Sausage & Bacon Breakfast Quiche & {A Taste of the South Feature}

Good Morning everyone. Today I'm posting a recipe for my favorite breakfast quiche. I was going to go with a overnight breakfast casserole for Thanksgiving morning, but time got away from me.  I still had so much food prep to be done for Thanksgiving that breakfast got pushed aside. No problem though.

I just prepared my favorite breakfast quiche and all was well again. The reason this is my favorite quiche is because tit's so easy and versatile.  I have come to realize that as long as you have your basic egg, milk and cheese ingredients you can pretty much change this quiche recipe to suit your own taste.

I chose to make my favorite sausage and bacon quiche with lots of cheese. If you think using both meats are too much then feel free to pick just one. You can also add ham, spinach, sauteed peppers, onions, green onions, mushrooms or change the cheese variety to make a whole new quiche recipe.

 Just use your imagination and come up with all different varieties. As for what type of cheese to use, Cheddar, Monterey Jack, Swiss, Mozzarella or even Fontina works great.

 One of my favorite quiche combinations is cubed ham, green onions and Swiss cheese. Also if time is not on your side you can use mini pie shells to make little individual quiches.

By using mini pie shells this will cut down on the baking time. This is great if you are in a hurry. Mini pie shells can be hard to find so when you see them in the grocery store grab a box.

Quiche for breakfast might not be anything new, but if it is you, then I hope you will give this recipe a try. In usual fashion the full recipes is at the end of this post.

 Cheesy, meaty goodness!!!

It was such a blessing to have my delicious breakfast quiche featured in the March/April 2013 issue of Taste of the South's Breakfast Issue. I hope you will check it out.

Sausage & Bacon Breakfast Quiche

Ingredients:
1 – 9 inch unbaked deep dish pie crust
1 ½ - cups shredded cheddar or Monterey jack cheese
1 ½ - cups whole milk, half & half (or a combination of both)
1 – tablespoon flour
4 - eggs, slightly beaten
4 – bacon slices, cooked & crumbled
3/4 - 1 – cup breakfast sausage cooked & crumbled.

Directions:
Add shredded cheese to bowl and toss cheese with flour, set aside. Fry bacon and sausage until cooked. Drain off any grease.

Crumble the bacon and sausage and set aside. In a large bowl combine the eggs and milk. Add the bacon, sausage and cheese to the egg mix and mix well. Pour into an unbaked crust.

Bake at 350 for 1 hour or until set. Insert toothpick or knife to test if the quiche is cooked through. 

Cook's Note: Serve this quiche with a yummy fruit salad, buttermilk biscuits, blueberry muffins, or bagels and cream cheese. If you're making a meatless quiche try my favorite sausage and cream cheese crescents.

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