Sausage Cheese Quiche

READY IN: 1hr 5mins
Recipe by Flora Underwood

This recipe came from Frankie, a good friend of mine and a good cook.

Top Review by Mille®

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.

Ingredients Nutrition

Directions

  1. Cook sausage.
  2. Sauté onion in pork fat.
  3. Combine cheese and flour and stir in with sausage and onion.
  4. Pour in pie shell and mash it down.
  5. Mix all other ingredients together and pour in pie shell.
  6. Cook at 375°F for 35 to 40 minutes.

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