Photo credit: Michael Kartes
You often see bacon or ham with cheese in a quiche. I decided to combine bacon and ham with breakfast sausage for this quiche. I got the idea from my husband, who loves to load up eggs with all the breakfast meats. When he sees the words “meat lover’s” on a menu, he’s bound to order that dish. You can prep this quiche in advance and bake it the next day. I like to serve it for special brunch occasions, like Easter.
Excerpted from Super Soul Food by permission of Sasquatch Books.
Makes one 9-inch quiche
6 large eggs, beaten
3/4 cup half-and-half
½ pound ground breakfast sausage, cooked and crumbled
½ pound hickory-smoked bacon, cooked and crumbled
½ cup diced ham
1½ cups shredded Colby Jack cheese
½ cup chopped green onions
½ cup diced red bell pepper
2 teaspoons seasoning salt
½ teaspoon ground black pepper
1 store-bought deep-dish pastry shell, frozen
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, whisk the eggs with the half-and-half. Add the sausage, bacon, ham, cheese, green onions, bell pepper, and seasoning salt and pepper. Stir to combine, then pour the mixture into the frozen pastry shell.
3. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is just set. Remove from the oven and let sit for 10 minutes before serving.
(c)2022 by Rosie Mayes. All rights reserved. Read more about Rosie’s thoughts on the book in our article “Rosie Mayes Connects Fans with Super Soul Food for Second Cookbook.”