Breakfast Quiche

I have made this recipe dozens of times with pretty steady (and delicious!) results. It's too good to not share:

First off, just about anything can go into this baby. When I was stretching our grocery budget to the max last month, it was one of the last things we made. (We even had one for dinner! Brinner is the best!)

I use a store-bought crust and bake it, empty, for about six minutes to help it get a head start on cooking. This particular quiche was made in our toaster oven to avoid heating up the entire house. Thank goodness for toaster ovens.


While the crust was baking I pitched half a dozen eggs into a bowl and gave them a quick whip. (Right here is where I should have added a quarter cup of milk but we were o-u-t; the quiche tasted fine without the milk but, as you'll see in a moment, was definitely less fluffy than I'd like.)

Into the egg mixture I added some cooked breakfast sausage, green pepper, onion, tomato, and spinach. With a few twists of fresh black pepper, some salt, and a pinch of garlic powder, I was finished.



The egg mixture was poured into the warm pie crust and I spread a bit of shredded sharp cheddar across the top.

Notice the counters? I love, love, love them!

The end. The quiche bakes for 35 minutes or so at 350 degrees. I grew up with serious egg phobia and still don't like my eggs jiggly AT ALL so the cook time should be adjusted to your egg-eating preference.


I served this particular (not fluffly) quiche with fresh pineapple and warm bananna bread. Delish!

Let me know if you come up with any other yummy add-ins. I'm sure Bob would love mushrooms. Maybe feta or a stronger cheese?