Friday, November 7, 2008


I had been wanting to try making a quiche ever since the chickens started laying eggs but for some reason hadn't gotten around to it. I thought it was going to be hard I guess. I got home a little early tonight and Bryon was at a work party so tonight was the night. It's too hard to make on weeknights because it takes an hour to bake but Grace helped and we made it tonight. I cut the mushrooms up into tiny, tiny pieces so she wouldn't really recognize them and she ate it up! We both did. It was delicious. I opened up a can of organic tomato soup and added a little of the 1/2 and 1/2 to it and some croutons on top for each of us and we had a nice little gourmet feast tonight! I think it's going to have to become a regular meal :)
Here it is if you want to try it. I found the recipe on and substituted sausage for bacon and added mushrooms. I just used one of the finely shredded mixed cheddar cheese bags.
YUUUUMMMMMYYYYYY! It will probably be breakfast in the morning too!

8 ounces bacon ( I used about 3/4 pound of sausage instead)
1 (4 oz) can mushrooms, finely diced and drained
2 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 1/2 cups half-and-half
1/2 cup diced onion (I didn't use the onions)
1 (4 ounce) can diced green chile peppers, drained


Preheat oven to 350 degrees F (175 degrees C). Place bacon and or sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place crust in a 9 inch glass pie plate (I used the kind with an aluminum pan). Sprinkle bacon/sausage inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese, mushrooms and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crusts evenly.

Bake in preheated oven for 60 minutes (I covered it with foil the last 10 minutes so the crust wouldn't burn), until set. Let stand 10 minutes before serving.

This was supposed to make one quiche but I used more than 8 oz of sausage so it made two perfectly yummy ones!


  1. Bravo! I can just smell it!

  2. Looks delicious Lisa!! Bringing it to Sunday School anytime soon???

  3. Tried the quiche. It was wonderful and easy to make. Thanks for the recipe.


    I work with Judy


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