Breakfast Quiche

It's the weekend!  At my house weekends equal housework, family time, and elaborate home-cooked meals.  We especially enjoy Sunday brunch and this breakfast quiche is a fun alternative to our usual pancakes, grits, corn fritters, or fried potatoes.  I also love that I can use up whatever is in the fridge in this dish.

Breakfast Quiche

1 frozen deep dish pie crust
6 eggs
2 teaspoons minced fresh herbs (I've used chives, sage, parsley...)
1 1/2 cups grated cheese (I prefer a blend of sharp cheddar and parmesan)
1/2 lb. cooked breakfast meat (I've used sausage, bacon, leftover holiday ham, turkey sausage...)
salt (to taste)
pepper (to taste)


1.  Preheat oven to 400 degrees.  Cover the edges of the pie crust with foil.  Use a fork to poke holes all over the bottom crust.  Bake crust for 6-8 minutes, or until lightly browned.
2.  Wisk together the eggs, a pinch of salt, pepper, herb, breakfast meat, and 1/2 of the cheese.
3.  Pour egg mixture into partially baked pie crust and top with the remaining 1/2 cheese.
4.  Bake for 18-22 minutes, or until center of quiche is set and the eggs are golden brown.  Slice and serve.