This recipe lends itself to endless riffing. Just remember the basic ratio: the egg-milk mixture, 1 cup shredded or crumbled cheese and 2 1/2 cups of the other stuff (cooked first).

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Ingredients

Directions

  • Heat oven to 375 degrees. Fit pie crust into a greased 10-inch quiche pan or a deep-dish 9-inch pie plate, fluting edge. Line with foil and bake 15 min. Remove foil.

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  • Meanwhile, microwave bell pepper strips with 2 tbsp water for 1 minute, until softened. Drain. Scatter sausage, bell pepper strips, scallions and cheddar into pie crust. In a large bowl, whisk eggs, milk, salt and black pepper and pour into crust. Bake 15 min, then reduce heat to 350 degrees. Bake 25 min or until center is set. Cool 10 min before slicing. Quick Tip: To prevent rips, let crust come to room temp before unrolling.

Make it Vegetarian

  • Go for chopped veggie sausage instead of pork.

Make it GF

  • Skip the crust; just pour mixture into a greased pie plate. (Use GF sausage too!)

Other Combinations

  • Poblano peppers + corn + pepper Jack

  • Broccoli + bacon + cheddar

  • Hash browns + chives + crumbled feta

Tips

Make it vegetarian: Go for chopped veggie sausage instead of pork. Make it GF: Skip the crust—just pour mixture into a greased pie plate. (Use GF sausage too!)

Nutrition Facts

437 calories; 32 g total fat; 1017 mg sodium. 21 g carbohydrates; 18 g protein;

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