|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quiche packs the appeal of an omelet without the fuss, making it easy to serve a home-cooked breakfast for a crowd. This simple sausage and cheddar quiche tastes fantastic as is, but the recipe also allows for customization with other favorite ingredients.
Use a regular or gluten-free frozen pie crust or ready-made pastry, or follow the instructions for homemade crust. You might end up with extra filling if you use a frozen crust. No need to waste it; just bake it without a crust in a small buttered baking dish or ramekin.
- For Crust:
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter (1 stick, cut into small pieces)
- 2 to 4 tablespoons ice-cold water
- For Filling:
- 6 to 8 ounces pork breakfast sausage (or turkey sausage)
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon dried leaf thyme
- 1/8 teaspoon pepper
- 1 cup sharp cheddar cheese (shredded)
Prepare a homemade crust or follow the package directions for a purchased 9-inch pastry shell or refrigerated pie crust dough.
Homemade Crust (Optional)
In a mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry blender or your fingers until coarse crumbs form; add ice water, a drizzle at a time, until the dough holds together and forms a ball. Shape it into a flat disk, wrap the dough in plastic wrap, and refrigerate it for about 30 minutes.
Heat the oven to 375 F (190 C/Gas 5).
On a lightly floured surface with a floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter. Fit the dough into a 9-inch pie plate or quiche pan. Trim the edge, leaving a 1/4-inch overhang all around the plate. Crimp the edge as desired.
Line the crust with foil and fill it with dried beans or pie weights. Bake the quiche crust in the preheated oven for about 8 to 10 minutes.
Take the pie crust out of the oven and remove the foil and pie weights. Set it aside to cool.
In a large skillet over medium heat, brown the sausage, breaking any large chunks apart. Drain it well and set it aside.
In a small bowl, whisk together the eggs, half-and-half, thyme, and pepper until well blended.
Sprinkle the cooked sausage over the partially baked crust, and then top the sausage with the shredded cheese.
Pour the egg mixture over the sausage and cheese.
Bake the quiche for about 30 minutes or until the filling sets and the top becomes lightly browned.
After you brown and drain the sausage, soften about 1/2 cup of chopped bell peppers and onions in the residual grease in the skillet, then spread them evenly on top of the sausage when you assemble the quiche.
Saute about 4 ounces of sliced or chopped mushrooms in olive oil and add them to the quiche along with the sausage.
For breakfast or brunch, serve the quiche at room temperature with sliced fresh tomatoes or fruit. Or serve it for lunch with a cup of soup or salad.