Quiche is one of those meals that can be made for pretty much any meal, it’s not one of those that can only be a breakfast food. I also love it because it’s so versatile and there are tons of flavors that can be combined in a quiche. There are also many types of dishes it can accompany.
For supper I decided that I wanted to have a quiche. I had made a pie for something and so I had some leftover crust that I needed to use before it went bad, I thought quiche was the perfect thing to use it up on. I already had enough sweets around my house so I decided I didn’t need to make another pie at the time so quiche was the next thing that came to mind.
This quiche was very hearty by itself and could be served alone. I deicded I wanted to make something to accompany it so we would have more than one item for our meal. Since we were having it for supper I decided to make some balsamic roasted asparagus to go with it; they went together wonderfully.
I know there are tons of quiche recipes floating around but I got this one from “Big Taste of Little Rock”, it’s the Junior League of Little Rock’s newest cookbook. Spencer got this for me for a Christmas present. There are so many things I want to make out of here, but this was the first recipe I’ve made from it and it didn’t let me down.
Sausage and Pepper Quiche
Ingredients:
1 pound hot sausage
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
1 unbaked (9-inch) pie shell
2 eggs
1/2 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon cornstarch
1/2 cup milk
salt and pepper to taste
Directions:
Brown the sausage with the red bell pepper, green bell pepper, and onion in a skillet, stirring until the sausage is crumbly; drain. Spoon into the pie shell.
Combine the eggs, mayonnaise, cheese, cornstarch and milk in a bowl and mix well. Season with salt and pepper. Pour over the sausage mixture in the pie shell.
Bake at 350 degrees for 40 minutes or until set and golden brown.
