Quiche with sausage, cheddar, and onions


This quiche is so cheesy and creamy that awesome boyfriend and I have to restrain ourselves from inhaling the whole thing the second it comes out of the oven.  The recipe is pretty easy, but the downside is that the quiche has to bake for 40 minutes.  It also reheats extremely well.  I save the extra in plastic containers and take it to work for breakfast.  Heat it up in the microwave for about a minute.

1/2 package breakfast sausage
4 eggs
1 1/2 C heavy whipping cream
5 green onions
1/2 C broccoli
1/4 tsp salt (any kind)
1/8 tsp black pepper
1 1/2 C shredded cheese (any kind is fine- I used mac & cheese blend)

  1. Preheat the oven to 350.  
  2. Cook 1/2 of the breakfast sausage package.  Just throw it in a pan on medium high and break it up with a wooden spoon.  Cook it until you can't see any more pink then drain it in a colander and set it aside.  
  3. Beat the eggs with a fork or whisk in a large bowl.  
  4. Add heavy cream to the eggs and whisk well.  
  5. Chop up your green onions.  Or, if you're lazy like me you can cut them with scissors.  Add them to the egg mixture and stir.  
  6. Add salt, pepper, and sausage crumbles to the egg mixture and stir.  
  7. Add cheese to the egg mixture and stir.  This will seem like a lot of cheese, but 1.5 cups is the right amount.  Your egg mixture should be pretty thick at this point.  
  8. Grease a pie plate with butter.  I have a fancy Pyrex one that is awesome but I think a throw away one from the grocery store will do just fine.  
  9. Pour the egg mixture into the greased pie plate.  
  10. Get out a baking sheet.  One with a deep edge is best.  Put the pie tin directly on the baking sheet and pour hot water onto the baking sheet around the pie tin.  Your water should be about 1 inch deep, or as deep as your baking sheet will allow.  This will keep your oven moist and help keep the quiche from drying out or burning.  
  11. Cook for 40 minutes.  
  12. Remove from the oven.  Remove the pie tin from the water.  Let the quiche cool for ten minutes before you cut it.  (Do not skip cooling!  If you do your quiche will fall apart.)
  13. Cut into quarters.  This makes four servings, so you get a whole quarter!

This one is delicious.  Jimmy Dean makes a great spicy breakfast
sausage as well.

Breakfast sausage cooking.  Just break it up with a spoon until you
have a crumbly texture.  

Quiche mixture just before going into the pie pan.  

I use Pyrex for everything because it is oven safe and really easy to
clean.  A good set will run you around $100 and is definitely worth it.
This pie pan can hold a pie (duh), quiche, cheesecake, pizza, etc.  I even
baked a huge birthday cookie in it once.  

Ready to go into the oven.  You don't need a special pan.  Any old baking
sheet will do.  This one only holds 2 or 3 C of water.  

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