I am trying a savory dish this time in the form of sausage quiche. I really like this recipe because it doesn’t make me feel guilty for not making my own crust. Store-bought works just fine, thank you very much!
Things were going really well except that I might have used too much sausage because my deep-dish crust wasn’t quite deep enough to hold all of the egg mixture that goes in last. I decided that would be fine and the quiche would just be a bit meatier.
Easy peasy. I put the pie on the baking sheet as directed and popped it in the oven. It was about twenty minutes in when I thought something smelled funny. I opened the oven to find that the quiche had exploded over the baking sheet and egg was sitting on the bottom of the oven. It only had ten more minutes to go before I put foil on top so I thought I would let it be.
About a minute later, I started to smell the burn. I opened the oven, choking on the smoke, and discovered the egg at the bottom was turning into a black crusty mess.
Sam came running into the room telling me that the rest of the house was starting to fill with smoke. I had him open as many windows as he could while I used potholders and a wooden spoon to scrape the burnt egg out of the oven, flipping it onto another baking sheet. I didn’t want to turn the oven off for fear of ruining the quiche or having it fall. Does quiche fall or is that just souffle?
Five minutes later it was time to put the foil on top to prevent too much browning and I let it bake for twenty more minutes, checking periodically to make sure the kitchen wasn’t on fire.
I am happy to say that the quiche turned out amazing. Sam not only had a taste when it cooled but requested it for dinner and breakfast the next day.
Derek came over after work and tried some. He thought it was good, but had a smokey flavor to it. Hmmmm….you don’t say?
Ingredients
1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
8 oz mild or spicy breakfast sausage
5 green onions green onions thinly sliced
2 cups shredded sharp cheddar cheese divided
1 cup half and half
6 large eggs
1 tsp garlic salt
1 tsp freshly ground black pepper
½ tsp ground mustard
few dashes hot sauce optional
Instructions
Preheat the oven to 350°F. Place pie shell on cookie sheet. Set aside.
In a non-stick skillet over medium high heat, cook the sausage until no pink remains.
Add the green onion and cook for 1 minute longer. Drain excess fat from pan.
Spread ½ sausage mixture in pie shell ad sprinkle with ½ cheese. Spread remaining sausage over cheese.
In a medium size mixing bowl whisk together the half and half, eggs, salt, pepper,and mustard. Add a few dashes hot sauce, if desired.
Pour evenly over sausage. Sprinkle with remaining cheese.
Place into oven and bake for 45-50 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 30 minutes. Serve warm.
Recipe by: melissassouthernstylekitchen.com
