Did you have a nice Christmas? I did. The kids slept in until about 8, which is pretty good for them and they went straight to playing in the toy room. They didn’t really realize that it was Christmas. So it was pretty low key and simple. I made this quiche the night before to have for breakfast. As much as I love cinnamon rolls, they just aren’t a practical breakfast food for two little boys and a nursing momma. This quiche, though, is really filling and lots of protein to keep bellies full.
Sausage and Veggie Quiche
(makes 2 quiches)
- 16oz Italian Sausage
- 1 pkg frozen veggies (I used the California Blend – carrots, broccoli, and cauliflower)
- 3/4 tsp garlic powder
- 1 tsp Italian sesoning
- 1 1/2 cups shredded sharp cheese
- 8 eggs
- 2 cups half and half
- 2 crusts
Begin by cooking sausage in a pan until brown. Lift out and set aside. Add the veggies to pan and add garlic powder and herbs. Cook until veggies are soft. You may want to break up the veggies into small pieces as well. Remove from heat and add the sausage back in and add cheese. Divide the mixture between the two pie crusts (have pie crusts on a cookie sheet). In a bowl, beat 4 eggs and add one cup of half and half. This should be enough for one quiche, pour over the veggie/cheese mixture. Then repeat for the second quiche, you may not need the full 4 eggs for the second, just depends. Place in oven and bake at 350 degrees for 35-45 minutes until ingredients are solid.
Enjoy! I love that this makes two quiches, either for a crowd or plenty of left overs. I froze my second one to have for an easy dinner later. Yum!