Cornbread and Sausage Quiche

Course Bread, Breakfast, Main Course

Cuisine American, Southern

Keyword best-cornbread-quiche-recipe, cornbread-and-sausage-quiche, quiche

Prep Time 20

Cook Time 45

Resting time 10

Total Time 1 15

Servings pieces

Calories 529kcal

Author Melissa Sperka

Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
In a medium skillet cook sausage over medium-high heat until no pink remains. Drain fat from pan, then remove to a platter.
In the same skillet saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside.
In a medium mixing bowl, whisk together the eggs, half and half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1 1/2 cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
Pour evenly into the pie dish and sprinkle the remaining shredded cheese on top.
Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.
Allow 10 minutes stand time then slice and serve.