powders and 1/2 part paprika)
1/2 -1 whole large white or yellow onion
1/2- 1 Lb. breakfast sausage (easily substitute ground beef for non pork or tofu for non meat)
optional 1- 1 1/2 cp. extra sharp cheddar cheese (your favorite cheese or cheese sub can be used here)
1/4- 1 tbsp. extra virgin olive oil
1 clove of garlic
Preheat oven to 350
Heat olive oil in a sauté pan over medium heat until oil moves easily through the pan. Add onions, stir around for about 30 seconds, then add garlic. Cook until fragrant and onions start to soften and become translucent. Add breakfast sausage to the pan. brown sausage and cook thoroughly. Set aside to cool. Meanwhile whisk together the eggs, milk (or milk sub), seasonings and cheese (or cheese sub). Add sausage mixture to egg mixture and mix with a wooden spoon until well incorporated. Pour egg sausage mix into Pie Crust. Bake for about 30- 35 mins, until firm and any cheese on top has lightly browned.