Quiche for Breakfast, Dinner or Both!

This week I had a little trouble coming up with a fast dinner for a busy evening.  I remembered that it had been quite a while since I made our favorite quiche.  I figured that whatever we didn't eat for dinner would be gobbled up for breakfast the next morning.  Our preferred add-ins for the quiche are bell peppers (gives a rainbow of color) and sausage.  I like to use the cook and serve sausages so that I end up only getting one mixing bowl dirty in the prep process. I take the sausages and simply snip them into small bits using my kitchen shears.

Side Note: Having kitchen shears is an easy way to chop sausages or chicken into smaller pieces prior to cooking.  They are one of my favorite tools in the utensil drawer.

I have used this recipe as a make ahead breakfast.  Making the quiche on a Sunday evening makes it easy to slice and package to reheat for breakfast throughout the coming week.

There are only 3 base ingredients to this recipe but then you can mix and match the add-ins to cater to your own family preferences.

Easy Crustless Quiche
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

6 large eggs
1 cup milk
1 cup shredded cheese
salt and pepper to taste

Optional:
1/4 cup chopped onion
1/4 cup chopped bell peppers

1 cup (total) of additional ingredients, suggestions below:

sausage
bacon
broccoli
zucchini
carrots


Preheat oven to 375 degrees and generously grease a 9 inch pie plate. Whisk the eggs and milk until thoroughly mixed, light and fluffy. The more you whisk the eggs, the fluffier the quiche will be in the end.  Add the shredded cheese, salt and pepper, mix again.  The base of your quiche has now been created and you can start to add your extra ingredients.  My favorite combination is 1/4 cup onion, 1/4 cup bell pepper and chopped cook n serve sausages.

Whatever additional ingredients you choose, the total measurement should be about 1 1/2 cups.
Once all your ingredients are mixed together, pour into your prepared pan and bake for 45 minutes.  The quiche should look a little brown on top and puffed up.  Let sit for 5 minutes before slicing.