I love this recipe because it is great to use up leftover mashed potatoes and vegetables, especially the day after a big meal. You can substitute sweet Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland
Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. I frequently use leftover broccoli from a previous meal for this dish.—Mary Licata, Pembroke Pines, Florida
You won't be able to eat just one of these cute mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table.—Dawn Stitt, Hesperia, Michigan
Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.
Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men.
Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12.
-Deanna Baldwin, Bermuda Dunes, California
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
“I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque.” —Danna Rogers, Westport, Connecticut