Sausage Quiche

2 refrigerated pie crusts
1 1/2 cups shredded cheese
1 Tbsp. flour
4 eggs
1 cup evaporated milk (not skim and not sweetened condensed)
1 lb. Lean sausage of your choice
1/2 small onion, chopped

Preheat oven to 350 degrees.  Crumble and cook sausage.  Drain.  In a large bowl whisk eggs, cream and flour until well blended.  Stir in cheese, sausage and onions.  Pour evenly into pie shells.  Bake 40-45 minutes or until knife inserted near the center comes out clean.  Set stand about 5 minutes before slicing.

Comments - This dish makes the perfect breakfast, brunch and even dinner.  Add some sliced tomatoes and you have a delicious meal.  For changes - you can make this without the crust and you can use ground beef instead of sausage.  If using ground beef you might want to add some chopped bell peppers, maybe a little garlic.  For your cheese, as my newest cookbook says "Think With Your Taste Buds."  Use cheddar or blends. 

Smoky Sausage Quiche

This dish is so simple to make and to make life even easier I used pre-cut peppers and onions.  These can be found in the freezer department and are usually mixed red and green.   You can cut this recipe in half but after tasting you will probably wish you hadn't.  I used cheddar cheese but I'm sure pepper jack would have been wonderful!  To complete the meal I served a salad and slices of fruit.
See the full recipe by going to Martha's Recipe Cabinet

Bacon Broccoli Quiche

The idea for this dish came from a recipe for Garden Frittata.   The Frittata has on crust and I wanted a crust.  It had no meat so I added bacon.  It called for a couple of ingredients that I decided not to add so to compensate for the changes I increased a couple of the ingredients.  This is so simple to make and is perfect for breakfast, brunch, lunch, and even dinner.  Add a salad and roll and you have dinner.

Changes and short cuts - you can use precooked bacon to save time.  You can change the meat to ham instead of bacon or change the cheese.  You can even use asparagus instead of broccoli.

See the full recipe by going to Martha's Recipe Cabinet