Italian sausage in a breakfast dish is not something that you see everyday, but then dates combined with jalapeños isn’t that prevalent either. But all combined, this makes a really tasty and hardy flavor. Put the bacon crust under it, and you’ve got all of the favorites that taste a like a little spicy Italian dish.
Ingredients:
- 1-1/2 lb. hot Italian sausage
- 1 cup chopped leeks (only use the white part)
- 1 cup chopped jalapeños
- 1 cup chopped pitted dates (about 20 should do the job)
- 2 cups shredded Italian blend cheese
- 2 tablespoons of olive oil
- 2 Bacon crust pans work best for this one
Filling:
Chop leek, jalapeños and dates. In skillet or large pot, put in olive oil and bring to medium-high heat. When shimmering, add in the chopped ingredients and cook until leeks start to become clear, about 3-5 minutes. Add in sausage, break it up and mix well. Finish cooking when the sausage is cooked to a light brown, about 10 minutes. Remove from heat, drain and cool for storage till assembly. There shouldn’t be much to drain, and, if there is, you can always add it to the egg base for a little more flavor.
Final Assembly and Cooking:
Preheat oven to 375. Prepare the standard quiche base. Place the meat mixture into the pie pans, making sure that it is loose and easily mixed. Pour in quiche base and stir a bit to make sure it is well mixed with the meat. Top with the cheeses and place in the oven. Bake for 40 minutes or until the cheese is starting to brown. Remove from oven and either pack it for the rink, or serve.