Brad's smoked salmon and sausage quiche

Name: Brad's smoked salmon and sausage quiche
Cuisine: American
Ingredients: 1/4 cup chopped sweet onion; 2 baby bell peppers, chopped. 1 red, 1 orange; 1/2 kielbasa sausage, sliced thin; 4 Oz smoked salmon, remove bones. Crumbled; 2 Oz deli ham, chopped; 1/4 cup chopped fresh basil; 1 1/2 cups shredded colby jack cheese, plus 1/4 cup; 8 lg eggs; 1 cup whole milk; 2 tbs flour; 1/2 cup heavy cream; to taste Salt, black pepper, and garlic powder

wingmaster835 @wingmaster

Sequim Washington

Brad's smoked salmon and sausage quiche

wingmaster835 @wingmaster

Saved

Ingredients

1/4 cupchopped sweet onion
2baby bell peppers, chopped. 1 red, 1 orange
1/2kielbasa sausage, sliced thin
4 Ozsmoked salmon, remove bones. Crumbled
2 Ozdeli ham, chopped
1/4 cupchopped fresh basil
1 1/2 cupsshredded colby jack cheese, plus 1/4 cup
8lg eggs
1 cupwhole milk
2 tbsflour
1/2 cupheavy cream
to tasteSalt, black pepper, and garlic powder

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Steps

1

In a large bowl, mix onion, peppers, sausage, salmon, ham, basil, and 1 1/2 cups cheese. Mix well.
2

Grease a 11x15 baking dish on the bottom and sides.
3

Pour mix into baking dish. Spread out evenly.
4

Crack eggs into bowl. Whisk in cream.
5

In another bowl, whisk flour into milk. Whisk that into eggs.
6

Season eggs to taste.
7

Pour over mixture in baking dish. Bake at 375 for 30 minutes or until top gets nicely browned and a butter knife inserted into the center comes out clean.
8

Shut off oven. Sprinkle remaining cheese over top. Return to oven 5 minutes
9

Remove from heat. Slice. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on August 26, 2018 20:21

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.