![]() How you doin’? I really like the foods of the old South, especially dishes that can be easily adapted to restaurant brunch menus. This is a Southern country take on a French quiche from my Customs House Restaurant kitchens back in the 1980’s. I made it this weekend and it still stands up. Prep time: 30 minutes Cook time: 10 minutes Bake time: 1 hour or so Cool time: 10 minutes Ingredients 1 tablespoon unsalted butter 1 cup chopped yellow onion 12 ounces spicy ground breakfast pork sausage 4 large eggs 1/2 cup liquid Ranch-style salad dressing (you can use blue cheese dressing as well) 2/3 cup whole milk 5-ounces sharp Cheddar cheese, shredded 1 teaspoon pepper sauce (Tabasco works well) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon granulated sugar 1 (9-inch) unbaked deep-dish pie crust Old-Fashioned Country Gravy (see recipe below) Directions
ChefSecret:
Ingredients 6 ounces spicy ground breakfast pork sausage 2-1/2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 1/2 teaspoon hot sauce (Tabasco) 1-1/2 cups whole milk Directions
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