Rock ‘N’ River Breakfast Quiche

Name: Rock ‘N’ River Breakfast Quiche
Ingredients: 1/2 pound bulk mild Italian sausage; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Pastry for single-crust pie (9 inches); 3 large eggs, lightly beaten; 1 cup whole milk; 1/8 teaspoon ground mustard; Dash nutmeg

8 ingredients

2 steps

Ingredients

1/2 pound bulk mild Italian sausage
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Pastry for single-crust pie (9 inches)
3 large eggs, lightly beaten
1 cup whole milk
1/8 teaspoon ground mustard
Dash nutmeg

Directions

1

In a skillet, cook sausage over medium heat until no longer pink. Layer sausage then cheeses in unbaked pastry shell. Combine the remaining ingredients; pour over sausage and cheese.
2

Bake at 350° for 30 minutes. Let stand 5 minutes before cutting and serving.