Easter is this coming Sunday and one of the memories I have from my childhood AND from when my kids were little is dying Easter eggs, hiding Easter eggs and of course trying to find them.
Most of the Easter eggs we dyed were hard – boiled eggs, but sometimes we made special eggs that we could keep “forever.” Those eggs were blown and we just dyed the shells.
So…what to do with the eggs? Of course, you could make a cake or scramble them for breakfast, but my favorite is making quiche.
Below is our favorite recipe for quiche and if at all possible – make this crust. It is what makes the quiche so delicious!
Sausage & Cheese Quiche
Notes: This recipe is for a sausage and cheese quiche; however, you can change it up however you’d like. For example, replace the sausage, cheese and onions with spinach, tomatoes and feta and add a little basil and oregano; OR use broccoli and cheddar.
The combinations are endless and at my house, the choice is always based on what little dabs of leftovers I have in the fridge. You know, that one slice of red pepper or that one serving of broccoli from dinner the night before. Quiche is a great way to use up left overs.
Quiche freezes well and if you are trying to avoid carbs, just cook it without the crust.
Ingredients for 1 Quiche
- 1 pie crust
- 1/2 – 1 lbs sausage, browned & drained (I use 1/2 for 1 quiche, but you can make it meatier if you wish)
- ½ cup chopped onions or scallions
- 8 eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp pepper
- ½ cup cheddar cheese
Directions for Recipe:
- Brown sausage & onion in skillet and drain on paper towel
- Line pie pan w/ pie crust
- Put shallow layer of cheddar cheese on crust. Then put a layer of sausage & onion
- Top w/ remainder of cheese
- Beat eggs w/ milk, salt & pepper
- Pour over mixture in pie shell
- Bake at 350 for 30-45 minutes. If the crust begins to get too dark before the quiche is done, lay a piece of aluminum foil over the quiche – don’t seal it.
Pie Dough Recipe
Ingredients for 2 crusts:
- 2 ½ cups all purpose flour
- 2 tbs sugar
- 1 tsp salt
- ½ cup vegetable shortening
- 6 tbs butter
- ½ cup water
Directions for Making Dough:
- Process flour, sugar and salt in food processor until combined (5 seconds).
- Scatter shortening over top and process until mixture resembles cornmeal (10 seconds)
- Scatter butter over top and pulse until mixture resembles course crumbs (10 pulses)
- Transfer mixture to medium bowl. Sprinkle water over mixture
- Stir & press dough together using spatula.
- Do not knead dough. It will be clumpy. Turn dough onto sheet of plastic warp and flatten into 4” disk. Wrap tightly and refrigerate for 1 hour (can freeze at this point).
- Before rolling dough out, let it sit on counter to soften slightly – about 10 minutes.