Sausage Brie Quiche
No matter what it is, I LOVE breakfast. I LOVE LOVE breakfast.
Okay, so there’s a couple breakfast places that I frequent and I treat myself to their quiche because I love crust, or anything that has carbs in it for that matter… AND I love breakfast.
Lately, I’ve been craving a good quiche and figured I would make my own for dinner instead. Who says you can’t have quiche for dinner? You can and you should! Boy oh boy oh boy, this is probably my favorite quiche to date. It is soooo tasty my mouth longs for this delicious treat. Anything homemade is well worth the time spent making it.
By the way, the difference between a quiche and a frittata is the crust. It all lies within the crust and though I enjoy myself a good fritatta, I will choose a quiche over a frittata any day simply because of the crust. So why do people call it a “crustless quiche,” I’m not sure to be honest, maybe they want it to sound more appealing than a frittata while making it more complicated for everyone else. Who knows.
Enough said, I think you get the picture and my deep desire for a good crust and good breakfast.
- 12 Eggs
- 3/4 cup half and half
- 1 tbsp parsley
- 1/2 tsp salt
- 2 tsp paprika
- 1 1/2 tsp garlic salt
- 1/2 cup tomatoes, chopped
- 1/2 Brie Cheese, chopped
- 1/2 shredded cheese
- 8 breakfast sausages, cooked and sliced
- Pie Crust (grandma’s pie crust is the best, I simply half the recipe)
Make crust and lay in the bottom of a greased pie plate. Set aside
Meanwhile, in a large bowl combine eggs and half & half. Whisk together for about 1 minute. Add in parsley, salt, paprika and garlic salt. Stir well.
Add in chopped tomatoes, brie and cheese.
Combine sausage and give it a good stir. Poor over crust.
Bake at 375 degrees for 25-30 minutes or until the middle does not wiggle. :)
Served with crunchy grapes and a toasted croissant with garlic butter.