This Brunch Quiche is loved by people who don’t typically love quiche. Because of the biscuit mix, it is a yummy delicious comfort food quiche.
This Quiche is perfect for brunch. It is heartier than most quiches. When I think of quiche I think of a dainty dish that you eat at a party that you wear dresses and are prim and proper. This Brunch Quiche is more unsophisticated. It’s for those of us who wear jeans, work hard with our hands, and need a good hearty meal to get our days work done.
This recipe calls for breakfast sausage. If you are interested, you can make your own. It’s not terribly difficult. It just requires the right tools. You can read about making your own over in my post Homemade Breakfast Sausage.
Brunch Quiche comes from Rosemary Brown’s Big Kitchen Instruction Book. This book is out of print. However, if you can get your hands on a copy, I highly recommend it.
I use it more often for the reference section than the recipes. While I like the recipes in it, the reference section is so very helpful. It has food facts, food storage, food terms, food math, substitutions, container capacities, and measurement and conversion charts.
I use the food math quite often. This section helps you convert the number of apples to cups, cups in a pound of sugar, ears of corn to cups, and so many more. And the substitutions list is rather extensive.
- 1 lb breakfast sausage
- 1 bunch green onions
- 1 cup cheddar cheese, shredded
- 1 1/2 cups milk
- 1 cup biscuit mix, See link in instructions
- 3/4 cup sour cream
- 3 eggs
- Salt & Pepper
- Preheat oven to 350.
- In a dutch oven, brown sausage. Once cooked, removed from the heat.
- Using scissors cut green onions. Sprinkle onions and cheese over sausage.
- In a blender mix milk biscuit mix, sour cream, and eggs. Pour over top the sausage. Sprinkle with salt and pepper.
- Bake for 35 -45 minutes or until set in center.
- Let stand for 10 – 15 minutes before cutting
You can also make this in a 2 quart casserole dish. Just brown the sausage in a skillet, and then put all the ingredients in the casserole dish.
Adapted from Rosemary Brown’s Big Kitchen Instruction Book*.
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