Sausage Quiche
A savory quiche with a flaky crust, filled with seasoned pork sausage, onions, Swiss cheese, and a creamy egg custard.
Ingredients
- 1/2 lb ground pork sausage 225g
- 1 medium onion chopped
- 1 prepared deep-dish pie crust 9-inch
- 1/2 cup shredded Swiss cheese about 2 oz / 55g
- 4 large eggs
- 1 cup half-and-half 240ml
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium skillet over medium heat, cook the sausage and onion until the sausage is browned and cooked through, about 8-10 minutes. The internal temperature must reach 160°F (71°C). Drain off any excess fat.
- Spread the cooked sausage and onion mixture evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese on top.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
- Carefully pour the egg mixture over the cheese and sausage in the pie crust.
- Bake for 15 minutes. The high heat helps set the crust.
- Reduce the oven temperature to 350°F (175°C). Continue to bake for another 20 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Let the quiche stand for 5 to 10 minutes before slicing. This allows the filling to firm up.
Notes
Food Safety: Ensure the ground sausage is cooked to a safe internal temperature of 160°F (71°C) before assembling the quiche.
Don't Overbake: The quiche will continue to cook from residual heat after you remove it from the oven. The center should have a slight wobble when it's done.
Prevent Burning: If the edges of the pie crust are browning too quickly, you can cover them with aluminum foil or a pie shield for the remainder of the baking time.