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Quiche Recipe


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Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   20 minutes

2 frozen 9in deep dish pie shells, thawed
1 lb ground sausage, browned, or other meats
16 oz finely shredded cheese, see instructions
1 medium onion, diced small
2 bell peppers, any color, diced small
6 eggs
2 cups milk, any percent
1 tsp minced garlic
1/4 cup Parmesan cheese

Prep the meat and veggies. You can exchange the sausage for cooked bacon or ham or reduce the sausage to add bacon and or ham, as long as you use about a pound or a bit more total of meats. Deli sliced or any pre-cooked ham does not have to be heated prior to using.
Place both pie shells on a large cookie sheet and bake at 400 for 4 minutes, do not pierce the shells. Remove the shells from the oven and give them a couple of minutes to deflate. Divide the meat(s) evenly between the pie shells. Top the meat with the veggies and cover with shredded cheese(s).
In a medium bowl whisk your eggs with the minced garlic and milk. Pour the egg mixture over top of the filled pie shells. Sprinkle the Parmesan cheese on the top and then bake at 400 for 35-40 minutes or until a knife, inserted near the center, comes out clean. Allow to sit for 10 minutes before cutting and serving. You can freeze a quiche whole or in pieces for later consumption.
You can swap cheeses and meats and vegetables just keep the amounts the same. The only major thing I change is to add extra cheese on top, because, well, CHEESE. But shredded swiss adds a good texture and taste and you can never go wrong with sharp cheddar.
Serving Suggestions
Serve with bread and a side salad

Originally Submitted

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