Perfect combination of eggs, cheese, and bacon that magically creates a crust helps you understand its name Impossible Quiche. This easy it’s made for camping.
Wild Pig Sausage Quiche
There is no better one-dish-meal than a quiche, and Wild Pig Sausage Quiche with a potato crust is fantastic. The limitless combinations of meat, vegetables, cheeses, herbs and spices make it a regular “go-to” meal for our family, be it breakfast, lunch or dinner.
The fact that quiche can be served hot or cold makes it even more versatile.
If you don’t have seasoned wild pig sausage, wild boar can be used, seasoned appropriately. In a pinch, use your favorite regular pork sausage or even turkey or chicken sausage.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book and many more visit here.
1/4 cup olive oil
4 cups fresh or frozen hash browns
salt and pepper, to taste
1 cup seasoned wild pig sausage
2/3 cup milk
1/4 cup parsley
1/4 teaspoon salt
1/2 cup chopped steamed broccoli or asparagus (optional)
1 cup grated jack or cheddar cheese
Preheat the oven to 350 degrees F (177 degrees C).
In a heavy skillet, heat the olive oil on medium-high heat. Add the hash browns and cook until lightly browned. Salt and pepper to taste.
Using a large spoon, press the hash browns into a greased pie pan, making a crust.
In the same skillet, brown the sausage until crumbled, set aside to cool.
In a bowl beat the eggs with a whisk or electric mixer until frothy. Add the milk, parsley, and salt.
Assemble the quiche by sprinkling the cooked sausage evenly over the hash brown crust, layer with the optional vegetables, pour the egg mixture over everything, and finish topping with the grated cheese.
Bake for 40 minutes or until the eggs are set.