I have long heard the adage “Real men don’t eat quiche!” and every time I have heard it I think the same thing “What a stupid, overly-macho thing to say”. There’s nothing wrong with quiche; if it’s done well it’s actually incredibly tasty. It’s also incredibly easy. It can have as many or as few ingredients as you like, it can be made with or without a crust, it can be vegetarian or chock full of meaty goodness, and it can be served for any meal you choose; there are few things as versatile as quiche. Honestly, my husband was not sold on the whole quiche idea at first either. Not because it wasn’t “manly” but because all he’d ever had was mediocre quiche. (As it turns out he grew up on mediocre food and I’ve had to “convert” him on pretty much every single dish I’ve made. However he learned early on to trust my cooking abilities and gladly tries whatever I put in front of him.) When I made this quiche for him the first time he loved it and then I jokingly told him “You know, it’s been said that real men don’t eat quiche.” He looked at me and in all seriousness said “Then they’re stupid. It’s breakfast- in a pie! How can you not like breakfast pie?!” And trust me- my husband is all man.

So for this quiche I have only one picture. I had forgotten that I was supposed to blog this recipe. I took the mixture out of the freezer, thawed it, layered it with cheese in the pie crust, added the eggs, baked, sliced, & served it, and THEN remembered. So I only have this one picture- but it’s a good one!

Isn’t that pretty? And so tasty! For this quiche I used a sausage mixture with which I had made another quiche previously. One pound of sausage will make 2 quiches, thus adding to the ease of preparation for this dish. (I’ve added the ingredients I used for this one to the end of the recipe.) It really is breakfast pie- how can you not like that?

The Recipe:

5 Eggs

3/4 C Milk

About 2 C Filling Ingredients (cooked meats or sea foods, sauteed veggies, cheeses, herbs, anything you fancy really)

1 9-inch regular depth, unbaked (thawed if frozen) Pie Crust (you can use fresh, refrigerated, or frozen. I used the rolled kind from the store.)

The Method:

*Preheat the oven to 350 degrees.

*Beat eggs together with the milk in a small bowl.

*Prepare the crust; lay in a 9 inch pie pan and pinch the edges to form a ridge or trim to fit the pan and take a fork and make tine marks around the edge. (If you’re using a frozen crust you won’t have to worry about this.)

*Layer the filling ingredients into the crust then pour the egg mixture evenly over that.

*Bake for 35-45 minutes or until a knife inserted in the center comes out clean.

*Cool at least 15 minutes, slice and serve. Quiche is best when it’s not too hot so try not to skip this step.

The Filling Recipe I used for the Quiche in the Picture:

1 Lb. Spicy Breakfast Sausage

8 Oz Mushrooms, sliced

1/2 of  a medium Onion, sliced thin

The Method:

Brown the sausage in a large pan. Without draining, add the onions and mushrooms. Cook until the onions and mushrooms are soft. Cool. Divide into 2 freezer safe containers and freeze, use half and freeze half, or make 2 quiches (you can freeze whole, cooked quiches. Just put the frozen quiche straight into the oven and bake at 350 until it is heated through). This sausage mixture goes really well with mozzarella which is what I used in the quiche pictured above.

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