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.