RECIPE - Sausage & Cheddar Cheese Quiche - 5 (five) star reviews! Gourmet, DIY, Best

I've cooked so many quiches in my life and they are absolutely one meal that everyone loves AND that you can afford to feed a small army with. Although you can use anything for filling (mushrooms, onions, red peppers, green peppers, pepperonis, ham, broccoli, mozzarella cheese, shrimp, crab, peas, spinach) basically anything you want to put in the quiche, as long as your wet ingredients remain the same. Milk, cream of mushroom or sour cream can be substituted for heavy cream just remember, the less creamy your ingredients, the less creamy your quiche will be. Anything you put in a quiche should be drained of liquids. Canned tomato can easily be substituted for fresh tomatoes but you must drain them. Same for any vegetable you opt for canned over fresh. What I've learned is that the cooking process basically brings the flavor between fresh and canned very close together in a quiche.
If you do choose to use the heavy cream in this recipe over cream of mushroom soup, you should be prepared for an extremely rich, creamy, gelatinous quiche.
5 (FIVE STAR) QUICHE RECIPE
Ingredients:
2 rolled pie crusts (room temp)
1 can of diced tomatoes (drained)
1 cup of shredded cheddar cheese
2 cups of heavy cream or 1-1.5 cans of cream of mushroom soup
1/2 onion diced
1 bell pepper diced
Sausage (I use hot!) browned and drained
4 eggs (Egg to cream ratio is 2 eggs to every one cup of cream but I HIGHLY recommend increasing your eggs to 3-4 eggs for every 2 cups of cream. That means you would increase your eggs for this recipe to 6-8.)
Directions:
Preheat oven to 350 degrees F
Prepare your ingredients (mold your pie crusts into 2 pie pans or spread them across one casserole dish - you can pinch the edges to form a crust or do as I do and TRIM THE CARBS COMPLETLY OFF!)
Combine your cooked sausage, onion, green pepper, tomato and cheese
(mix well)
Spread on the bottom of 2 pie crusts
Mix your wet ingredients together well and then pour evenly between the two pies. Don't pour too high or it WILL overflow in your oven.
You can bake your pies directly in the oven without an additional pan, but Im all about not having to clean an oven so I either put aluminum foil on a cookie sheet to bake the pies on OR I spread a layer of aluminum foil directly on the oven shelf.
Bake for 50-55 minutes.
To check doneness, insert a knife, fork or toothpick and when it comes out clear of cream/egg, it's done. You will still see moisture on the item you insert or it wouldn't be a good pie! ;)
God bless you and have a fabulous Quiche!!!