We don’t actually call it quiche, because then the boys wouldn’t eat it. However, call it breakfast pie and apparently you get a legitimate household following. Making it sound more like dessert with a side of pancakes, has propelled it through the ranks as a Thomas household go-to dinner. As for Chris, he would eat one every day. Simply stated, quiche is not just reserved for breakfast anymore. For me though, it is a super easy way make dinner ahead of schedule. Or, it can be a simple way to use what is left in the fridge – either way, winning!
I have made these a thousand times before, and I don’t think I ever done it the same way twice. Having to measure and decide what I was going to use ahead of time, made this one kind of tricky! I make a salary being an audit worthy bean-counter, the last thing I like to do after work is track the details and more numbers!
This was totally another dish you can completely customize to make your own. Change our the sausage for bacon or ham, or both. Change out the veggies, add more spinach, I like adding mushrooms. I’ve had a harder time when adding veggies like zucchini and tomatoes, they can make the quiche a little more watery. And be sure to watch when you put it the oven, changes could affect your cooking time!
Fun fact: Quiche is not actually the eloquent, classically French dish everyone thinks it is. Its origins are actually from Germany, maybe England – it’s being debated. But it is decidedly not original to France despite it being a staple today. Even more so, it was considered peasant food, hearty and filling made from the scraps.
The Quiche Recipe:
Ingredients:
- 1 pre-made pie crust (thawed). If you’d like to make it, here’s a recipe for one that I’ve used in the past
- 1 lb. ground breakfast sausage
- 1 onion, diced
- 2 potatoes, diced
- 1 – 1 1/2 c. spinach, chopped
- 1 – 1 1/2 c. cheddar cheese, shredded
- 5-6 Eggs, scrambled, raw
- 1 tbsp. Butter
- 1/2 c. Milk
Directions:
- Preheat your oven to 375 F.
- Grease your pie dish and roll out the crust.
- In a skillet, cook the breakfast sausage through. Remove from the pan and set aside.
- Next, begin to sauté the potatoes and onions in the butter. When they begin to get soft add the chopped spinach and stir until the spinach has wilted. Add salt and pepper to taste.
- In a bowl, thoroughly combine the eggs, milk, sausage, potato mixture, and cheese.
- Pour into the crust and bake for 40 minutes or until fully cooked through.
Note: You may have to adjust the number of eggs used depending on the size of your pie dish.
