Sausage and Bacon Breakfast Quiche

From the Marcy/April Taste of South magazine You may also substitute Monterey Jack cheese per the recipe.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1 quiche

Ingredients

• 1 1⁄2 cups cheddar cheese, shredded
• 1  tablespoon flour
• 4  large eggs, lightly beaten
• 1 1⁄2 cups  whole milk (or half and half)
• 4  slices bacon, cooked and crumbled
• 1  cup breakfast sausage, cooked and crumbled
• 1  pie crust, 9-inch deep dish, unbaked

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, toss cheese with flour. Set aside.
3. In a large bowl, combine eggs and milk. Add bacon, sausage and cheese mixture, mixing well. Pour egg mixture into unbaked piecrust.
4. Bake until eggs are set and a wooden toothpick inserted into the center of the quiche comes out clean, approximately 1 hour.
5. Let cool slightly, serve warm.