This was one of our contributions to last weekend's K-State football tailgate. I actually made it the night before and just warmed it up in the microwave before hitting the road. By the way, the CATS won!
Easy Sausage & Cheese Quiche 8 servings
1 (9”) unbaked deep frozen pie crust (I made a no-roll crust using the recipe on our site but omitted the powdered sugar)
8 oz. mild or spicy pork breakfast sausage
1/2 onion, diced
2 to 3 tablespoons fresh herbs or 1 tablespoon dried (parsley, thyme, chives)
1 1/2 to 2 cups shredded sharp cheddar cheese - divided
6 large eggs
1/2 cup milk mixed with 1/2 cup sour cream
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
- Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
- In a skillet over medium high heat, cook the sausage until no pink remains; add onions about halfway through cooking. Drain excess fat from pan if needed.
- Spread 1/2 sausage mixture in pie shell; sprinkle with 1/2 cheese. Add another layer of remaining sausage and most, but not all, of the cheese.
- In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard. Pour evenly over sausage.
- Sprinkle with remaining cheese.
- Place into oven and bake for 45 to 50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
- Allow to rest for 20 to 30 minutes. Serve warm or at room temperature.
Recipe without photos . . .
Easy Sausage & Cheese Quiche 8 servings
1 (9”) unbaked deep frozen pie crust (I made a no-roll crust using the recipe on our site but omitted the powdered sugar)
8 oz. mild or spicy pork breakfast sausage
1/2 onion, diced
2 to 3 tablespoons fresh herbs or 1 tablespoon dried (parsley, thyme, chives)
1 1/2 to 2 cups shredded sharp cheddar cheese - divided
6 large eggs
1/2 cup milk mixed with 1/2 cup sour cream
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
- Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
- In a skillet over medium high heat, cook the sausage until no pink remains; add onions about halfway through cooking. Drain excess fat from pan if needed.
- Spread 1/2 sausage mixture in pie shell; sprinkle with 1/2 cheese. Add another layer of remaining sausage and most, but not all, of the cheese.
- In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard. Pour evenly over sausage.
- Sprinkle with remaining cheese.
- Place into oven and bake for 45 to 50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
- Allow to rest for 20 to 30 minutes. Serve warm or at room temperature.
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