Loaded Quiche

Quiche is one of those dishes that I have gotten out of the habit of making.  Don’t know why cause I love ’em!  Yesterday morning, I decided that was what was going to be on my menu.  Something besides cereal, yogurt or bagels which doesn’t always hold me until lunch.  I find myself scrounging around the kitchen a couple hours later looking for a snack.

This quiche is so hearty, it truly holds me until lunch without a thought about any snacks.  It’s chock full of a wonderful combination of my favorite breakfast sausage, onions, bell pepper, kale and of course cheese!  With all of these delicious ingredients, it’s just loaded with flavor and deserves the name Loaded Quiche.

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Here’s how I make it.

Loaded Quiche

Prepare your pie crust in a deep dish pie plate, or use a thawed prepared deep dish pie crust from the frozen section of your grocery store.

Loaded Quiche

In a medium size skillet over medium heat, brown the breakfast sausage until it’s no longer pink, about 5 minutes.  Drain excess grease.  Add the chopped onion and bell pepper and cook another 5 minutes until the vegetables are tender.

Loaded Quiche

Add the meat mixture to the prepared pie crust.  Top with chopped kale.

I like to saute’ the kale a couple minutes in the same pan that I cooked the meat mixture, just forgot to get a picture.  But this is optional.

Loaded Quiche

In a medium size bowl, whisk the eggs, half and half, salt and pepper together.

Loaded Quiche

Add the Parmesan cheese, shredded cheese and stir.

Here I used a 4 cheese Mexican blend.  I love this combination.  Cheddar, Swiss, Monterrey jack, mozzarella or any combination of these work well too.

Loaded Quiche

Pour the egg and cheese mixture over the meat and vegetables.  Using a spoon, spread out the cheese and gently make sure it’s all mixed in.

So, why not mix the meat and vegetable mixture with the egg mixture in the bowl?  I find that when I do that, the meat mixture isn’t as evenly distributed, IMHO.  Hence the layering.

Loaded Quiche

Bake in a preheated 350 degree oven for 40-50 minutes until the a toothpick inserted near the center comes out clean.

Loaded Quiche

Slice into that baby and treat yourself to the most savory, flavorful, hearty breakfast in town!

Loaded Quiche

Since I tend to layer the meat mixture first, I know I’ll get a little of everything in every bite!

Loaded Quiche

And the best part?  This quiche heats so well for the next few days in the microwave, which makes for a fabulous quick breakfast each day before work!

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Here’s the printer friendly recipe.

Loaded Quiche

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 servings

Loaded Quiche

This quiche is so hearty, it truly holds me until lunch without a thought about any snacks. It's chock full of a wonderful combination of my favorite breakfast sausage, onions, bell pepper, kale and of course cheese!

Ingredients

  • 1 deep dish prepared pie crust
  • 1/3 pound breakfast sausage
  • 1/2 cup chopped onion
  • 1/3 cup chopped red or green bell pepper
  • 1 cup chopped fresh kale
  • 4 large eggs
  • 1 cup half and half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese
  • 1 cup shredded cheese (4 cheese Mexican, cheddar, swiss, Monterrey Jack, mozzarella or any combination)

Instructions

  1. Prepare your pie crust in a deep dish pie plate, or use a thawed prepared deep dish pie crust from the frozen section of your grocery store.
  2. In a medium size skillet over medium heat, brown the breakfast sausage until it's no longer pink, about 5 minutes. Drain excess grease. Add the chopped onion and bell pepper and cook another 5 minutes until the vegetables are tender.
  3. Add the meat mixture to the prepared pie crust. Top with chopped kale.
  4. In a medium size bowl, whisk the eggs, half and half, salt and pepper together. Add the Parmesan cheese, shredded cheese and stir. Pour the egg and cheese mixture over the meat and vegetables. Using a spoon, spread out the cheese and gently make sure it's all mixed in.
  5. Bake in a preheated 350 degree oven for 40-50 minutes until the a toothpick inserted near the center comes out clean.
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