Christmas Morning Pie

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In my mother and father’s house down in Williamsburg, Virginia, we always have the same quiche-like pie for every Christmas breakfast. They’ve been serving it for nearly 45 years. And there’s a reason, besides the tradition of it all…it’s because this breakfast pit is really yummy and super easy to pull together. And we all think that even Santa Claus and the little baby Jesus would agree is a winner.

Of course, we also have the tradition of getting up early, making coffee, popping the pie in the oven, opening our stockings, having breakfast, and THEN we sit down around the Christmas tree to dig into the presents. As a little kid, that schedule was NOT fun. The anticipation nearly killed my sister and me.

But as a middle-aged adult, I’m kind of really okay with it. And we don’t get up quite as early anymore.

I can certainly wait a few more hours for presents I don’t need or want.

But I can’t wait for scrumptious Christmas Morning Pie.

And it’s really easy to make, especially if you chop the vegetables, grate the cheese, and brown the meat the night before. Then, in the morning, all you have to do is preheat the oven, beat the eggs with some cream or half and half, and throw it all together. And the best part is that you use a store-bought deep dish pie shell that you cook from frozen.

And when you slice it up and serve it to your family and friends, you’ll want to offer some mixed fruit, Dale’s Pumpkin Muffins, and—if you’re at MY house—a mimosa! Or three.

What’s better than a warm, silky quiche in a flaky deep dish pie crust, filled with sage sausage, red and green bell pepper, a little bit of chopped white onion, and Swiss cheese?

Nothing!

If you don’t want to try it for the first time for Christmas, whip one together this coming Saturday morning, and I bet y’all will eat the whole thing. 

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Christmas Morning Pie

Servings: 6-ish* 

Prep: 15 minutes / Cook: 45 minutes / Cool: 10 Minutes

Ingredients:

• 1 lb. Ground Sausage**
• 1 ½ cups Grated or Shredded Swish Cheese***
• ¼ cup Green Bell Pepper, chopped small
• ¼ cup Red Bell Pepper, chopped small
• 2 tbsp White Onion, chopped
• 4 Eggs, beaten
• 1 cup Cream or Half & Half
• 9” Deep Dish Pie Shell, from frozen

* We usually have 8 people and we make 2 pies. It all gets eaten.

** I usually use Jimmy Dean’s Sage flavor, but Regular works nice, too.

*** Do it yourself from a block; it’s better that way!

Steps:

1. Preheat the oven to 375º F (190º C).
2. Brown the sausage over medium heat, breaking up the meat as you go, until no longer pink. Drain.
3. Mix the cheese with the sausage and sprinkle into the pie shell.
4. In a medium to large bowl, beat the eggs lightly, then add pepper, onion, and cream or half and half and stir to combine.
5. Pour mixture over the sausage and cheese.
6. Bake for 40 to 45 minutes.
7. Let cool for about 10 minutes.
8. Slice and enjoy right away!

Serve with mixed fruit and Dale’s Pumpkin Muffins. That Christmasy recipe is on my site, too.

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