I went to my local butcher and told him I wanted Jimmy Dean. The butcher said, “How many years have you been asleep? Jimmy Dean is six feet under, pushing up daisies.” I said, “No, silly, I think Jimmy Dean might be some kind of sausage.” He said, “Best I can do is some of the sausage we make ourselves. If you like, I can label it ‘Hank Williams’ – he’s another dead country singer.” So I bought some Hank Williams. But I felt it would only be right to have some living people in the recipe, and so I mixed in a little bit of Charlie Chorizo and some Andy Andouille. I had to skip the seasoning salt for health reasons, and so I used a seasoning pepper mix and threw in a generous sprinkle of rubbed sage just for good measure, and I had to use garlic powder instead of garlic salt. What a delightful savoury quiche this was – I had previously only made “mainstream” quiches (Florentine, Lorraine, etc.) and it was wonderful to have a new and completely different taste. And what a no-brainer to prepare – just the ticket for a busy weeknight, and lots of extra tasty leftovers to have with a bowl of soup for lunch tomorrow.
this is a hit at my house!!!very good followed the receipe exact.
Good stuff, not overly eggy (as quiche can sometimes be). I added some sliced fresh mushrooms to the onion when sauteing. I will be making this again.
Delicious! I used pork sausage patties, cut into bite size pieces and I used some sharp cheddar, some swiss and some mozzarella cheese. I increased the eggs to 3, because I only had 5oz can of evap milk. It baked perfectly at 375 oven. Thanks for the great recipe
Thank you for a great recipe! I ended up using the full lb of sausage and 2 cups of cheese but it still ended up good. I think next time I will reduce the parsely to a half of a Tb b/c of my picky husband. It was a wonderful recipe!! So qick and easy too! :)
Good and easy, but I think next time I will add some vegetables and a bit of garlic to the sausage before adding the milk/egg mixture.
I agree this was a great recipe!!