I bought 24 eggs recently. We were going through them quickly, so I figured I might as well stock up a bit. Of course, now that I had them all on hand…we didn’t eat any. Since it’s Sunday, and they expire in a week, I threw together a casserole with six of the eggs. It turned out so good that my husband commented “you can make that one again!”. Oh, you bet I will. Especially since we have 15 chickens here that should start laying here in a few months.
Sausage and Onion Quiche
- 1 ready made pie crust
- 6 eggs, scrambled
- 1 cup whole milk
- 1 lb ground turkey breakfast sausage, cooked
- 1/4 onion, diced (I added these in with the sausage to cook them a bit and hide them from my onion hating husband)
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375
- Defrost pie crust and place into pie pan (I couldn’t find my pie pan, so I used a round cake pan)
- Layer sausage, onions, and cheese on top of the pie crust
- Mix milk and eggs, pour into pie pan
Bake at 375 for 30 minutes. Increase heat to 400 and bake until top begins to brown.
Remove from oven and let rest for a few minutes, slice into pie pieces and serve.
(I’d also add in some sautéed mushrooms, but I was already pushing it with the onions.)
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #FRONTPORCHBLISS and I’ll be sure to find it.