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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!
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 pound bulk 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
  • 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.
Nutrition Facts
1 slice: 422 calories, 29g fat (15g saturated fat), 170mg cholesterol, 577mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 18g protein.

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