country sausage quiche

How To Make country sausage quiche

• 
  1

  Preheat oven according to pie crust instructions. Unroll pie crust and gently press into a pie plate crimping the edges using your fingers. Poke crust with a fork and bake the crust for approximately 5 minutes just to get it started.
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  2

  Meanwhile brown sausage in a medium skillet, drain on paper towel cool slightly. *I often use leftover chicken, roast beef, bacon bits, diced ham, sausage or a combination of two.
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  3

  While sausage is cooling use the same skillet to add 1 T olive oil & saute 1 - 1 1/2C mixed veggies diced in uniform pieces. I used 1/4 diced onion, 1/4 diced yellow bell pepper, 3 T. sliced mushrooms, 1/2 small zucchini diced. Let cool slightly. *any combination works: Chicken & broccoli or ground beef, onion, black olive w/salsa are some favorites*
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  4

  In a small mixing bowl combine eggs, half & half, red pepper flakes, mustard, garlic & onion powder, thyme, worcestershire sauce, salt & pepper and whisk really well. *using half & half (my favorite) or heavy cream makes this dish rich and decadent. Using milk just lightens this up a bit.
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  5

  Layer into pie shell browned meat, veggies, 1/2 of the shredded cheese & gently pour egg mixture over everything. Cover crust with foil and remove last 10 minutes of baking time.
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  6

  Bake at 375 degrees for 40 minutes until middle is done. *I place the quiche on a large cookie sheet to avoid boil over/spills in my oven.
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  7

  Remove from oven and top with remaining cheese and let stand for 10 minutes before serving. This is really good served room temperature too.
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