Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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There are those that consider quiche to be a delicate, light and—dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust. Add a few fried potatoes and onions cooked in glorious pork fat and you've got a quiche that would satisfy a lumberjack.
One great trait of this quiche is that it tastes fantastic at room temperature, which makes it a great dish to bring along to potluck brunch, or a picnic. If you're having people over and don't want to do more than start the coffee maker in the morning, you can make this quiche ahead of time and simply put it on the counter (or in a low oven) to come up to room temperature before slicing it into wedges and serving it with a tart green salad and lots of cold beer.