Sausage Quiche

rrpeppersassorted.jpg

Use whatever peppers you like in this yummy quiche. Really good peppers and spicy sausage will make this a breakfast to remember. SAM

4 ounces Swiss cheese, shredded (1 cup)
1 (9-inch) unbaked pastry shell
1/2 pound bulk pork sausage
1/2 teaspoon red pepper flakes
1 small onion, minced
1 poblano pepper, seeded and finely chopped
1 medium banana pepper, seeded and finely chopped
3 eggs, lightly beaten
1 1/2 cups half-and-half
1/4 teaspoon salt or to taste
1/8 teaspoon freshly ground nutmeg
Dash of cayenne pepper

Preheat the oven to 350 degrees F. In a heavy skillet over medium-high heat, fry the sausage and pepper flakes, draining any excess grease. Add the onion, poblano, and banana pepper and sauté until tender. Layer the cheese in the pastry shell, then the sausage mixture. In a small bowl, combine the eggs, half-and-half, salt, nutmeg, and cayenne pepper and pour over the sausage mixture. Bake for 45 to 50 minutes or until set. Remove to a wire rack and let stand for 10 minutes before serving.
Makes 6 servings.

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One Response to Sausage Quiche

  1. Looks good- you ought to eat here in the County at Antione’s Pizza, Sub, and Dry Cleaners, home of the livermush pizza. Visit me at the first physician bluegrass fiction writer’s weblog.

    drtombibey.wordpress.com

    Thanks,
    Dr. B

    I did visit your site. What fun! And livermush pizza sounds intriguing, to say the least. Thanks for commenting.

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