Make Breakfast Special With B&B Quiche Napolean

It’s always great to find a breakfast or brunch recipe that let’s the oven do the majority of the work—and leaves the cook free to enjoy a relaxing cup of coffee!
The super delicious quiche is perfect.

B&B Quiche Napolean
Makes 1 9-inch pie

1 9-inch deep-dish pie crust
2 eggs
2 links chicken sausage with roasted red pepper; remove skin and chop
1 small onion, chopped
6 ounces canned spinach, drained
1 cup Swiss cheese, grated
8 ounces mushrooms, sliced
8½ ounces canned artichokes, drained and quartered
1 cup Parmesan cheese, grated

Preheat oven to 400˚.
Bake frozen crust (unthawed) until golden brown and set aside.

Lower oven temperature to 350˚.
While crust bakes, prepare filling: In large bowl, beat two eggs; add remaining ingredients (except for Parmesan cheese) and mix with fork until well combined.

Fill baked crust with filling, pressing down lightly. Top with Parmesan cheese.
Bake one hour; remove from oven and let sit for 10 minutes before cutting and serving.

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