Breakfast Quiche by O’Neill Outside and Jamie Rosenthal
•8 ounces sausage, crumbled
•6 eggs, beaten
•¾ cup heavy cream, blended
•½ cup sour cream
•1 cup ricotta cheese
•¼ cup cream cheese, softened
•1 cup white cheddar cheese, shredded
•¼ cup parmesan cheese, grated
•1 cup green onion, chopped
•1 cup mushrooms, sliced thin
•1 teaspoon butter
•¼ teaspoon salt
•¼ teaspoon black pepper
Ready-made 8 inch pie crust, pre-baked
•Plate Setter, porcelain coated grid, round glass or ceramic pie dish.
•Set the EGG for indirect cooking with the Plate Setter, legs up and porcelain coated grid.
Preheat the EGG to 400°F.
In a skillet over medium heat, brown the sausage in butter for 4 to 6 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove from heat and cool slightly.
In a medium bowl, blend the 6 eggs, salt, black pepper, and heavy cream. Set aside. In a large mixing bowl, combine sour cream, ricotta and cream cheese until mixed thoroughly. Fold the egg mixture into cheese mixture. Stir in the mushrooms, white cheddar, parmesan cheese and green onions. Pour the mixture into the pre-baked pie crust. Place the dish on the porcelain cooking grid. Close the lid of the EGG and bake for 45 minutes or until golden brown and the filling is slightly firm. Remove dish from EGG and cool for 10 minutes.
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”