I had Stadium Brats instead of the bulk pork sausage, crushed tomatoes and mozzarella cheese. I added chopped onion and very finely chopped carrot.
I've used serveral recipe's but this seems to be the best tasting and easiest to adapt.
I used whipped salad dressing, no celery and no salt. My mom always made this with tuna or canned shrimp in the summer for a cold lunch on a hot day. She used less dressing and more milk.
I cut the receipe to two servings. It was not runny (because now I see I missed the milk). I liked it but my husband found it to be too spicy. He does not like spice with breakfast.
This was a hit on Thanksgiving morning. I used polish sausage so I omited the garlic and onion salt. I took the casing off and cooked the polish sausage like a bulk sausage. Next time I may try a frozen pizza dough.
This was very easy to make! I omited the broccoli because it had not thawed in time and the square pan I used did not have enough room for it. My husband was surprised this was the first time I'd made a Quiche. He was impressed with the fluffy consistency. I think it helped I used the hand blender.