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!
Johnsonville® Ground Mild Italian sausage
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Pastry for single-crust pie (9 inches)
3 large eggs, lightly beaten
1 cup whole milk
1/8 teaspoon ground mustard
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.
Originally published as Rock 'n' River Breakfast Quiche in Country
October/November 1991, p39
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