To add to our grill collection, we now proudly have a Pacific Living Pizza Oven. Patti promises to let me use it once in a while. She has a whole list of yummy dishes she wants to make on it. Tonight is an extra meaty quiche. This recipe makes two. Next week Patti is making apple pocket pies and soon seafood lasagna. The Pacific Living Pizza oven is so versatile we can make breakfast, lunch, dinner and dessert…and so can you!
Meat Lover’s Quiche
Prep Time: 15 minutes
Cook Time: 35 minutes at 400
Grill: Pacific Living Pizza Oven
Ingredients: Meat Lover’s Quiche
2 readymade pie crusts (we used the kind already in the tins)
4 small colorful sweet peppers, chopped
4 cups polish sausage; cooked and chopped (we used red hots)
1 cup bacon, chopped and cooked
¾ lb. bulk breakfast sausage
2 cups half & half
½ lb. sharp cheddar cheese, shredded
¾ cup fresh cilantro or parsley, chopped
1 cup red onion, chopped
1 Tablespoon dried garlic
1 teaspoon Country Bob’s Seasoning Salt
1 teaspoon fresh black pepper
Directions: Meat Lover’s Quiche
In large saucepot over medium heat sauté bulk sausage and veggies until sausage is no longer pink. Add chopped Polish sausages and bacon. Stir until hot and well blended.
Layer meat mixture then cheese evenly into two pie pans
In medium bowl beat eggs with half & half and seasonings
Pour evenly over meat & cheese in pie plates.
Sauté Bulk Sausage and Veggies
Layer Meat Mixture then Cheese evenly into your Two Pie Pans
Into the Pacific Living Pizza Oven
Cooking Directions: Pacific Living Pizza Oven
Preheat the oven to 400 degrees (205c) about 15 minutes. We put our Quiche on the racks and not the pizza stone. The stone is hotter than the racks so keep this in mind depending on what you are baking or roasting.
This was so simple and hassle free we were surprised and delighted about the ease of our first cook. Turn it on, set temp., put Quiche in the oven and shut the door. After happily enduring 40 minutes of these awesome aromas it was time to eat. Too Easy!
Quiches are done when toothpick inserted in the center comes out clean. Remove from pizza oven and let stand for ten minutes before slicing.
Note: Quiche is known to drip over, so Patti put a piece of foil down on the stone for easy clean up.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lumberjack Wood Pellets
Pacific Living, Inc.
Outdoor Living Products
866 410 0408