Breakfast
Baked Quiche
A hearty sausage, cheddar, and egg bake with bread and mushrooms.
Cook1 hour 30 mins
Serves 8–10
Method
- Brown the sausage and set aside. Arrange the bread in the bottom of a Dutch oven and sprinkle with cheddar and cooked sausage.
- Beat the eggs with the green pepper, green onions, 1/2 cup (120 ml) milk, and mustard. Pour over the bread and cheese.
- Refrigerate overnight if desired.
- Mix the soup with the remaining 1/4 cup (60 ml) milk, spread over the egg mixture, and top with mushrooms.
- Bake at 300°F (150°C), or with 8–10 coals below and 12–14 above, for about 1 1/2 hours, until the eggs are set.
- Brown the sausage and set aside. Arrange the bread in the bottom of a Dutch oven and sprinkle with cheddar and cooked sausage.
- Beat the eggs with the green pepper, green onions, 120 ml milk, and mustard. Pour over the bread and cheese.
- Refrigerate overnight if desired.
- Mix the soup with the remaining 60 ml milk, spread over the egg mixture, and top with mushrooms.
- Bake at 150°C, or with 8–10 coals below and 12–14 above, for about 1 1/2 hours, until the eggs are set.
Source and recipe details
The original recipe does not provide preparation or total time.
- The source omits when to add the cooked sausage; it is layered with the cheese here. Can sizes and optional overnight chilling time are not specified.