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.
- 3⁄4 lb pork sausage (Jimmy Dean)
- 1⁄2 cup onion, thinly sliced
- 1 1⁄2 cups sharp cheddar cheese, grated
- 1 tablespoon flour
- 2 eggs
- 1 cup evaporated milk (fat-free skim)
- 1 tablespoon parsley flakes
- 3⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon pepper
- 1 (9 inch) deep dish pie shells