Sausage and eggs are an American favorite, so why not a meat-pie quiche hybrid? I posted a French Canadian version in A French Canadian Christmas Eve Quiche but I wanted to do an American version. As before I added mashed potatoes to the meat mixture and a thin layer of melted cheese to stop the quiche layer from seeping into the meat-pie layer. I look forward to exploring this idea further in other variations. How would you use this technique to create your own hybrid?
2 Deep Dish pie shells
1 1/2 cups whole milk
1 onion diced
1 potato cooked and mashed
6 strips thick cut bacon
1 1/2 pounds sausage meat
2 cups finely shredded cheese
Cook the bacon and crumble. Dice the onion and saute until softened. Peel, cook and mash potato.
Cook sausage breaking up into small pieces, adding half of the onion half way through, then adding the mashed potatoes when done, Divide the mixture and smooth into 2 pie shells. Finely grate cheese and spread half of the cheese over the 2 meat pies. Melt in oven and let cool.
Break the eggs into a bowl and add the milk. Beat until mixed and add bacon and the rest of the onions. Add some of the cheese reserving some for the top. Fill the pie shells and bake in a 350 degree oven. After ten minutes sprinkle the rest of the cheese over the top and cook until the egg is set (about 20-30 minutes). Let cool a bit before serving.
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.