Overnight Quiche
Yield
1 QuichePrep
8 hrsCook
1 hrsReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
torn into 1 inch pieces |
|
| ¾ | pound |
cheddar cheese
|
|
| 2 | pounds |
sausage
fried and drained |
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
torn into 1 inch pieces |
|
| 340.2 | g |
cheddar cheese
|
|
| 907.2 | g |
sausage
fried and drained |
|
| 4 | large |
eggs
beaten |
|
| 473 | ml |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
dry mustard
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
Directions
Mix all ingredients except the last two.
Place into greased 9x13 inch pan.
Set overnight, covered.
Before baking, mix well 1 can cream of mushroom soup with 1 /2 cup milk.
Pour over top of mixture. Bake at 350℉ (180℃) for 1 hour, uncovered
