Cranberry, brie, and sausage quiche

February 20, 10:58 AMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold

It’s the weekend again, what’s for breakfast?

Getting stir crazy this winter? Take a trip to Paris with this quiche.

Sometimes we get caught up in our busy schedules and forget about stopping to enjoy the little things. That is one thing I have always admired about Europeans: their ability to stop, relax, and just enjoy the small things by closing up shop mid-day to spend time with family.

So pretend you’re in Paris this weekend sitting in a café, and relax while eating this twist on a Parisian classic: Cranberry, Brie, and Sausage Quiche

Cranberry, Brie, and Sausage Quiche
Recipe by: Courtney Monigold

Ingredients:
1 9-inch pie crust
5 eggs
2 cups low-fat milk
1 ½ cups brie cheese, broken up into small pieces
¾ cup dried cranberries
3 sausage links, cut up into small pieces and cooked.
Salt/pepper

Directions:
Preheat oven to 400 degrees.

Cook sausage in skillet, or use leftovers from another day.

Line pie pan with pie crust. Set aside. Line with layer of cheese, then cranberries and cooked sausage.

In a mixing bowl beat eggs, add milk, and beat again until combined. Salt and pepper to taste. Pour into pie pan. Top with a few more slices of cheese.

Bake in the oven for 35-45 minutes until golden brown on top.