Quiche is a very flexible and forgiving dish. It’s an easy way to use up any leftover veggies and proteins when it is nearly time to pick up more groceries.
![a top down view of a cream cheese quiche surrounded by tabasco and sweet peppers](https://www.goodchickengardens.com/wp-content/uploads/2023/09/Snapchat-1712766568-1024x984.jpg)
Ingredients
Sausage Patties | 12 |
Cream Cheese | 8oz |
Bell Pepper | 1 |
Banana Peppers | 3 |
Sweet Peppers | 4 |
Onion | 1/2 |
Eggs | 6-8 |
Salt | 1 tsp |
Pepper | 1/2 tsp |
Garlic Powder | 1 tsp |
Prep
Step One
Brown the Sausage Patties in a frying pan over medium heat. It’s Chef’s Choice to break them apart or leave them in uniform patties. Once cooked, spread evenly across the bottom of the baking dish.
Step Two
Crack Eggs into a bowl. Add Salt, Pepper, Garlic Powder, and any other desired seasoning-Chef’s Choice. Stir thoroughly using a fork or whisk.
Step Three
Add Cream Cheese to the Eggs in small pieces and break them apart with the utensil. Keep stirring until the Cream Cheese is consistently distributed throughout the Egg, then stir in chopped Peppers and Onion.
Step Four
Pour Egg, Cheese, and Veggie mixture over the Sausage Patties in the pan. Leave around 1/2 inch between the mixture and the top of the pan to reduce chance of spill or overflow. Garnish if desired.
Step Five
Place pan on top rack of oven for 30 minutes or until the quiche is firm on top and only soft, not soggy, in the center. Remove from the oven and let it cool for 10-15 minutes before serving.