Sausage, Bacon Quiche

My friend and I had a jewelry making day today. The center piece is a ceramic medallion I made. There are leather squares and medal feathers attached to the bottom. It is strung with wooden beads.
Julie made a beaded zipper pull with a copper moose charm. For lunch Charlie made a quiche and apple salad for us. Delicious!

Sausage, Bacon Quiche


  • 2 regular Pet Ritz pie crusts
  • 1 pound of bacon fried and crumbled
  • 1 pound of cooked ground sausage (crumbled)
  • 4 Roma tomatoes (remove seeds) and dice the tomatoes
  • 1 cup of diced green olives
  • 8 eggs
  • dash of salt and pepper (olives give it a salty flavor so go light on the salt)
  • 2 cups cheddar cheese
  • 1 tbs melted butter
  • 1/4 cup of milk
  • 1 1/2 tsp oregano
  • salt and pepper to taste

Preheat the oven to 350. Coat the bottom of each pie crest with butter and put the pie shells in the oven for about 5 minutes. Mix the egg, milk, dash of salt and pepper, and oregano and set aside. Put about 1/2 cup cheese on the bottom, then layer sausage, bacon, olives, tomatoes. Repeat this layering of the sausage, bacon, olives and tomatoes. Put another 1/2 (or more) cup of cheese on top. Pour half of the egg mixture over the quiche. Repeat this process for the second quiche. Cook only one quiche at a time. You will bake the quiche for 35 minutes. Cook the second quiche for 35 minutes.

Recent Art Work

Linda Milburn’s photograph was the reference photo. I painted the image using watercolor for the first painting and pastel for the second painting.

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