Rich and Delicious Cream Cheese Christmas Quiche

Twelve years ago, a friend brought this quiche to my door for my husband and I, who were adjusting to the squalling bundle of joy we had just brought home from the hospital.  We absolutely loved it (and the baby, btw) and before the leftovers were even cold, I was on the phone asking for the recipe!

The quiche has become a favorite treat which even my boys now look forward to having.  I like to serve it on Christmas morning because I can put it together the night before, set it in the fridge, then pop it in the oven first thing in the morning.  I love sipping my coffee, watching the kids open their presents, and smelling the quiche cooking in the oven!

My recipe is totally adjustable depending on the size of your pie dish and your own personal cheese preferences.  What you’ll need:

Christmas Quiche

• Pie crust (I use bought, don’t tell mom).
• 1  8 oz. package cream cheese, softened.
• 1/2 pound breakfast sausage (we like sage) browned and crumbled.
• 1 to 1 1/2 cups of shredded cheese (I broke up American cheese because it’s what I had, but you can use cheddar, Swiss, or whatever you like.)
• Roughly 5-8  eggs, beaten (depending on the size of your pie plate)
• @1/4 to 1/2 C milk.

Preheat oven to 350 degrees.  Press pie crust into pie plate, making sure to close any rips.  Spread Cream Cheese evenly across the bottom of the pie shell and sprinkle sausage over that.  In a separate bowl beat the eggs and milk, and pour some into the pie shell, being careful to leave room to add cheese.  Add cheese.  Then finish filling with egg/milk mixture.  (You might want to take turns adding cheese and egg to make sure you have the balance you want.) 

Bake 35-45 minutes or until inserted knife comes out clean.  I like to bake it over a cookie sheet in case of spills or overflows.

Enjoy!

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