Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie pan with
Olive Oil (1 dash)
.
Step 2
Toss the
Sweet Potatoes (5)
with
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and
McCormick® Garlic Powder (1 pinch)
. Press it into the greased pan firmly, including up the sides, to form a crust.
Step 3
Bake for 30 minutes. If it starts to become too charred, take it out and cover it with foil before you put it back in.
Step 4
In a large skillet, heat the
Olive Oil (1 dash)
over medium-high heat. Remove the
Turkey Breakfast Sausage Links (225 g)
from their casings and brown them as you break them up with a spatula.
Step 5
Once sausage is mostly cooked, add the
Jarred Roasted Red Peppers (1 jar)
,
Cremini Mushrooms (225 g)
, and
Onion (1)
. Let them cook with the sausage until soft and fragrant, just a few minutes. Take the mixture off the heat and let it cool.
Step 6
In a mixing bowl, whisk together the
Eggs (6)
,
Milk (120 mL)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and
Dried Parsley (1 pinch)
. Whisk it until you see bubbles so you know that some air is in the eggs.
Step 7
Spread the sausage mixture evenly in the cooled crust, then pour the egg mixture over it to fill it to the top. At this point, you can cover the quiche and refrigerate it overnight if you're preparing it the night before. Or just bake it right away!
Step 8
When you are ready, preheat oven to 425 degrees F (220 degrees C).
Step 9
Cover the quiche in foil and bake for 35 minutes.
Step 10
Uncover quiche and bake it for another 8-10 minutes, until completely set.
Step 11
Let quiche cool briefly, then slice and serve immediately.
