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Cousin Kathy’s Quiche

Who doesn’t love breakfast for dinner?

I needed a “make ahead” dish since I’m having friends over tonight to make ginger bread houses. I wanted something I could pop in the oven when I got home and it would be ready in 20 minutes or less.

Enter the quiche. On it’s own, quiche is pretty basic. But being Irish, my family insists on adding potatoes. YUM! The crust, in my opinion, is the best part. It’s crispy on the outside, but sort of like a giant tater tot.

The crust is made by peeling and shredding several small potatoes (or one big one). Add a dash of oil so that it browns nicely, press it into a pie pan and bake on 350 for about 15 minutes or until nicely browned.

While that bakes, brown a serving or two of sausage with a half teaspoon of dried onion. I use canned sausage that my family gets from the butcher. It’s a pint sized can. I’d imagine half a “log” of sausage will do (but wouldn’t be as yummy as Dolan sausage!).

Mix a small can (5 oz) of evaporated milk with two eggs, 1/2 teaspoon of salt and a dash of pepper.

When the crust and the sausage are ready, spread the sausage in the crust, top with 3/4 cup shredded cheddar cheese, and top with the egg mixture. My family also adds parsley to the top, but frankly, I usually forget and it tastes just fine without it.

Bake at 425 for about 15-20 minutes or until bubbly and melty.

Sadly, I forgot to take a finished photo of my quiche last night, so you’re just going to have to imagine this all bubbly browned and melty cheesy. YUM!

Pair with Entenmann’s and I think you have a well balanced meal. Right?

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  1. March 17, 2011 at 1:49 pm

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