Breakfast Quiche Recipe

Breakfast Quiche Recipe

Today I want to share one of my absolute favorite breakfast recipes with you.  It is so good that it has quickly become a common dish for special occasions within our family. The best part is that it doesn’t have to be just for breakfast. I’ve made it for Mother’s day, our daughter’s baby dedication, and for various birthdays. My husband and I even decided this past Christmas that we would begin the tradition of having this on Christmas morning each year. It is a delicious and flavor packed breakfast quiche.

I joke that this recipe was born out of sheer luck as I was trying to decide what to make one day when we were having company over and all I could I find in my refrigerator were the ingredients listed below. I decided to take a chance and thankfully it turned out well. I’ve tried a lot of different types of quiche over the years and I can attest to the fact that not all of them taste so great, but this one is my personal favorite and I hope you enjoy it as much as I do!!

Here’s what you will need:

  • 8 eggs
  • 1 cup Heavy Cream
  • Pie Crust-Unbaked (I use pillsbury, but feel free to make your own if you have the time)
  • 2 cups Grated Cheddar Cheese
  • 1 lb. of Hot Sausage
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Orange Pepper
  • 1 Yellow Onion
  • Salt
  • Pepper

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First, you will need to brown the sausage, drain the grease, and set it aside to cool. While your sausage is cooling, dice up all the bell peppers and onions, and place them in the same skillet you browned your sausage in.

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Allow the peppers and onions to cook until they are soft and golden colored, then turn off heat and allow them to cool. Remember, you don’t want to mix any hot ingredients with the eggs for risk of them cooking to quickly.

 

In a separate bowl, crack your eggs and whisk in heavy cream, salt, and pepper. Add the sausage, peppers, and onions when they are all cooled to room temperature. Finally, add the cheese and stir until all ingredients are well blended.

Once your quiche mixture is ready, preheat your oven to 400 degrees and begin to prep your crust. While homemade crust is delicious and can be used here, I have found a store bought crust to work just as well with this recipe. Plus, it’s easier and gives me time to steal a few more snuggles with my sweet baby girl. You can use a pie pan if you want, but I have found a quiche pan with removable bottom to work best. I’ll be sure to link the one I have below. Carefully press the crust into the grooves of the quiche pan. It doesn’t have to be perfect, so spend as much or as little time on this as you want to.

Now that your crust is ready, place the quiche pan onto a rimmed cookie sheet (to catch any excess) and pour in egg mixture. Cover the quiche loosely with a pie of aluminum foil to prevent the quiche from browning too quickly and place on the center rack of the oven to cook for 45 minutes. After 45 minutes, remove the aluminum foil and allow quiche to cook for another 10-15 minutes or until golden brown on top.

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ENJOY!!

Quiche Pan:Williams-Sonoma Quiche Pan

Pumpkin Bread Recipe

Pumpkin Bread Recipe

Today I’m sharing one of my favorite fall recipes. I love to make this pumpkin bread as a gift for friends, a yummy breakfast treat, or simply just because. You can also substitute the pumpkin for bananas or apples, or even add some chocolate chips to make it a little extra special.  However you choose to make it, this simple bread recipe is sure to be one of your favorites.

Here’s what you’ll need:

1 1/2 cups Self-Rising Flour

3/4 cup white sugar

1/2 cup vegetable oil

2 Eggs

1 teaspoon vanilla

15 oz. Pumpkin Puree

2 teaspoons pumpkin pie spice

OPTIONAL: 1/2 cup chopped pecans or 1/2 cup chocolate chips

Note: For banana bread, substitute 1 1/2  cups bananas for pumpkin. For apple bread, substitute 2 cups grated, cored apples and 1 tsp. cinnamon, 1/2 tsp. nutmeg, & 1/4 tsp. cloves

Step 1: Preheat oven to 350

Step 2: Beat 3/4 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon vanilla in mixer until well blended

Step 3: Mix in pumpkin and pumpkin pie spice

Step 4: Add Flour and mix until all ingredients are well blended

Step 5: Pour mixture into greased bread pan and place in oven to bake for 35-40 minutes

ENJOY!!!

 

 

Welcome to All Things Anderson

Welcome to All Things Anderson

Welcome to All Things Anderson! My name is Kayla and I’m so glad you’re here. Pull up a chair and allow me to tell you a little about myself. To start, I am a believer and my faith in Jesus Christ means everything to me. Not a day goes by that I am not amazed by the grace and mercy God has poured out on my life. I am also married to the most wonderful, loving man on the planet. My husband is my best friend and my biggest supporter. Together, we have a beautiful newborn baby girl named Emmalyn Ruth (or Emmy Ru for short), we live in the beautiful hills of East Tennessee, and are building a life together one memory at a time.

As for my days, they are filled with lots of love, diaper changes, and snuggles as I just transitioned to life as a stay at home mom to Emmy Ru.  Before having our sweet girl, I taught kindergarten for six amazing years. While I loved my job as a teacher and am thankful for the time I had to impact little hearts and minds, I wouldn’t trade this time with Emmalyn for anything. It is a big transition for sure, but I am looking forward to being with my girl for all the precious moments of her childhood that are sure to pass by quickly.

In my free time I enjoy crafting, DIY projects, entertaining, decorating, and cooking. I’ve enjoyed these things for as long as I can remember and have always wanted a platform to share my ideas with others. While I am very new to this whole blogging thing, I have big dreams for what this little slice of internet can become with a little love and creativity. So I hope you’ll join me on this journey and come back and visit real soon.

Love,

Kayla