Remember the old saying “Real Men Don’t Eat Quiche”? Well, this recipe will change that tune, I promise! The best part of the recipe is it makes two quiches, so you can freeze one for later. Although, I have heard my guys in the fridge late at night cutting a slice and warming it in the microwave.
My recipe is not the normal quiche recipe, but it is one of my family’s favorites and mine too since it is super easy.
I love to make these prior to entertaining overnight guests visiting us in the Hudson Valley and for football tailgates. Nothing is easier than warming the quiche, adding some bagels or biscuits and fresh fruit, perfect breakfast or brunch. For football tailgates I normally warm the quiches, wrap them in foil, slice and serve while we are grilling in the parking lot. Lesson learned keep the Sting-Kill handy, because the bees like tailgating too!
- 1 Pound hot pork sausage
- 1 16 oz. container of sour cream ( I use about ¾ of the container)
- 6 eggs beaten
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- Dash of hot sauce (if you like things really spicy or couldn’t find hot sausage)
- 2 pie shells (refrigerated, frozen or make your own)
- 1 cup each Shredded, Cheddar, Monterey Jack, & Mozzarella
- Cook and Drain Sausage
- Combine milk, eggs, salt, pepper, sour cream and hot sauce, beat together.
- Place half of drained sausage in each uncooked pie shell, then add half of egg mixture in each pie shell on top of the sausage. Top each pie shell with half the cheese mixture. Bake at 350 degrees for 30 minutes or until firm.