Ginger’s Delicious Quiche
Preheat oven to 400 degrees. Makes two quiches.
- 1 pound breakfast sausage
- 10 large eggs
- 3/4 cup sour cream
- 3/4 cup mayonnaise (not low fat)
- 2 Tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups grated cheese (we like a mix of Colby Jack, Sharp Cheddar and Mozarella)
- Optional: 3/4 to 1 1/4 cups finely chopped red or orange pepper
- Optional: 1 1/2 to 2 cups of lightly packed, washed and dried fresh spinach, measure, then finely chop.
- cooking spray, light drizzle of olive oil
- 2 unbaked, deep dish pastry shells (homemade or prepared)
Brown sausage and drain on paper towels. Set aside. Scramble eggs thoroughly in a large bowl. Add sour cream and mayonnaise. Whisk vigorously until combined. Add next 5 ingredients. Mix thoroughly. Stir in sausage and grated cheese. Ladle into unbaked pie shells. Cover rim of pie shells with strips of foil or a pie crust shield. Bake at 400 degrees for 15 minutes. Reduce heat to 375; remove pie crust shields. Bake an additional 20 to 25 minutes, or until crusts are golden brown and center of quiche is set. (Since oven temperatures vary, check mid way through bake time to insure crusts are not getting too brown. Replace crust shields if needed.)
Cool slightly before serving.
If adding optional pepper and spinach, (as pictured above): (I like lots of veggies in the quiche, so I use the larger amount, but adjust according to your taste.) Spray skillet with cooking spray. Add a drizzle of olive oil. Saute pepper over medium heat for about two minutes. Add the spinach to the pepper and saute for approximately two more minutes. Allow to cool slightly. Add to egg mixture. Stir gently. Ladle into pie shells. Follow baking directions as above.