What is a Breakfast Quicherole you say? Welp, I just made that name up today. I’ve been making this breakfast “quicherole” for the past few months and FINALLY getting around to posting about it.
To explain, it’s a combination of a casserole and quiche. Casserole because it doesn’t have a crust and quiche because it does. I know many would say, just call it a quiche but this dish is too hearty and not dainty enough to be called just a that. So welcome to the world quicherole!
I don’t have an exact recipe for it – it’s different each time I make it. But, I can tell you the jist.
Start with – pie crust. I usually use the store bought roll out ones from Pillsbury but feel free to get crazy and make your own!
Next choose a meat – I’ve use bacon, sausage, turkey sausage, chicken sausage…whatever your heart desires (or go veggie and skip the meat all together). Speaking of….
Veggies! – I like a lot of veggies in my quicherole so I usually sauteed a combo of assorted peppers, onions, kale, spinach – skies the limit.
Extras – I’ve added artichoke hearts, sundried tomatoes, black beans – seriously whatever combo you like, give it a go. Oh and CHEESE! Don’t forget the cheese.
How it all comes together –
Line a buttered (spray) 9” x 9” pan with the pie crust.
After sauteing the vegetables add in the cooked meat. Leave those two things to marry together for a few minutes. Let cool.
Next comes the egg mixture – I whisk together anywhere from 8-12 eggs then I add in some milk (to your liking). Add to the meat / veggie mixture.
Layering – either pour the whole egg / veggie / meat mixture into the pie crust and then top with a layer of cheese OR pour half the mixture in, layer of cheese then the rest of the mixture and then what else, more cheese!
Bake at 400 degrees for 45-60 minutes.