Easy Quiche
(or sausage pie as my kids usually call it)
2 regular pie crusts
4 large eggs
1 cup sour cream (can be low fat or fat free)
1 cup grated cheese (can be low fat) - we usually
use cheddar
1 small onion diced
dash of cayenne pepper (optional)
1/2 to 1 lb. breakfast sausage, browned and crumbled
(may substitute diced cooked ham or crumbled bacon)
Preheat Oven: 375°
Mix eggs, sour cream, onion, and cayenne in large
bow. Prick the bottom of the pie crusts with a fork to help prevent 'bubbling'.
Place approximately 1/2 of the meat in each crust and about 1/3 cup of
the cheese in each crust. Pour the egg mixture over the meat and cheese,
sprinkle with the remaining 1/3 cup of the cheese evenly over both pies.
Bake until golden brown. (Approx. 30 minutes)
The amount of meat you use is up to your own preferences.
A full pound of sausage for 2 pies seems almost like too much meat so adjust
to your own tastes. You can also mix in chopped broccoli or well drained
spinach to add even more nutrition to the dish but we really prefer the
veggies on the side.
This freezes wonderfully and may even be better when
reheated! I usually double the recipe and make 4 at a time, some for that
night's meal and some to have for left-overs in the fridge or freezer.
Wrap tightly in foil to freeze. Can be reheated in
a low oven directly from the freezer, or you can thaw in the fridge during
the day and reheat more quickly in the evening.
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