I defrosted 3 bratwurst links with the plans on making stuffed peppers. I baked the brats in the oven. So with that said, that idea went out the window when one of my bell peppers was moldy. So then I chucked the moldy pepper as it was well beyond any help. I began cooking the onion and remaining bell pepper. My next idea was to do a casserole deconstructed stuffed pepper. This idea ended up morphing into the Quiche after scrounging around the refrigerator, hence the name.

ingredients:

By Deborah Kaplan

• 1 sweet onion (diced)
• 1 tablespoon butter
• 1 bell pepper
• 1 zucchini (small)
• 3 bratwurst links
• 1/4 cup ranch salad dressing
• 1/2 teaspoon butter
• 4 large eggs
• 1/4 cup light cream
• 1/4 cup 2% milk
• 4 ounces shredded Cooper sharp cheese.
• 1/8 teaspoon Cayenne pepper (optional)

1. Bake bratwurst in oven at 350 degree F for 30 minutes turning it over mid way through.
2. Dice onion, place in microwave safe dish and microwave in two, 2 minute intervals.
3. Melt 1 tablespoon butter in skillet, add onions and saute for 10 minutes stirring frequently on medium heat.
4. Dice bell pepper and cook in microwave for two minutes, then add to skillet with onions.
5. Peel zucchini, dice it and add to the skillet.
6. Saute onions, bell pepper pieces and zucchini for another 5 minutes, stirring frequently.
7. While vegetables are cooking, dice up bratwurst.
8. Remove vegetables from skillet and mix in a bowl with bratwurst and ranch dressing.
9. Grease square baking dish with 1/2 teaspoon butter with a paper towel.
10. Pre-heat oven to 375 degrees F.
11. Add sausage mixture to baking dish.
12. In a separate bowl, whisk eggs, cream and milk together.
13. Pour egg mixture into square baking dish on top of sausage mixture.
14. Add cheese on top.
15. Bake for 30 minutes.
16. Sprinkle with optional cayenne pepper.

Preparation Time: 20 minutes

Cooking Time: 77 Minutes

Servings: 4