Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Easter Quiche
By : Prasanna PrakasamMethod
- Pork sausage preferably Alean brand, e.g. Bird farm.
- Fry sausage and drain grease.
- Stir in dry mustard.
- In a greased 9 x 13 inch baking dish alternate bread, sausage and cheese ending with cheese.
- Mix eggs, milk and Worcestershire sauce.
- Season to taste, remembering that both the sausage and cheese are somewhat salty.
- Pour over bread mixture and moosh down slightly.
- Cover and refrigerate overnight.
- Bring to room temperature.
- Bake 30 minutes, covered, and then 30 minutes uncovered at 350 degrees.
- This is obviously a strata, not a qiuche, but it has become and Easter breakfast tradition with the family and this is the name that stuck.
- This dish goes well for brunch, luncheon, or a light supper.
- The variations are endless.
- Try chopped green chilies with Monterey Jack and Cheddar, crab or shrimp with green onions or mushrooms.
Ingredients:
2 lb - ground pork sausage, 1 hot, 1 mild
2 tsp - dry mustard
12 slices - egg bread, crusts trimmed, cubed
1/2 to 1 lb - cheddar cheese, grated
6 - eggs, beaten
3 c - milk
1 tbsp - worcestershire sauce
salt and pepper to taste
2 lb - ground pork sausage, 1 hot, 1 mild
2 tsp - dry mustard
12 slices - egg bread, crusts trimmed, cubed
1/2 to 1 lb - cheddar cheese, grated
6 - eggs, beaten
3 c - milk
1 tbsp - worcestershire sauce
salt and pepper to taste
