My mother created this recipe after trying many different quiche recipes over the years. She always uses six eggs and 1 1/2 cups of milk for her base. Usually she fills them with leftovers from the fridge. But my family's favorite is the sausage, cheese, and onion quiche she makes. Perfect for breakfast, lunch, or dinner.
Ingredients: (Makes 2 quiches)
2 pie shells ( I use Pillsbury ready-made, but you can make your own crust too.)
1 lb. Jimmy Dean sausage
2 cups shredded Cheddar cheese
1 medium onion, chopped
1 1/2 cups milk
1 tsp. Italian seasoning
1 tsp. Kosher salt
1 tsp. cracked black pepper
Preheat oven to 400 degrees. Brown sausage and chopped onion in a pan on the stovetop at high heat. Place uncooked pie shells on a cookie sheet and divide sausage mixture between them. Then top each with 1 cup of shredded cheese. In a bowl whisk together the eggs, milk, Italian seasoning, salt, and pepper. Then divide and pour the wet mixture evenly over top of each pie shell. Place in oven and cook for 45 minutes. Let sit a few minutes before cutting. I always serve mine with a salad.
This recipe is great for using up eggs that are getting old. I made these quiches all the time when we had pet chickens in North Carolina. I sure do miss all of those farm fresh eggs!