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Rock 'n' River Breakfast Quiche

 Rock 'n' River Breakfast Quiche
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!
6 ServingsPrep: 15 min. Bake: 30 min.

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

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.