Rock 'n' River Breakfast Quiche Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. Bake at 350° for 30 minutes. Let stand 5 minutes before cutting and serving. Yield: 6 servings.
Originally published as Rock 'n' River Breakfast Quiche in Country October/November 1991, p39

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Sep. 18, 2008

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