A delightful breakfast quiche combining crispy bacon, savory sausage, and a creamy egg filling, perfect for any morning.
Preheat your oven to 350°F.
Always preheat the oven to ensure even cooking.
Cook the sausage in a skillet over medium heat until browned and cooked through, about 5 minutes. Remove and set aside.
Cut the sausage into bite-sized pieces for easier layering.
In the same skillet, cook the bacon until crispy. Remove and crumble into small pieces.
Save a tablespoon of bacon fat for added flavor in the next step.
Sauté the onion and bell pepper in the reserved bacon fat until softened, about 5 minutes.
Add a pinch of salt to help the vegetables release their moisture.
In a mixing bowl, whisk together the milk, eggs, and flour until smooth.
Ensure there are no lumps in the mixture for a smooth filling.
Layer the cheese, sausage, bacon, onion, and bell pepper in the pie crust.
Distribute the ingredients evenly for consistent flavor in every bite.
Pour the egg mixture over the layered ingredients in the pie crust.
Pour slowly to avoid spilling over the edges.
Bake in the preheated oven for 45-60 minutes, or until the center is set and the top is golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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