Y’all….this was good! And, that’s saying a lot coming from me because I’ve had a complete aversion to eggs ever since I was able to come off of the gestational diabetes diet. Seriously. But, this? I enjoyed it and even ate the leftovers for lunch the next day. The kids liked it, too. And, the husband? Well, he likes anything with eggs. (He’s often disappointed in that these days.) The thing he liked best about it? Here’s a quote: “It doesn’t taste like breakfast at all.” (And, he loves breakfast!)
He’s right though. This quiche is quick, simple and made of breakfast ingredients…but doesn’t taste at all like breakfast. Which works for me because I’ve always been an “eat breakfast at breakfast” kind of girl. With the exception of pancakes….pancakes are good around the clock.
The recipe was adapted from Debbye Dabbs’ “Take Five for Every Occassion.” You know, Debbye Dabbs, right? She’s Mississippi’s own queen of the five ingredient fix.
Here’s what you need:
1 pound sausage
1 (9-inch) deep-dish pie shell, partially baked
2 eggs, lightly beaten
1 cup heavy cream
2 cups shredded cheddar cheese
Here’s what you do:
Prepare by pressing a pre-made pie crust into a pie plate and bake until slightly cooked. (Follow package instructions.)
Brown the sausage in a skillet, stirring until crumbly; drain well. Spoon into the pie shell.
Mix the eggs and cream in a bowl. Here’s where the adaptation comes in…I messed up. The original recipe calls for one cup of cheese and says: Spoon over sausage. Top with cheese. Here’s what I did… Add one cup of cheese and pour over sausage. Realize your mistake then sprinkle another cup of cheese on top. Bake at 350 degrees for 25 to 30 minutes or until set.
I served it with Cherry’s Mandarin and Spinach Salad on the side.
*This post contains affiliate links.