Something I Want To Catch On: Sausage Gravy Poured Over Quiche

This might upset many people who are traditional with quiche but the backlash would be worth it. I love quiche, I love sausage gravy, they are both in the breakfast family, why not combine the two? I made it for breakfast recently and my husband and I both loved it. It is hearty and will keep you full for a while!

I would make the quiche first and get it in the oven. While it is baking, make the gravy.

Quiche

• One pie crust (You can go the homemade route or use a store bought one, up to you! I have a recipe for homemade if you have the time.)
• 6 eggs
• A decent splash of cream or whole milk. Maybe a couple of splashes if you want it to be a little more rich.
• a few sprinkles of salt and pepper, add more or less depending on your liking.
• About a cup (more or less) of chopped or cubed cooked ham. Feel free to explore another breakfast protein. There's bacon, sausage or you can add more than one if you want a pie that is extra meaty.
• 1 1/2 - 2 cups of shredded cheese. Cheddar is commonly used but same as the protein...feel free to explore this part. Maybe add cheddar with another type of cheese you think would taste good.
• About a half cup of chopped up onion. You can omit this if you are not an onion lover.

1. Pre-heat the oven to 375 degrees.
2. Put the pie crust into a pie dish (the dish doesn't need to be greased) and use your hands to press the crust into the bottom. Crimp the edges if you want using your fingers or a fork.
3. In a large bowl, whisk the eggs, cream and salt and pepper for a minute to make sure everything is combined.
4. Sprinkle the ham, onion and enough cheese to cover the bottom of the crust.
5. Pour the egg mixture over the top of the ham and cheese. Sprinkle more cheese on top of the egg mixture.
6. Put into the oven and bake for about 35-45 minutes. It is done when the center is cooked.
7. Pull it out to let it cool a bit so it isn't scalding hot. While the pie is cooking, make the gravy...

Sausage Gravy

• one tube (1 pound) of regular breakfast sausage
• 1/3 cup all purpose flour
• 3 cups of whole milk
• a sprinkle of salt
• a lot of black pepper, I usually do a few decent sprinkles (ultimately this is up to you but pepper is really good in sausage gravy.)

1. Grab a large skillet and put the sausage in it, you don't need to use butter or olive oil. There is enough fat in the sausage so it won't stick.
2. The heat needs to be at a medium-high level. Using a wooden spoon or something similar, break up the sausage into small pieces.
3. Brown the meat until the pink color is gone. Once it is all cooked, turn off the heat.
4. At this point I always let it sit for a minute so the flour that you are about to sprinkle on top doesn't burn immediately.
5. Grab the flour and sprinkle all over the sausage. Same thing as before, let it sit for a bit so the flour absorbs slightly.
6. Then turn the heat back on to a medium to high level. Stir until the flour has mostly gone into the meat.
7. Next pour in the milk. Stay close by and keep stirring. As it simmers or lightly boils, it should thicken.
8. Once it is to your desired thickness, turn off the heat. Sprinkle a little bit of salt and a decent amount of pepper.
9. Give it one last good stir and then let it cool for a few minutes.
10. Pour the gravy over a slice or two of quiche and enjoy!