Here is another recipe that was served at the ladies' retreat this past weekend. If you typically don't care for quiche, try this one. It's not too "egg-y" or soggy, but is really hearty, just as it's described by Trisha Yearwood. It comes from her cookbook called "Home Cooking With Trisha Yearwood".
Country Quiche
1 pound ground pork sausage with sage
6 large eggs
1 teaspoon baking powder
20 grape tomatoes, sliced in half
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
2 (9-inch) unbaked frozen pie shells, (set them out to thaw while preparing the other ingredients)
Preheat oven to 350 degrees. In a large skillet, cook the sausage until done, then drain off the excess fat and set aside. Whisk the eggs, baking powder, and tomatoes together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper to taste. (Note from Lori: I would just guess it. Wouldn't want to taste it myself with the raw eggs.) Divide the mixture in half and pour into the unbaked pie shells. Bake for 30 minutes, or until the filling is set.
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