This quiche is packed full of smoky, southwestern flavors. Perfect for breakfast, lunch or dinner! This recipe makes two quiches; one to eat and one to freeze for later. Serve with salsa and a dollop of sour cream to top it off!
Breakfast is our favorite meal of the day at the Hworth house. I try to create or develop one new #wrecipe every weekend. This was a hit at our house. As I stated above, this makes two quiches. I baked both and froze one for a family brunch we are having in a couple weeks.
I used premade frozen crusts for this recipe. Let’s get real. My boys are wild and I’m usually not only cooking, but breaking up fights, carrying one on my hip or stopping one (or both) from breaking/destroying something. If you would like to make your own crust, I’m sure it would be awesome and props to you. If you’re a slacker like me, you can find these in the freezer section at your local grocery store.
Southwest Sausage Quiche
Ingredients
- 1 lb ground pork sausage
- 1½ cup shredded cheese
- 14.5 oz diced tomatoes with chilis (drained)
- 2 tbsp taco seasoning
- 6 eggs
- 1 cup whole milk
- salt and pepper, to taste
- 2 9-inch frozen pie crusts
Instructions
- Preheat oven to 350°.
- Cook sausage in a skillet over medium heat until browned and discard drippings.
- In a medium sized bowl, whisk together eggs, milk and seasonings.
- Place the two pie crusts on a cookie sheet. Divide the sausage into the bottom of each pie crust and spread. Top with half the cheese and tomatoes. Pour the egg mixture over the top. Sprinkle the other half of the cheese.
- Bake for 60 minutes uncovered. Let rest for 5-10 minutes before serving. Garnish with cilantro and pair with salsa and a dollup of sour cream. Enjoy!
