Prep 30 mins
Cook 35 mins
At one time quiche was considered a 'sophisticated' dish, served at well to do luncheons. My how things have changed. Now a regular weekday meal in many homes, quiche may contain ingredients from the exotic to the ordinary. Here's a new version I hope will find a place in your collection. Created for RSC 16.
- 177.44 ml corn, flake crumbs
- 14.79 ml butter, melted
- 236.59 ml sweet Italian sausage, ground (will cook down to 3/4 cup)
- 118.29 ml sweet onion, finely diced
- 177.44 ml portabella mushroom cap, sliced 1/4-inch thick, then chopped
- 236.59 ml swiss cheese, shredded
- 5 eggs, beaten
- 236.59 ml half-and-half cream
- 1.23 ml dried whole thyme
- 1.23 ml salt
- 2.46 ml fresh ground black pepper
- 29.58 ml chives, chopped
- Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
- Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
- In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
- Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
- Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
- Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.
This was one of our favorites from RSC #16. My hubby put this on his "don't you dare lose the recipe" list and awarded 5 stars. I loved the perfect measurements. The amounts listed fit perfectly into my deep dish pie plate. No drippy runovers or the finished quiche too thin after baking so I give high fives for that alone! The quiche itself is wonderful; light & fluffy and full of flavor. My DH enjoyed the conrflake crust, but I personally found it too bready. I will use a pie crust, but will be using this recipe again & again. Thank you for sharing your recipe & good luck in the contest! :-)
I've been making these up several at a time, baking them, then freezing them and they reheat wonderfully to serve for quick and easy make ahead breakfasts (or any meal). We use them when we have overnight guests a lot! And nobody believes that I made them, they are so good! We are going camping this weekend and Im going to try to alter it to make it a delicious scramble, since we don't have an oven in our pop up!
I really enjoy making quiche, and this one is exceptional. It is so flavorful and the cornflake crust is wonderful! I absolutely love all of the ingredients in this. They go together so well. The taste is just delicious. It is definitely a recipe that is going into my Tried and True recipe file.