This morning I got up and baked enough quiche for 30 people. I decided to make a simple quiche lorraine and sausage potato quiche. I’ve never made quiche before and so I Googled “Breakfast Quiche Recipes” and found some good ones.
Needless to say, the Sausage Potato quiche was my favorite. Filled with eggs, cottage cheese, colby jack and big bag of hashbrowns – it was less eggy than most quiches. It’s topped with crumbled sausage – which was actually my idea, the recipe called for bacon but the Quiche Lorraine had bacon in it and so I decided on sausage.
Unfortunately, our meeting at work that I was cooking all this food for was at 9:00 a.m. I got up at 6 and started working on the food and was barely done by 8:15. Quiche takes 45 minutes to cook and on top of that I had cinnamon and blueberry rolls to bake as well.
Not only was I in charge of food for the quarterly department meeting, I was also in charge of the slides, introducing each presenter and making the slides look amazing. I pulled it all off flawlessly, but when it was over I was so exhausted that I took a half day off.
The half day off was used to study for a mid-term exam for a mini-mester that I am taking in Graduate Level financial accounting. Blech.
Since this recipe was so dang delicious I thought I would share the recipe with you. Everyone at work loved it as well.
Bacon and Potato Quiche presented by Gilead’s on the Lake Bed & Breakfast
1/2 bag unthawed Potatoes O’Brien
2 cups Monterey Jack/Colby Cheese divided
10 slices cooked & crumbled bacon
1 cup cottage cheese
Couple sprinkles garlic salt
Beat 5 eggs in a bowl. Sprinkle in some garlic salt (to taste) and then add Potatoes O’Brien, cottage cheese, and 1 cup Monterey Jack/Colby. Beat until nice and smooth by hand. Pour into lightly buttered Quiche dish and bake at 375 degrees for 35 minutes. Remove from oven. Put 1 cup Monterey Jack/Colby cheese on top and the 10 slices of cooked crumbled bacon on top of the cheese. Cook 5 more minutes until the cheese is melted.
Note: Cheddar Cheese may be used in place of the Monterey Jack/Colby Cheese