Wednesday, May 25, 2011


Here is a variation to the recipe for Breakfast Quiche found in my
'At Home in the Kitchen' cookbook. 
I used mild Italian sausage meat in place of bacon and added red peppers.
This simplified quiche eliminates the need to roll out dough.

Milk, eggs, mayonnaise and seasonings.

With some preparation ahead of time, this quiche can be put together
very quickly.  I use prepared biscuit mix for the flour mixture. I also brown
sausage meat with onions and freeze for later use. 

1/2 cup all-purpose flour
1/2 tsp. baking powder
1 tbsp. butter or vegetable shortening

Blend dry ingredients; cut in butter until mixture is crumbly.
OR use 1/2 cup biscuit mix (recipe in previous post)

1/2 lb. Italian sausage meat
1/3 cup chopped onion

Cook and stir sausage meat and onion until meat is brown and
onion is tender.  Drain off fat.

3 eggs
1/2 cup milk
2 tsp. cornstarch
1/3 cup mayonnaise
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped red bell pepper
1 cup shredded cheddar cheese

In mixing bowl, whisk together eggs, milk, cornstarch, mayonnaise and seasonings.
Stir in cheese, red pepper, sausage mixture and flour mixture.

1 tbsp. butter or margarine, melted
1/2 cup mozzarella or Swiss cheese, shredded

Melt butter in 9-inch pie pan.
Pour mixture into pan; sprinkle with mozzarella cheese.
Bake at 350 degrees for 30 to 35 minutes or until lightly browned.

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