Friday, May 11, 2012

Breakfast Quiche

Yum
I call this Breakfast Quiche because I made my own pork sausage and hash browns to put inside it.  The truth is we ate this for dinner last night with a salad and vegetables and it was just as fantastic to have it for dinner.  I literally whipped this together in less than 20 minutes before I had to get my son from school and left it baking in the oven while I went to go pick him up.  Dinner was done with hardly any effort and all I had to do was make a salad and some steamed broccoli.  The best part was every one devoured it and I had no special requests, complaints or whining... now that's what I call a quick and easy winner dinner.  
Ingredients:
2 frozen pie crust (or homemade)
1lb of lean ground pork
6-8 eggs (for deep dish pie you will need more)
1/4 cup of milk
1 cup of cheese (or more)
2 large potatoes grated
1 medium onion chopped
1 bell pepper chopped (I used yellow)
2 cloves of garlic grated
1-2 tsp of poultry seasoning
1 -2 tsp of fennel seeds
1 tsp of dried basil
1 tsp of dried oregano
red chili flakes to taste
seasoning salt to taste
black pepper to taste


Directions:

Grate the two potatoes.  Squeeze all the liquid out of the potatoes so it will fry crispy for your hash browns.  Chop onions and sweet peppers.
Heat a non-stick pan on high heat with 1Tbs of canola oil.  Get the oil hot and add the squeezed grated potatoes.  Allow to sit without moving for a few minutes then flip to brown well.  Add onions and peppers and season with salt and black pepper. Cook for 3-4 minutes.  Remove from pan and set aside until later.
In the same pan add the lean ground pork (I did not add any more oil, but if you need to, add as needed).  Add the seasoning (poultry seasoning, basil, oregano, chili flakes, seasoning salt, black pepper and garlic) and brown well.  Add the potato/onion/pepper mixture to the pork and mix well. Taste for seasoning.
Add the pork mixture to your pie pan crust. Then add cheese over each pie.   Beat your eggs with the milk and pour over the pie filling.  Fill to the rim of the pie crust.  I used 7 large eggs for two regular pie crusts.  I only used 2/3 of my pork filling and all of the eggs mixture.  If you decided to buy a deep dish pie crust, you will need more eggs.    Bake in a 375 degrees for 35-45 minutes or until fully set. Serve hot or warm.  Enjoy.




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14 comments:

  1. You made your own sausage?!?!?!?!!!!!!!!!!!!!!!!!!!!!!!!!! You never cease to amaze!

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  2. Wow. This looks like an ultimate comfort food for me. You know I love your blog when I wake up early in the middle of my Key West vacation to check in. LOL. Hope you are doing well!

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  3. I wish you were living next door ;-)So an amazing looking quiche, love the addition of pork sausage... Nice. Very Nice.

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  4. Woah, you made your own sausage? You are amazing, Ramona! And this quiche - mouth-watering! Love it! Have a fabulous weekend, my friend!

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  5. You never fail to amaze me my friend with your range of skills - this breakfast quiche looks wonderful and would be a beautiful way to begin in the morning :D

    Cheers
    Choc Chip Uru

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  6. This looks fabulous. My hubs would love this. He's a big egg lover.

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  7. Looks professional - your talent knows no bounds.

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  8. Love it! It's a mix between a quiche and tortilla. :-)

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  9. Props for making your own sausage! I could eat quiche for any meal too. This looks so yummy!

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  10. This definitely is a quiche that could be eaten for breakfast or supper -no problem! YUM! Hope you're having a great Mother's Day my friend!

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  11. Looks yum. Going to make this for my mum-in-law and heavily pregnant sis-in-law! Can you tell me unit for milk. It says 1/4 milk. Thanks!

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    1. Sorry about that. It's a 1/4 cup. Hope you enjoy. :)

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  12. Oh this would be perfect for a sunday morning breakfast. What a fantastic recipe, Ramona. :)

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  13. I would totally eat this for breakfast or dinner! And I agree, any meal that everyone eats with no whinning is a winner in my book :)

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