Quiche!

*Note: I wrote this post and meant for it to auto-post Friday, but I clicked "save" instead of "publish" so, here it is. I also meant for it to have pictures, but we ate the quiche up before I could get it done... oops. Enjoy anyway.

I love quiche. I mean, what's not to love, right? It's like breakfast pie. My Mom loves quiche, too. Maybe that's where I got it. Chris and I had quiche for dinner twice last week... and we had plenty of leftovers. The greatest thing about quiche is that you can really add anything to it. Meats, cheese, veggies.... anything your quiche-lovin' heart desires!

Here's my recipe for über-tasty, super-simple, really-bad-for-you quiche...

You'll need:

• a quiche pan (a 9" pie pan works in a pinch)
• a pre-made pie crust. They usually come in twos... one for quiche, one for pie?
• about a pound of sausage. More or less. Any kind you like. (Hey, I never claimed my recipes were precise!)
• 5 eggs. Three whole, two yolks.
  
• 1 1/2 cups half and half (or whole milk, if you prefer)
• 3/4 cup mozzarella cheese, grated (I just used the kind out of the bag)
  
• 3/4 cup sharp cheddar cheese, grated
• salt and pepper
  

Preheat the oven to 350° . Unroll your pre-made pie crust into your quiche pan. Stab the bottom a few times with a fork so the crust doesn't puff up when it's baking. In a skillet, over medium-high heat, crumble and brown your sausage. We used a locally made sausage in a casing, so we just made a slit down the middle and took the casing off, then crumbled. Drain the sausage well on some paper towels. Spread evenly in the crust. Sprinkle the cheese on top of the sausage. Now, crack your eggs into a bowl. Remember just the yolks of two of them. This makes for a richer, creamier quiche. Whisk them until they're mixed well. Add the half-and-half and whisk again until well blended with the egg. Add salt and pepper. I like lots of pepper, but some don't... add what you think you'll like. Pour the egg mixture over the sausage and cheese. If it won't all fit, just use what you can. No big deal. Put the quiche pan on some type of baking sheet or cake pan for stability. It's much easier to get in and out of the oven this way. Bake at 350° for 40 minutes, then check it. If the middle still jiggles, it's not done! Bake for another 8 minutes or so. The top should start to brown and it shouldn't jiggle. Allow to cool for about 10 minutes then dig in!

I suggest eating this with some nice, slow-cooked grits and a cold glass of milk. Then have a salad the next day.