BACON AND SAUSAGE QUICHE
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This Bacon and Sausage Quiche is perfect for lunch or dinner with a side salad and a glass of wine! It’s creamy, cheesy and so delicious! A flavorful, savory addition to any brunch and a great way to use up leftover meat and veggies.
Bacon and Sausage Quiche
I enjoy quiche, not only because it’s a delicious hearty meal but it’s flexible. Making quiche is a great way to use random leftovers in your fridge. Especially since the vegetables need to be pre-cooked for quiche. Otherwise, they don’t really get done enough. Try broccoli, asparagus, mushrooms, onions, and peppers in any combination makes a good quiche. As well, different cheeses are good quiche ingredients.
Bacon and Sausage Quiche is my all time favorite quiche recipe. It’s a hearty dish with both bacon and sausage. Quiche requires a few steps, but not difficult ones. I saved some time by using a pre-made pie crust.
This Bacon and Sausage Quiche is perfect for lunch or dinner with a side salad and a glass of wine! It’s creamy, cheesy and so delicious! A flavorful, savory addition to any brunch and a great way to use up leftover meat and veggies.
A menagerie of quiches elevates a simple brunch. A serving of salad or fruit is all you need to complete the meal. Here are some of my favorite quiche recipes and suggestions for you.
How much do you know about eggs?
Since eggs are an essential ingredient in quiche, how much do you know about eggs?
Do you know that the dates on egg cartons are not expiration dates? Actually, it’s the date used for stores to know how long they can sell the eggs. It’s a ‘pack date’. Egg cartons with the USDA grade on them are required to have this ‘pack date’. Furthermore, this date is a three-digit code that corresponds with the consecutive day of the year. For example, January 1 would be 001 December 31 would be 365. Get it?
After purchasing eggs, refrigerate them in their original carton in the coldest part of your refrigerator (not the door). As well, assuming continuous refrigeration and they are not cracked or otherwise damaged, raw eggs will be safe to use 3 to 5 weeks after the Julian or ‘pack date’.
Tips for making quiche
- I use a premade pie crust to save time. Here’s a recipe for one of my favorite homemade crust or use your favorite crust recipe.
- I cooked and drained the sausage and bacon beforehand when I was cooking breakfast. By doing this, all you need to do is put the quiche together and bake it.
- Cook the crust 5 minutes before filling.
- Additionally, cover a cookie sheet or cookie sheet with aluminum foil then place your quiche on it. As a result, any overflows will land on the cookie sheet, not your oven. It’s also easier to get the quiche in and out of the oven.
- To reheat frozen quiche: Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Here are some other recipe that you may also enjoy
Bacon and Sausage Quiche
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Save To Your Recipe BoxIngredients
- 1 deep dish pie crust
- 3 ounces bacon cooked crisp and cut into 1/4 inch pieces
- 8 ounces pork sausage cooked and crumbled
- 5 eggs room temperature and lightly beaten
- 2 cups shredded cheese
- 3 green onions green parts only, thinly sliced
- 1 fresh jalapeno seeded and diced
- 4 ounces cream cheese room temperature
- 2 Tablespoons sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 dash hot sauce optional
Instructions
- Preheat oven to 400 degrees.
- Prick center of crust with a fork then bake it for 9 minutes at 400 degrees. Cool for 5 minutes while you cook sausage and bacon.
- Meanwhile, cook bacon and sausage; drain off excess fat.
- Whisk cream cheese, sour cream, eggs, salt, and hot sauce. Mix until smooth.
- Sprinkle bacon, sausage, cheese, jalapeno, and green onions evenly in bottom of pie crust.
- Carefully, pour egg mixture on top of crust. Bake 20 to 22 minutes until golden brown.
- Cool 5 to 10 minutes before cutting.
I doubled this recipe and used Pepperidge Farms puff crust instead of pie crust. (It was the perfect size for the oblong pan, and didn’t have to blind/pre-bake). Everyone raved about how delicious it was, and they even ate all the flakey, light crust!
Thanks for linking this in, Paula. Hope you have a fantastic weekend.