My Life Abroad: The Adventures of Two Birds
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Jul '11

Recipe: Cheesy Italian Sausage Breakfast Quiche

This is my first breakfast quiche.  It turned out yummy. 

They really don’t have breakfast sausage in Australia.  Nope, no Jimmy Dean, maple or hot sausage, no pork links… heck, I don’t know what’s going on around here.  They’re more into beef sausage (I know), and ham or canadian style bacon.  Even the bacon is very different here, much thicker, not crispy, and more rind than I like.

But enough ranting about meat.  LOL. So I make my own sausage using my Jimmy Dean Hot sausage recipe for this quiche so I’ll start with that:

Jimmy Dean Hot Sausage
16 oz ground pork
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp rubbed sage
1/4 tsp ground black pepper
1/4 tsp crushed red pepper (or in AU ground chili pepper)
1/4 tsp coriander

Start by making your sausage, or if you’re lucky enough to have Jimmy Dean… pop out to the store for a tube.  Brown and set aside.

Pastry Crust
Use your own favourite pastry crust recipe, uncooked.

6 to 8 ounces sausage, cooked, drained, and crumbled
4 large eggs
1/2 cup of milk or half-and-half
1/8 tsp Black Pepper
1/4 tsp Salt
1 cup shredded sharp Cheddar cheese

Preheat oven to 190 C (375 F). Line unbaked pie shell with 1/2 cheese. Top cheese with cooked sausage. Cover with remaining cheese. Combine eggs, milk, salt and pepper; beat well. Pour over ingredients already in pie shell. Bake for 30 to 35 minutes. Serve hot. Serve quiche with fresh sliced tomatos.

Breakfast quiche serves 8.


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