Here’s the recipe for Friday, May 1st:
I started making this recipe about 8 years ago when I was under the misconception that quiches were difficult to make. I quickly realized that the term “quiche” was just a fancy word for a delicious egg bake with a yummy crust. I seriously can’t rave enough about this recipe and I’m so glad I tried something new back then. This has become a ‘go to’ recipe and it’s always a hit whether it’s served hot or cold for breakfast, lunch or dinner.
TIP: When it comes to the crust, I like the Pilsbury brand but I’ve also used the store brand in a pinch too. Both work great. If you’d like to make your own homemade crust, even better. I use store bought just to speed things along. This recipe makes enough filling for two deep dish crusts.
The recipe is from the Food Network courtesy of Trisha Yearwood.
Find the recipe HERE or below:
Country Quiche
Ingredients:
1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
Directions:
- Preheat the oven to 350 degrees F.
- In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
- In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
Got a recipe? I would love to hear from you. You can send your suggestions to [email protected]. We’ll give it a taste and post the recipe online for others to check out.
Best,
Melissa Barclay
