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Old 01-14-2008, 06:39 AM   #1
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LindaSue's Sausage Quiche

Is FREAKIN AWESOME!!!! I was making scrambled eggs and sausage every morning for breakfast. I got tired of having to take the time to prepare it every morning, not to mention cleaning up the dirty dishes. So I decided to make LindaSue's Sausage Quiche yesterday so I would have several breakfasts on hand prepared in advance that I can just heat up in the microwave. OH MAN it's soooooooo good! It reminds me of the white castle hamburger pie except with sausage instead of the ground beef and onion. Just be prepared to have to work extra hard at practicing portion control. I wasn't so successful yesterday. I went back for more for a midnight snack! :blush: I hope to do better with the rest of it. Thanks LindaSue for yet another winner!!



SAUSAGE QUICHE
1 pound pork sausage, browned
8 ounces cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1 cup heavy cream

Put the sausage in the bottom of a large pie plate. Top with the cheese. Beat the eggs, salt and pepper, then beat in the cream. Slowly pour the egg mixture evenly over the sausage and cheese. Bake at 350║ for 35-45 minutes until a knife inserted in the center comes out clean. Let stand about 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 607 Calories; 52g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 455 Calories; 39g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This is a family favorite. I make this whenever we have company and everyone seems to like it. It makes a great breakfast.
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Old 01-14-2008, 07:00 AM   #2
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Sounds YUMMY! I have everything needed so I think I'll go make some RIGHT NOW!

Thanks!

Last edited by LosingIt; 01-14-2008 at 07:48 AM..
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Old 01-14-2008, 07:19 AM   #3
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Looks easy and tasty!
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Old 01-14-2008, 08:01 AM   #4
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Going to try this tonight... Thanks
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Old 01-14-2008, 10:49 AM   #5
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I made it... I didn't have cheddar so I used the extra sharp cheddar blocks I had leftover from Christmas.... I also I like things a little spicy so I sprinkled some ground cayenne pepper on the sausage after I put it in the pie plate!! It was YUMMY!
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Old 01-14-2008, 10:52 AM   #6
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LindaSue's site is a goldmine! I'm going there more and more for new ideas.

Thanks for sharing this one. I have all the ingreds here and I think I need to make one today
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Old 01-14-2008, 10:56 AM   #7
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I have portion control issues with this, so I bought some fennel seed (ground, or smush it yourself- it's what makes sausage taste sausagey) and got a recipe for sausage made with ground meat off the net. I fry the meat with the spices, and add a bit of artificial sweetener at the end.

Keeps the carbs down. Ummm, this is good with pepperjack cheese!
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Old 01-14-2008, 11:46 AM   #8
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I've been having this for breakfast for the last five days. Tomorrow I'll have the last piece :cry.


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Old 01-14-2008, 11:53 AM   #9
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Thank you Dream! I was looking every where for this recipe - seach wasn't working right and I was about to post a "S.O.S" on the main baord.
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Old 01-14-2008, 12:52 PM   #10
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Originally Posted by Patlaf View Post
I've been having this for breakfast for the last five days. Tomorrow I'll have the last piece :cry.


Pat
So are you gonna make more??

Congratulations on making yours last 6 days! Wish I had done the same!
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Old 01-14-2008, 12:56 PM   #11
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Thank you Dream! I was looking every where for this recipe - seach wasn't working right and I was about to post a "S.O.S" on the main baord.
SonyaK - If you want to find it on LindaSue's site, click on main dishes, then pork & lamb and it's at the bottom of the page along with a bunch of other quiche recipes.
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Old 01-14-2008, 12:58 PM   #12
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Induction friendly????????
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Old 01-14-2008, 12:59 PM   #13
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I have portion control issues with this, so I bought some fennel seed (ground, or smush it yourself- it's what makes sausage taste sausagey) and got a recipe for sausage made with ground meat off the net. I fry the meat with the spices, and add a bit of artificial sweetener at the end.

Keeps the carbs down. Ummm, this is good with pepperjack cheese!
Lynda - I'm not really understanding how this helped your portion control. So you made it with ground meat (does that mean ground beef) and made it taste like sausage? I don't think that would help my portion control issue at all.
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Old 01-14-2008, 01:00 PM   #14
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Induction friendly????????
Sure is!
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Old 01-14-2008, 01:05 PM   #15
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I made it... I didn't have cheddar so I used the extra sharp cheddar blocks I had leftover from Christmas.... I also I like things a little spicy so I sprinkled some ground cayenne pepper on the sausage after I put it in the pie plate!! It was YUMMY!
Mmmmmm. Glad you like it
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Old 01-14-2008, 03:02 PM   #16
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Lynda - I'm not really understanding how this helped your portion control. So you made it with ground meat (does that mean ground beef) and made it taste like sausage? I don't think that would help my portion control issue at all.
Sausage has corn syrup, dextrose, and sugar in it.

