A delicious and beautiful breakfast quiche studded with sausage, mushrooms, broccoli, and green onions. This easy recipe is perfect for weekend breakfast or brunch.
Today I’m sharing with you her recipe for this Breakfast Sausage Quiche she made for us this week. It was just too good not to share with you. Made with cut breakfast sausage links, broccoli, mushrooms, and green onions, this recipe is perfect for a weekend brunch or as nice dinner with a light salad on the side. Honestly, is there ever a time of day you can’t each quiche? I didn’t think so!
I hope you enjoy Grace’s quiche as much as we did.
- 1 pre-made or homemade pie crust
- 1/2 pound breakfast sausage links, sliced in small pieces
- 1 medium onion, chopped
- ½ cup chopped broccoli
- ½ cup sliced mushrooms
- ¼ cup thinly sliced green onions
- 6 eggs
- 1 cup heavy cream
- 4 ounces shredded Monterey jack cheese
- 4 ounces shredded mozzarella cheese
Preheat the oven to 375 degrees.
Generously spray a pie plate with non-stick spray. Transfer the pie dough on top of the plate.
In a medium pan, saute the sausage. Once the sausage is browned, remove the sausage from the pan. Add the onions and cook for 5 minutes. Add the broccoli, mushrooms, and green onions. Saute for 5 minutes. Spoon the sausage mixture evenly into the pie plate.
In a large bowl, whisk the eggs, cream, and cheeses. Pour the egg mixture in the pie shell.
Bake the quiche for 45 minutes or until done. Allow the quiche to cool for at least 10 minutes before serving.