Miller Haus Bed and Breakfast Quiche
June 6, 2011
At our family B&B in Ohio’s Amish Country this recipe is very popular. Actually, it is we keep copies on hand because so many people ask for the recipe. Packed with good Italian sausage and the addition of heavy whipping cream, how can we go wrong?
1 pound of mild Italian sausage
1/4 cup chopped onions
1/4 cup green pepper
1/2 chopped small jalapeno
1 cup heavy whipping cream
1/8 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
fresh chopped parsley
fresh chopped basil (optional)
a pinch of garlic powder
a pinch of cayenne pepper
Preheat oven to 350°F.
Brown and drain sausage. Return sausage to frying pan and add onions and peppers. Lightly saute for approximately 2 minutes.
Combine whipping cream, salt, pepper, garlic powder, cayenne, parsley, basil (optional), and eggs. (Parsley and basil measurements are personal preference). Mix well and set liquid mixture aside.
In a 8” deep partially baked pie crust (I bake mine 7-9 minutes at 400 degrees). Place sausage mixture into crust. Top sausage mixture with shredded cheese . Pour 1/2 liquid mixture over sausage and cheese then sprinkle with a dash of parsley and paprika. Pour the rest of the mixture over the top of sausage mixture.
**Note- take your time pouring the liquid over the sausage mixture to avoid overflowing.
Place quiche on a cookie sheet and bake at 350° for 50 minutes to 1 hour.
Remember, there are many great frozen store bought crusts out there. Don’t let the crust keep you from making this quiche!
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