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.
Set the Cream Cheese out to soften to room temperature or microwave it on a microwave safe plate for 10 seconds. Dice or finely chop the Bell Peppers, Banana Peppers, Sweet Peppers, and Onion. You will need a casserole dish, a pie pan, or a round cake pan to cook the quiche in and a mixing bowl. Preheat oven to 375°.
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.
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.
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.
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.
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.
Add fresh tabasco peppers for a kick!