This week, Master Sgt. Priscilla Johnson, enlisted aide for Brig. Gen. James Bonner, Maneuver Support Center of Excellence and Fort Leonard Wood commanding general, shares a recipe for broccoli and turkey sausage quiche.
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“I just like doing quiches because they offer a hearty breakfast treat for my family and are an alternative to scrambled or fried eggs,” Johnson said. “The ingredients can be substituted — I just use what I have on hand.”
1 unbaked flaky pie crust
3 large eggs
1 cup of milk
½ an onion
½ a bell pepper
½ cup of turkey sausage crumble
1 cup of broccoli
1 cup of boiling water
1 tablespoon of extra-virgin olive oil
½ a teaspoon of salt
¼ a teaspoon of pepper
1 cup of shredded mozzarella cheese
¼ cup of shredded parmesan cheese
½ a cup of chopped tomatoes
1. Heat oven to 350°F.
2. Using a shallow sided 9-inch glass pie plate or tin pan, place the softened pie crust inside and crimp the edges.
3. In a saucepan, heat olive oil. Sauté onions, peppers and sausage for two minutes. Remove from heat, drain excess oil and set aside.
4. In a small saucepan, heat water to a boil. Add broccoli to water, cook for 2 minutes then drain excess water. Rough chop broccoli and set aside.
5. In a medium bowl place milk, eggs, salt and pepper. Mix with wire whip and set aside.
6. In the pie pan, layer sausage and vegetables, then broccoli, then cheeses. Pour egg mixture over top.
7. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes then cut into wedges and enjoy!