Sausage, Egg, and Cheese Quiche

Recently we had a brunch with friends and I was asked to bring something. In normal Amber fashion, I wanted to try something new. I decided on a quiche, something I've never made before. I have always liked quiche, but I've never attempted to make one on my own. But let me tell you, they are so easy! I made my own pie crust, which is so so yummy, but it would taste just as good with one of those Pillsbury roll out pie crusts. All you do is mix up your ingredients, pour into a pie crust, bake, and dig in! Could it get any easier? Well if you're like me, I always worry if things are done, so I end up cutting into them, baking them longer than they should be, or whatever. That's why mine is a cut mark in it, if you can see it, and it's a little over browned on the top, but man was it good. I can't wait to make another one!! This week I made this for dinner for me and the boys. I used a small pie plate and two ramekins to make it so each boy would have an individual dish. I thought they might like that. My 4 year old groaned and gagged and ewwed upon looking at it. (He isn't a fan of things mixed together or melted cheese.) After I made him try it, he loved it. I am not kidding here, he really did. His favorite part, of course is the crust, mine too!

Breakfast Quiche
adapted from Mommy's Kitchen

Ingredients:
1  9 inch unbaked deep dish pie crust (I used a homemade whole wheat crust.)
1 ½ cups shredded cheddar or Monterey jack cheese
1 ½ cups milk
1 tablespoon flour
5 eggs (slightly beaten)
3/4-1 cup breakfast sausage cooked and crumbled.

Directions:

Add shredded cheese to bowl and toss cheese with flour, set aside. Cook sausage until cooked. Drain off any grease. Crumble the sausage and set aside. In a large bowl combine the eggs and milk. Add the sausage and cheese to the egg mix and mix well. Pour into an unbaked crust. Bake at 350 for 1 hour or until set. Insert toothpick or knife to test for doneness. If you're concerned about the crust burning, about half way through, cover the crust with foil. As you can tell from my picture, I didn't check my crust soon enough, mine was a little burned, but it still tasted good.

This recipe is linked to Prairie Story, It's a Keeper Thursday, Mangos and Chutney, and Beauty and Bedlam.