Sausage & Bacon Breakfast Quiche

An easy breakfast quiche filled with sausage, bacon, eggs, milk, half an and two varieties of cheese. 

Good Morning everyone. Today I'm posting a recipe for my favorite breakfast quiche. I was going to go with a overnight breakfast casserole for Thanksgiving morning, but time got away from me, so I had to improvise. I still had a lot of prepping to do for Thanksgiving so breakfast sort of got pushed aside. 

Instead of making an overnight casserole, I prepared a breakfast quiche instead. It is super easy to throw together I could make it on the day of. This quiche is our favorite because it is so versatile. As long as you have the basic egg, milk and cheese ingredients you can pretty much change this quiche recipe to suit your taste.

I chose to make my favorite sausage and bacon quiche, but if you just ant sausage that is fine too. Sometime folks think bacon and sausage is just too meaty for their taste. You can also add ham, spinach, sauteed peppers, onions, green onions, mushrooms and whatever cheese variety you want to make a whole new quiche recipe. 

Just use your imagination and come up with all different varieties. As for what type of cheese to use, Cheddar, Monterey Jack, Swiss, Mozzarella or even Fontina works great. one of my favorite quiche combinations is cubed ham, green onions and Swiss cheese. Also it's pretty simple to use mini pie shells to make little individual quiches. 

If using mini pie shells the cooking time will reduce so keep that in mind. Mini pie shells can be hard to find so when you see them in the grocery store grab a box. I know quiche isn't anything new, but if you have never tried one, I hope you'll give this recipe a try. In usual I have included some step-by-step instructions, but the full recipe is at the end of this post.

To start preheat oven to 350 degrees. Add shredded cheese to a small bowl and toss cheese with flour, set aside. Fry bacon and sausage until cooked. Drain off any grease. Crumble the bacon and sausage and set aside. In a large bowl combine the eggs and milk. 

Add the bacon and cheese to the egg mix and mix well. 

Pour into an unbaked crust and bake at 350 for 1 hour or until set. 

Insert toothpick or knife to test if the quiche is cooked through. You do not want the egg mixture to be jiggly. Cool slightly and serve.

 Everyone loved the quiche so much that I wasn't able to get a photo of the quiche sliced. I will try again next time I make it. 

Before I go I want to say that it was such a blessing to have my delicious breakfast quiche featured in the March/April 2013 issue of Taste of the South's Breakfast Issue. I hope you will check it out.