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Anything Goes Quiche - Bacon Or Sausage Or Ham With Veggies Or Not
Anything Goes Quiche
"With this quiche recipe you can use what you have on hand. Each time you make it use a different meat. It can be for breakfast or dinner. You can even leave out the meat and add more vegetables or leave out the vegetables. Add more potatoes and use a side dish. No pie crust – see option below. Once you start making quiches you will find the combinations endless. "
NotesCan be served with sour cream, salsa or avocado.
Serves10 Slices
Preparation Time1 hr
Cooking Time1 hr 10 min
Cooking MethodOven
Cooking Vessel Size9 inch pie plate
Ingredients
- 1 Frozen deep dish 9-inch pie shell – or prepared crust from scratch
- 7 Eggs
- Choice of one of the following:10 slices cooked bacon - 4 sausage patties – 8 to 10 sausage links - 1 cup small cubed ham
- 1/2 cup milk
- 1 cup sour cream (if you don’t have sour cream replace with additional ¾ c milk plus an egg)
- 3 1/2 cups frozen string hash brown potatoes
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 small onion chopped
- 1 cup Fresh Mushrooms sliced (OPTIONAL)
- 2 Green onions (tops chopped) (OPTIONAL)
- 1 cup broccoli (make sure to dry after rinsing) may replace 1 cup of potatoes (OPTIONAL)
Instructions
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Preheat oven to 350 degrees
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Remove frozen pie shell from package, let pie shell defrost in a glass dish 9-inch pie plate, once defrosted press into glass pie plate, making it into a thin crust with a nice edge around the rim. The thinner the crust it bakes nice and flaky. NOTE: If a crust from scratch is used remember the thinner the better.
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Cut bacon/sausage or ham into ½-inch pieces, cook and drain on paper towel.
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Spread half meat pieces into the bottom of the pie shell. Sprinkle half of the shredded cheese over the meat. Half the onions next, topped with half the potatoes.
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Repeat with remaining ingredients.
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Optional: Slice mushrooms and layer on top of quiche. I have found if I mix the mushrooms in the quiche, they create moisture making the quiche appear uncooked. Layering on top still gives the taste without the extra moisture.
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Whip eggs, sour cream & milk together. Add salt, pepper, dry mustard and Cayenne pepper. Pour whipped egg mixture slowly over ingredients in the pie dish, making sure to pour over each of the sliced mushrooms.
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Sprinkle quiche with green onions.
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Wrap edges of the pie plate with foil to keep the crust edges from baking too quickly. Bake for 60 to 70 minutes, checking to be sure it has baked through. Use a knife in the center to see how clean it is when you pull it out. If you had the quiche in the refrigerator overnight, it may take a few minutes longer to bake. Let sit 5 minutes before cutting.
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Option for no pie crust – spray oil in the pie dish, then press slightly defrosted string potatoes in the dish (on the bottom and sides). Now fill with meat, cheese and onions. Pour whipped egg mixture over ingredients in the pie dish.
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NOTE: The quiche can be prepared the night before, covered with foil and refrigerated and baked the next day. I find the quiche is much easier to cut after baking when I prepare the night before. It may take a few minutes longer to bake.
Notes
Entry for the Stay Home & Cook Challenge
