Bacon and Sausage Quiche
Christy
This recipe makes two 9 inch pies
ingredients
- Thick sliced bacon
- Sausage links
- 1 (8 ounce) container sour cream
- salt and pepper to taste
- 2 (9 inch) unbaked pie crusts
- 2 tablespoons olive oil
- 1 onion, finely diced
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated
- 8 eggs
- 1 1/2 cups half-and-half cream
- 1 tablespoon dried parsley
- salt and pepper to taste
directions
- 1
1. Preheat oven to 375 degrees. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Do the same with the sausage.
- 2
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in bacon and sausage. Remove from heat.
- 3
3. In a large bowl, combine sour cream, salt and pepper. Divide, and spread into 2 pie crusts. Layer with bacon and sausage mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
- 4
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Source: Christy
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