Krakowska Provolone Quiche

Once sold in our restaurant, this delicious quiche is great for breakfast, lunch, or even dinner.

Difficulty Level: EASY

Ingredients:

• ½ Pound Kramarczuk’s Krakowska Sausage  thinly sliced and cut into strips (about ½ inch by 2 inches)

• 1 Diced Tomato

• 1 Diced Onion

• 1 ½ Cups Whipping Cream

• 3/8 Cup Milk

• Pinch Salt

• Pinch Pepper

• 1 Teaspoon Garlic Powder

• 3 Eggs

• 2 Egg Yolks

• ¾  Pound Shredded Provolone Cheese

• 9-inch store-bought pie crusts

Directions:

1.)     Preheat oven to 400º

2.)     Fry the krakowska, tomato, and onion in a pan over medium heat.  Set the mixture aside and allow it to cool.

3.)     In a medium bowl beat the whipping cream, milk, eggs, and egg yolks together until they are well incorporated.  Beat in the salt, pepper, and garlic powder.

4.)     Add the fried krakowska, tomatoes, onions and half the amount of shredded provolone cheese to the cream mixture and mix until all of the ingredients are well incorporated.

5.)     Take the raw pie crust and carefully use a fork to pierce holes in the bottom and side.

6.)     Pour the newly formed mixture into the pie crust.  Cover with the remaining shredded provolone cheese.

7.)     Bake for 20-30 minutes.