Name: Meat Lovers' Quiche
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 1 (9-inch) quiche; 6 to 8 servings
Ingredients: Half a 14.1-ounce package refrigerated pie crusts; 4 slices bacon; 1 pound ground country sausage; 1/2 cup half-and-half; 2 teaspoons Miss Brown’s House Seasoning, recipe follows; 6 large eggs, beaten; 1/2 cup diced country ham; 2 large green onions, chopped; 1 cup shredded sharp white Cheddar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

Special equipment:

a quiche pan, pie weights

Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.
Whisk together the half-and-half, Miss Brown’s House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.