Queche

The joy of queche is that you can put almost anything in it. This recipe will dirty up a lot of dishes, but it is worth it. Here is one version I make.

Makes 1 9" queche:

8 to 10 eggs depending on their size
Ground Sausage or Hamburger cooked and broken up like you would for sloppy joes
1 package of Hickory smoked bacon
1 block of colby cheese diced
1/2 teaspoon of salt and pepper
1/2 teaspoon of garlic powder
1 medium onion diced
1 pie crust*

* a good recipe can be found on this website: Real Simple.com

Preheat your oven to 350.

If you are making your own pie crust, I suggest doing it first. While the crust is cooling for an hour in the fridge, cook your meats and prepare your veggies. By the time it is done, the crust should be ready to be rolled out. If not, proceed to combine all your ingredients in to a large bowl and crack the eggs in to it adding the salt and pepper with them. Remember after preparing each item of meat, veggie and cheese to wash your hands, cutting board and knife to prevent cross-contamination. Once you crack the eggs into the mixture mix them together with your hands after you wash them. Take your pie crust out of the fridge or freezer and carefully pour the mixture inside the crust. Place in the oven and bake until thoroughly cooked. Take out and let sit for 5 minutes before cutting and serving.