Welcome to our Father’s Day Brunch! We needed something we could make ahead of time and heat at our final destination…and we knew a lot of the people there love hot dogs. Then, my wife told me a story about how her grandfather used to make scrambled eggs with hot dogs for breakfast when she was a kid…So, we decided to think outside the bun and make a Quiche with loaded hot dog ingredients!
We started with diced onions and relish…then we added some sliced hot dog discs. A little mustard went in as well since it cooks better than ketchup (which went on top as a garnish), and we were on our way! In the end, we had a really funky quiche that we think would be great for a gameday brunch as well!
Time: 60 Minutes
Ingredients:
- Pie Crust. Use Frozen, or Make Your Own.
- 6 Eggs
- 1/4 Cup of Milk
- 3-4 Hot Dogs
- Onion
- Dill Relish
- Stone Ground Dijon Mustard
- Ketchup
- Optional: Cheese
Method:
- Preheat your oven to 350 degrees F.
- Arrange your pie crust in your pie dish.
- Dice your onion finely, and layer it into the bottom of your quiche.
- Spread a layer of relish over your onions.
- Slice your hot dogs into thin disks, and place them in your pie crust as well.
- Squirt some of your mustard atop the hot dogs. (If using cheese, add it here)
- Crack your eggs, and whisk them together with your milk. Carefully, pour over your quiche ingredients, and let settle.
- Bake for around 40 minutes until your eggs are fully cooked (between 190 and 200 degrees F).
- Plate, top with your ketchup, devour, and enjoy!
