Quiche is like one of those wonderfully delicious breakfast foods that gets forgotten. It's so ridiculously easy to make, and adaptable to whatever you want to throw in it. I've used this same recipe for spinach, bacon and swiss, and veggie medleys with cheddar cheese. You can also amp up the calories with half and half or even sour cream replacing skim milk if you're bringing it to a gathering, or leave it as is with my skinny version (honestly, the taste isn't that much different!). It also freezes really nicely pre-baking, so you can bake one and freeze the other. I like to make it a little spicier with Haberno Pepperjack cheese that I'll pick up at the store, or I'll leave the cheese mild and eat the quiche with Sriracha on top!
Sweet Pepper & Spicy Sausage Quiche
1 cup flour (sub whole wheat flour for a healthier version)
1⁄2 teaspoon salt
1⁄4 cup olive oil
1⁄4 cup cold water
1/2 cup skim milk
1 lb of ground turkey breakfast sausage
3/4 cup chopped sweet peppers (A mix of yellow, orange and red are the ones I use)
3/4 cup shredded cheese (colby, mild cheddar or pepperjack are all great!)
a dash of black pepper
Preheat oven to 400 degrees.
Mix flour and salt in a separate bowl. Whisk together oil and water, and then mix with dry ingredients with a fork.
Press into 9" pie crust pan, working your way from the middle of the pan to the outer edges. Try to get the thickness as even as possible. Don't be too much of a perfectionist here - An uneven crust on the edges is the prettiest kind I think!
Brown your sausage in a skillet, drain grease and set aside. Mix up eggs and milk with a dash of pepper in a bowl. Add in cheese, sausage and chopped peppers.
Pour in your filling over the pie crust. Do not overfill (leave a little 1/4" gap) or you'll be super sad when your quiche spills over!
Bake for 40-45 minutes until eggs are done. You may want to use a crust protector or a little foil over the edges of the crust. Sometimes it gets too brown, and this helps keep your crust nice and golden while the eggs bake!