Sausage and Red Pepper Quiche

Sausage and Red Pepper Quiche

I think I could be a vegetarian if it were not for sausage.

I love sausage. I love a good brunch. And I love my friends. And I really love a reunion with friends who I don’t see more than a few times each year. And ultimately, if that reunion could include a brunch that includes sausage? Power combo.

Sausage and Red Pepper Quiche

Then again, just about anything we could do or eat with these friends seems better than what we did a few years ago: two days of camping in the freezing cold rain and eating PB&J sandwiches in our schnazzy car (the one with over 200,000 miles on it).

Nothing brings people together like the need for warmth, shelter, and a shower.

But if given the choice, I’d prefer to be brought together by this amazingly pretty and colorful sausage and red pepper quiche.

Sausage and Red Pepper Quiche

• Prep Time: 10 mins
• Cook Time: 40 mins
• Yield: 8
• Calories: 181

Description

This sausage and red pepper quiche is adapted from our favorite bed and breakfast in Duluth, MN. Made with wild rice, sausage, red pepper, eggs, and cheese.

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Ingredients

• 1 cup cooked wild rice
• 1 can cream of mushroom/chicken soup
• 1 1/2 cups cooked breakfast sausage or bacon, drained
• 1 diced onion
• 1 1/2 cups shredded mozzarella (or other) cheese
• 7 beaten eggs
• 2-3 handfuls of spinach
• 1/2 cup chopped roasted red pepper (I used the jarred kind)
• salt and pepper

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Instructions

1. Mix all ingredients and bake at 375 for about 40 minutes. Let stand for about 10 minutes before serving.

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