This dish would be great for breakfast, brunch, or dinner. 
 

1/2 lb Sage flavored ground sausage
1/4 cup chopped onion
3/4 cup dried cranberries (4 oz) craisins
1 1/2 cup Monterey Jack cheese shredded
9-inch deep dish pie crust
3 eggs beaten
1 1/2 cup half and half

*The frozen deep dish shell is not big enough.  It overflows.  It works better if you use a refrigerated crust and your own pie plate.  You can also put the extra egg mixture in a custard dish with a little bit of the other ingredients to have a small quiche without the crust.
Crumble and cook the sausage and onion.  Remove from heat and …read more

½ lb. Sage flavored ground sausage
¼ C. onion chopped
¾ C. dried cranberries (4 oz.) Craisins
1 ½ C. Monterey Jack cheese shredded
9-inch deep dish pie crust
3 eggs beaten
1 ½ C. half and half
Crumble and cook sausage and onion.  Remove from heat, stir in cranberries.
Sprinkle cheese on bottom of piecrust.  Add sausage mixture. 
Combine eggs and half and half.  Whisk until mixed – not frothy. 
Pour over sausage mixture.  Bake @ 375 º for 40 to 45 minutes or until knife inserted in center comes out clean.
Let stand for 10 minutes before serving.  Makes 6 servings.
Some notes:
I cooked it at 350 and only for …read more

A few weeks ago, I made a quiche for supper.  It was so good that I thought I’d make it again this morning for church.  I got out my ingredients and began my preparation, but then realized I didn’t have any spinach.  This was a major set back, but I hurriedly scoped the internet for a new recipe.  I was delighted to find a website that has a whole list of quiche recipes from Bed & Breakfasts and Inns.
I’m sure you’ll enjoy this site, 1st Traveler’s Choice Internet Cookbook.  I made the no crust quiche and I substituted ham for bacon.  …read more