4.11.16
I couldn’t leave the country without giving you one more recipe, which turned out to be one of the best and heartiest breakfasts I’d had in a long time. I’m not the biggest fan of veggies, and while I’ve been trying to adult a little more and bring healthier stuff into my diet, I’m a sucker for two things: meat and any form of pizza around. So quiche’s haven’t been big on my radar because I normally associate it with including broccoli. Ick. But when I realized that I could put whatever I wanted into a quiche (similar to a hot pocket), I really wanted to make one. So I stuffed this one with meat and two kinds of cheese. And it was soft, and full of flavor, with a bit of a kick because of the chorizo I used. And if you’re an avid carnivore like me, I highly recommend trying it.
For the Quiche Filling
I definitely underestimated how much I love this breakfast item. The inside was fluffy, and since there were plenty of ingredients throughout, every bite was full of goodness. I think adding a little sour cream kept this quiche extra moist.
We also sealed it tightly in plastic wrap and warmed it up for the next two days, and it was still just as tasty as when it came out of the oven.
And with that I’m out. My hubs and I are boarding a plane tomorrow for sunny Mexico and we’ll be gone for a week! I’d be lying if I said I wasn’t looking forward to seven days of no responsibilities. I’ll see you next week kiddos!
Meatlovers Quiche
Ingredients
- 1 pie crust
- 4 eggs
- 1 chorizo sausage
- 1 sweet sausage
- 2 pieces of Canadian Bacon, diced into small pieces
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 cup Mozzarella cheese
- 1/4 cup mild cheddar cheese
- salt and pepper to taste
- a pinch of nutmeg
Instructions
- Preheat oven to 350 degrees
- Roll you pie crust out and place in to 9″-10″ pie dish
- Cover the center with foil or parchment paper and place dried beans or pie weights in the center
- Bake for 6 minutes
- Remove from oven, remove paper and beans and allow crust to cool, reduce heat to 350
- While the crust bakes, cook your sausage
- Remove the meat from the casing of the sweet and chorizo sausage and break apart
- In a medium sautee pan heat olive oil and add sausage, cooking thoroughly
- Once cooked, remove crumbled meat from pan allow to cool
- As crust and meat cools, create egg filling by whisking together eggs, heavy cream, sour cream and seasonings in a medium bowl until smooth, set aside
- Mix together cheeses in one bowl
- Once crust and meat have cooled enough to handle, assemble quiche
- Sprinkle a layer of mixed cheese into crust, then a layer of diced Canadian bacon, then crumbled sausages, repeat layers
- Once all layers are complete pour egg mixture into crust
- Bake at 350 for 40-45 minutes until egg is set and just beginning to brown on top
- Allow to cool slightly before serving
