Camp David Winter Quiche: Breakfast-Brunch
Prep time:2 hours
1 box Pie crust
2 cups Colby/Jack Cheese, shredded
3/4 cup Frozen Hash Browns
1/4 cup Onion, thinly sliced
1/2 cup Bulk Pork Sausage, prepared per package instructions
Salt and Pepper to taste
2 tablespoons Cooking Oil
2 tablespoons Parsley, dried or fresh chopped
2 cups Half & Half
Night before, spray a pie plate or quiche pan with cooking spray. Place the crust in the pan. Crimp the edges, allowing high edge to prevent overflow during baking.
Cook the sausage according to directions. Allow to come to room temperature. I do this way ahead of time and freeze it in serving sizes. Prior to assembly, remove a package from the freezer and allow to defrost.
Panfry the hash browns and onions in the oil. Salt and pepper to taste. Stir in parsley at the end of cooking. Allow to come to room temperature. When potatoes and sausage are cool, layer them in the dish. Top with remaining cheese. Cover and refrigerate.
Mix the eggs and Half & Half. Beat well. Cover and refrigerate.
Next morning, preheat oven to 375. Remove quiche and egg mixture from refrigerator. Salt and pepper the egg mixure. Pour over the quiche. Bake in the middle of the oven about 90 minutes. Let the crust be your guide: not too pale, not too brown. Quiche will be brown and evenly risen when done. I serve with apple slices and dried cranberries, sauteed in butter and suga.