This was dinner last night, and it was SO good.
I’m a big potato lover.
I love a good baked potato loaded with all the good stuff, like butter, sour cream, cheese- Oh my! Butter, sour cream, cheese- Oh my! Butter, sour cream, chee…ok sorry, I’ll stop now!
Anyway, this casserole uses those same ingredients common to a loaded baked potato. Of course, many people also add bacon to their loaded spud. So, keeping with the pork, I substituted ground breakfast sausage sausage. Add some red pepper- and it was perfect. (if I had some green onions on hand, I would have chopped them up and added them, too) I ate too much. My husband was in love, as well.
Make some tonight!
I know I’ve been posting a lot of recipes lately that include pork. Recently I’ve shared Brown Sugar and Garlic Pork Chops, Easy Cheesy Baked Hash Browns and Sausage, and Sausage Rice and Bean Soup. But, as I mentioned before, we recently had a pig butchered and I am stocked up on pork now! So, there’s the reason, and please excuse the redundancy! (I hope you like pork!!)
This quiche was delicious! Yum Yum! I have found that I personally like quiche just as much, if not better, by omitting the traditional crust on the bottom. And that always makes preparation quicker and the whole dish a little healthier.
A very thick quiche that is stuffed full of sausage, zucchini, onions, garlic, mushrooms, peppers, and cheese is what this one is all about. The finished product is buttery, moist, and bursting with wonderful, savory flavors. It puffs up beautifully in the oven and boasts a great, golden brown top.
This was another of our “breakfast-for-dinner” meals. But, quiche hold heat in so well, it would also be perfect to take to a brunch or to a family as a gift.