Easy Sausage & Cheese Quiche

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

1. Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
2. 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.
3. 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.
   
4. In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard.  Pour evenly over sausage. 
5. Sprinkle with remaining cheese. 
6. 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.
7. 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

1. Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
2. 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.
3. 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.
4. In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard.  Pour evenly over sausage. 
5. Sprinkle with remaining cheese. 
6. 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.
7. Allow to rest for 20 to 30 minutes. Serve warm or at room temperature.