Ingredients
Egg Mixture
- 8 Large Eggs
- 1/2 cup Heavy Cream
- 2 oz Boursin Cheese or softened cream cheese
- 1/2 tsp Real Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Granulated Onion
My Perfect Quiche Filling
- 3/4 cup Shredded Cheddar Cheese
- 1/4 cup Cooked Bacon (Chopped)
- 4 oz Canadian Bacon
- 8 oz Ground Sausage (cooked)
- 1/2 cup Bell peppers
- 1/2 cup Diced Onion
- 1 cup Kale (Chopped)
- 1/2 cup Sliced Mushrooms
- 1/2 tsp Smoked Paprika
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
Instructions
- Pre heat oven to 350 degrees F.
- Saute all of your meats starting with the raw ones the add the cooked meats at the end. Remove from pan and set aside. Next saute the onions and peppersusing the leftover fat in the pan. Add the kale and cooke until tender and add the mushrooms last. Add the meat back into the pan and season.
- drain off any exsess liquid then spread out in your buttered caserole dish or cast iron pan. Spread out the mixture evenly throughout the pan. spread out half of the shredded cheese over the filling and reserve the rest to add overtop the egg mixture.
- Whisk together the egg, heavy cream, boursin cheese and seasonings. Pour Egg mixture over the filling so that the entire pan is evenly covered. if your egg mixture doesent cover the entire casserole just whisk together additional eggs and cream and pour over addtional mixture so that the egg mixture has just barely reached the top of the filling. Top with remaining cheese and bake for about 25-30 minutes until the Quiche is fully cooked.
- Let Quiche rest of 15 minute before slicing.
Nutrition
Calories: 328kcal | Carbohydrates: 4g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 231mg | Sodium: 740mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1850IU | Vitamin C: 23mg | Calcium: 150mg | Iron: 1mg