Wednesday, July 9, 2014

Quiche it, quiche it real good!

I knew that it was a shot in the dark but I had to try it anyway AND they LOVED IT!  They actually loved it a little bit more than I expected to the point where we may have to add a fourth pie next time.  Thanking Jesus for the little things in life: quiche.

Sausage, Egg & Cheese Quiche

1 Pie Crust Ready Made or Your Fav Recipe (RAW)
16 ounces of Sausage (Pork or Beef), Cooked & Crumbled 
1 Medium Onion, Small Dice (about 1/2 cup)
1 T of Mozzarella or Cheddar Cheese, Shredded
1 T of All Purpose Flour
3 Large Eggs
1/2 C. of Evaporated Milk
1/2 C. of Half and Half
1 T. Chopped Fresh Parsley 
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper

1.  Go ahead and turn your oven on to 350, do this first so it is ready when you are ready to put the quiche in.  2.  Brown the sausage, crumbling to bite size chunks, remove with a slotted spoon and saute onions in remaining grease.  Drain.  3.  In a medium sized bowl add the sausage, onion, cheese, flour (toss to coat mixture).  4.  In another bowl whisk eggs, milk and seasoning.  5.  Place the sausage mixture in the bottom of the pie crust.  Spread out evenly.  6.  Pour egg mixture over the quiche
7.  Bake at 350 for about 35 minutes, keep an eye on the crust.  When you touch the center it should be firm, not jiggly.  8.  Devour.  

Shove that sow-suge ergs and chedda up in yo mouf.  Chew. Swallow. Repeat.


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