The warmth of a roaring fire, friendly voices, a pot of tea and a warm quiche fresh from the oven. Brunch anyone? What is the point of having a late breakfast if you must wake up early and prepare the quiche? Quiche is generally made in a pie shell with an egg based filling which can be time consuming if you are not accustom to it. Not to mention many find making pastry dough to be a bit daunting. With this recipe you will avoid all of that. It can be prepared the night before then put into the oven before your quests arrive leaving you stress free and able to enjoy your brunch.
1 French baguette
1 lb sausage
1 tsp cumin
1 tsp ground mustard seed
2 cups milk
1 tbsp green tea (herbal notes)
½ cup sour cream or Greek yogurt
1 tsp salt
8 oz sharp cheddar cheese
In a large fry pan over medium heat cook your sausage seasoned with the cumin and dry mustard. As it is cooking use a spatula to break it into small pea sized pieces. Cut the French baguette into about 1 inch pieces. Grease a 9×9 pan and place enough baguette pieces (about half) to cover the bottom of the pan. Sprinkle half of the cooked sausage and 4oz of the cheese. Repeat these steps one more time with the remainder of your ingredients. Heat the milk to 170° then steep the tea in it for 4-5 minutes. In a mixing bowl place the eggs and sour cream, whisk until combined. Whisk in the tea milk to combine. Pour the egg mixture slowing over the top of your bread, cheese and sausage layers. Cover with plastic wrap and refrigerate for a minimum of four hours or overnight.
Preheat the oven to 375°, remove the plastic wrap and let cook for about 1 hour or until cooked through. Let cool for 10 minutes before serving.
Recipe serves 6-8 people.
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