Quick & Easy Quiche

I LOVE quiche! It’s one of my favorite things to whip up quickly to have for breakfast, lunch, or supper. It’s a very versatile dish, and definitely a crowd pleaser. I typically just start my quiche with a store bought pie shell, which works well if you don’t have time to make your own, but if you decide to make your crust from scratch, that works too!

Ingredients:

• 2 deep dish pie shells (I use compliments brand)

• Sausage (whatever type you like, approx 300g)

• 1 pkg of white button mushrooms (200g)

• approx 1/2 cup of onion (adjust amount to your liking)

• approx 1/2 cup of green onion (adjust amount to your liking)

• 6 eggs (I use large brown eggs)

• approx 2 cups of milk (I use 2%)

• approx 1 cup of cheese, shredded (I use Armstrong pizza mozzerella)

Turn the oven on to 400F, and pull the pie shells out of the freezer. Once the oven heats up, prick the bottom of the pie shells with a fork a few times, then put the shells into the oven for 8 minutes.

While the pie shells are doing their preliminary cook, start frying the mushrooms and onions (regular onions, not green) together in a frying pan.

At the same time as the onions and mushrooms are frying, cook your sausages in another frying pan. If you’d rather use a toaster oven, oven, or griddle, feel free to do that instead.

Once the sausages have finished cooking, pat the grease off of them with a paper towel, then cut the sausages into small pieces.

By this time, the 8 minutes will be up on the oven timer, and you’ll want to pull the pie crusts out of the oven. Leave them on the stovetop, and turn the oven heat level down to 325F.

Once the mushrooms and onions are fully cooked, add the cut sausage pieces to the pan with the onions and mushrooms and mix the ingredients all together.

In the meantime, add your eggs and milk to a glass pyrex and mix them together. I typically add 3 eggs and 3/4 to 1 cup of milk into the pyrex to fill just 1 pie shell at a time. Then I repeat for the other pie shell. If you want to do both at the same time in a larger pyrex that works too.

Add the chopped green onions into the egg/milk mixture.

Next add the shredded cheese! I always use Armstrong brand cheese because it tastes great and I love the way it crisps in the oven. I use the same cheese when I make pizza and it’s an absolute game changer.

ASSEMBLY TIME!

Add the sausage, onion, mushroom mixture to the pie shells.

Pour the egg/milk/cheese/green onion mixture overtop of the sausages. The quiches are now ready for the oven! I put them on baking pans just for ease of grabbing them out of the oven, and to make sure if for some reason there’s spillover (which has never happened to me with these) that it gets caught on the pan rather than dropping to the bottom of the oven.

Bake for 1 hour at 325F and just like that, you’ve got yourself a delicious meal. Once the quiches have cooled, I put aluminum foil over top as a cover, and put them in the refrigerator. They’ll keep for 4-5 days in the fridge.

EATING TIME! I hope you enjoy!