Egg & Sausage Quiche Recipe
Ingredients
Pastry for a single crust
9-inch pie 8 ounces ground turkey sausage or bulk pork sausage
1 tablespoon margarine or butter
1 cup chopped vegetables (such as asparagus, onion, green sweet pepper, and/or broccoli)
3/4 cup shredded Swiss cheese (3 ounces)
3/4 cup shredded cheddar cheese (3 ounces)
1 tablespoon flour
3 beaten eggs
1 1/2 cups milk, half-and-half, or light cream
1/8 teaspoon ground black pepper
Directions
1 Line a 9-inch pie plate with the pastry; flute edges. Do not prick. Line pastry shell with a double thickness of foil. Bake pastry in a 450° oven for 8 minutes. Remove foil. Bake 5 minutes more. Reduce oven temperature to 325°.
2 Meanwhile, in a medium skillet cook sausage until browned; drain well. In a small saucepan melt margarine or butter over medium heat; add vegetables and cook for 3 to 5 minutes or until tender. In a medium mixing bowl toss together cheeses and flour.
3 Sprinkle cooked vegetables in bottom of prebaked pastry shell; top with cooked sausage and cheese mixture. In a mixing bowl combine beaten eggs, milk or cream, and black pepper. Pour over mixture in pastry shell. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
2 Meanwhile, in a medium skillet cook sausage until browned; drain well. In a small saucepan melt margarine or butter over medium heat; add vegetables and cook for 3 to 5 minutes or until tender. In a medium mixing bowl toss together cheeses and flour.
3 Sprinkle cooked vegetables in bottom of prebaked pastry shell; top with cooked sausage and cheese mixture. In a mixing bowl combine beaten eggs, milk or cream, and black pepper. Pour over mixture in pastry shell. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