A one-egg slice of quiche is not a big portion.

Add in the cream, eggs and cheese, and it's easy for the carbs to add up.
Nuking the sugared product helps with the carb count. I can chomp three slices of this in a heartbeat.
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Old 01-14-2008, 04:59 PM   #17
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I just made her enchilada bake and it is also wonderful, I ate about a 3rd of the pan and had to put it away, because I would have nibbled all night,I am making her deep dish pizza tomorrow night, wish me luck.
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Old 01-14-2008, 04:59 PM   #18
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That looks yummmmmmy!
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Old 01-14-2008, 10:16 PM   #19
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OK, I learned my lesson with this one. Apparently I can't be trusted with the sausage quiche! From now on, this recipe and all others like it will be frozen into individual sized servings IMMEDIATELY AFTER BAKING. No thinking about it twice!!!

And yes, I am already reading through the LindaSue pork meat pies and quiches to find my next recipe to try.
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Old 01-15-2008, 08:19 AM   #20
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Made and had it last night.. It was great

But I made it in muffin tins. For me I had 2 and it was perfect
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Old 01-15-2008, 11:36 AM   #21
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Made and had it last night.. It was great

But I made it in muffin tins. For me I had 2 and it was perfect
Darlene, that's a great idea. I think I'll try it like that too!
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Old 01-16-2008, 02:13 AM   #22
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this looks yummy. on my list of things to try
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Old 12-14-2009, 06:34 AM   #23
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I think I'm going to take this to my family's Christmas Eve brunch. I'd like to make it in a 9x13 pan, though. Any idea how I should change the quantities in the recipe???
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Old 12-14-2009, 07:25 AM   #24
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I think I'm going to take this to my family's Christmas Eve brunch. I'd like to make it in a 9x13 pan, though. Any idea how I should change the quantities in the recipe???
Take a look at this recipe: Early Rise Breakfast. It's similar to the sausage quiche but it's made in a 9x13" pan.
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Old 12-14-2009, 11:04 AM   #25
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Thanks, Linda. I guess I'd probably want to use about 150% of the original ingredients to fill a 9x13...
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Old 12-30-2009, 07:21 PM   #26
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Last edited by MissBoop; 12-30-2009 at 08:02 PM..
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Old 12-31-2009, 07:16 PM   #27
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oh this is so yummy. sue
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Old 12-31-2009, 09:27 PM   #28
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Absolutely - it's so versatile and such a great way to make breakfast for a couple days or for my wife to bring to work. It saves really well, and my favorite is to add broccoli or onions and peppers to it.
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Old 01-01-2010, 09:05 AM   #29
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I used to make the basic sausage quiche for my husband all the time but now he prefers this variation:



SPANISH-STYLE SAUSAGE QUICHE
1 pound hot pork sausage
1 small onion, chopped, 2 1/2 ounces
1 small green pepper, diced
1 medium tomato, diced
8 ounces sharp cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1/2 cup heavy cream

In a large skillet, brown the sausage with the onion. When the sausage is cooked through, drain off the grease. Add the green pepper and tomato. Cook over medium-high heat until the peppers are tender-crisp and some of the juice from the tomato has cooked off. Drain the sausage and vegetables on a paper towel-lined plate then put in the bottom of a greased 9-10" pie plate. Top with the cheese.

Whisk the eggs, salt and pepper, then whisk in the cream. Evenly pour the egg mixture over the sausage and cheese. Bake at 350║ for 35-45 minutes until knife inserted in center comes out clean. Let stand about 10 minutes before cutting.

Makes 6-8 servings

Per 1/6 Recipe: 550 Calories; 45g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 413 Calories; 34g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
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Old 01-01-2010, 09:35 AM   #30
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I made this today for breakfast...OMG, YUM! We ate every bit. I am actually making another as we speak, to share with Mom-in-Law and have some for either dinner or tomorrow. I used the plain recipe, and added nothing else (unusual for me; I typically add a dash of "this" or a pinch of "that").

I served mine with salsa and LC toast. So yummy!
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