this simple quiche is made with browned crumbled sausage and cheddar cheese. I added green onions to the quiche in the photo, and I used a frozen gluten-free pie crust. The crust is partially baked to keep it from becoming soggy from the egg mixture.
Feel free to add about 1/2 cup of chopped bell peppers and onions or green onions to the quiche. See the tips and variations for more ideas.
Use a frozen pie crust or ready-made pastry, or follow the directions for homemade crust. You might end up with a little extra filling with a frozen crust.
- 1 1/3 cups flour (all-purpose)
- 1/4 teaspoon salt
- 1/2 cup cold butter (1 stick, cut into small pieces)
- 2-4 tablespoons ice-cold water
- 6-8 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 Cheddar cheese (shredded and sharp)
Prepare crust for quiche or use a purchased 9-inch pastry shell.
Homemade Pastry (optional)
- In a mixing bowl, combine the flour and salt. Cut in cold butter with a pastry blender or fingers until coarse crumbs form; add ice water, a little at a time, until dough holds together and forms a ball. Shape into a flat disk, wrap in plastic wrap, and refrigerate 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 edges, leaving a little overhang, about 1/4-inch all around the edge. Crimp the edge as desired.
- Line the crust with foil and fill with dried beans or pie weights. Bake quiche crust in the preheated oven for about 8 to 10 minutes.
- Remove the pie from the oven and remove the foil and pie weights.
- In a large skillet over medium heat, brown the sausage, breaking up and stirring until no longer pink. Drain well and set aside.
- In a small bowl, whisk together the eggs, cream, 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 quiche filling is set and lightly browned.
- For breakfast or brunch, serve the quiche with sliced fresh tomatoes or fruit. Or serve the quiche for lunch with a cup of soup or salad.
Tips and Variations
- For extra color and flavor, add about 1/4 to 1/2 cup of finely chopped onions or green onions and/or finely chopped bell peppers to the skillet and cook it along with the sausage.
- Add about 1/2 cup of sliced cooked mushrooms to the sausage layer in the quiche.