Over the last couple week my home has been a source of non-stop laughter, the sound of little feet pitter-pattering, and lots of chatter as my mother, all six of her kids, and up to thirteen of her grandkids have been visiting – most staying in our full home. It’s been so wonderful to see my nieces and nephews savor every moment together, understanding it might be a couple years before we are all together again. The kids are old enough now where arguments and fights are a rarity. Instead groups of kids are running all around the house having fun with very little interference from us adults. It has been a great time for my brother and sisters too.
We have been gathering around meals frequently with my mom, sisters and sister-in-laws taking turns to pull meals together. Whether it is home cooked, take-out, backyard BBQ’s, beach picnics, or the occasional shakes and burger runs at our favorite local drive-in burger place, my family loves to eat food. With different people taking over my kitchen it has been a juggling act to keep our one refrigerator stocked with essentials like eggs and milk, yet not over fill it with leftovers or too much food, as one person hands off the cooking responsibility to another. For this reason I’m thankful for my sister Grace. She is known for her resourcefulness and insistence of not wasting good food.
Today I’m sharing with you her recipe for this Breakfast Sausage Quiche she made for us this week. It was just too good not to share with you. Made with cut breakfast sausage links, broccoli, mushrooms, and green onions, this recipe is perfect for a weekend brunch or as nice dinner with a light salad on the side. Honestly, is there ever a time of day you can’t each quiche? I didn’t think so!
I hope you enjoy Grace’s quiche as much as we did.
Recipe: Breakfast Sausage Quiche
A delicious and beautiful breakfast quiche studded with sausage, mushrooms, broccoli, and green onions. This easy recipe is perfect for weekend breakfast or brunch.
1 pre-made or homemade pie crust
1/2 pound breakfast sausage links, sliced in small pieces
1 medium onion, chopped
½ cup chopped broccoli
½ cup sliced mushrooms
¼ cup thinly sliced green onions
1 cup heavy cream
4 ounces shredded Monterey jack cheese
4 ounces shredded mozzarella cheese
Preheat the oven to 375 degrees.
Generously spray a pie plate with non-stick spray. Transfer the pie dough on top of the plate.
In a medium pan, saute the sausage. Once the sausage is browned, remove the sausage from the pan. Add the onions and cook for 5 minutes. Add the broccoli, mushrooms, and green onions. Saute for 5 minutes. Spoon the sausage mixture evenly into the pie plate.
In a large bowl, whisk the eggs, cream, and cheeses. Pour the egg mixture in the pie shell.
Bake the quiche for 45 minutes or until done. Allow the quiche to cool for at least 10 minutes before serving.