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Rock 'n' River Breakfast Quiche Recipe

When the weather's fine, be sure to opt for breakfast (served for inn guests only) on the outdoor patio overlooking the trout ponds. A hot 'n' hearty entree like this tasty quiche will leave you fortified for fishing!

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Rock 'n' River Breakfast Quiche Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

1/2 pound bulk mild Johnsonville® Ground Sausage
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Pastry for single-crust pie (9 inches)
3 eggs, lightly beaten
1 cup milk
1/8 teaspoon ground mustard
Dash nutmeg

Directions

In a skillet, cook sausage over medium heat until no longer pink. Layer sausage then cheeses in unbaked pastry shell. Combine the remaining ingredients; pour over sausage and cheese.
Bake at 350° for 30 minutes. Let stand 5 minutes before cutting and serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 422 calories, 29 g fat (15 g saturated fat), 170 mg cholesterol, 577 mg sodium, 21 g carbohydrate, trace fiber, 18 g protein.

Originally published as Rock 'n' River Breakfast Quiche in Country October/November 1991, p39