Sausage Quiche

Submitted by weekend cooker

"An easy to prepare dish, good for breakfast, brunch, or dinner."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 6 slices
• Serves: 6

ingredients

• 1 (9 inch) uncooked deep dish pie shells
• 1 (7 ounce) can whole green chilies
• 1 lb hot sausage, cooked, crumbled
• 4 eggs, slightly beaten
• 2 cups half-and-half cream
• 1⁄2 cup grated parmesan cheese
• 3⁄4 cup grated swiss cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic salt

directions

1. Line bottom of pie shell with split and seeded green chilies.
2. Sprinkle sausage over chilies.
3. Combine eggs, cream, both cheeses, salt, pepper, and garlic salt, and slowly pour over sausage.
4. Cover edge of pastry with a thin strip of foil to prevent excessive browning.
5. Bake at 350 degrees for 35 minutes or until center is set and golden brown.
6. Allow quiche to set at room temperature for 5 minutes before slicing.

Reviews

[FolkDiva]

I really loved the flavor that the green chilis added to the sausage and cheese in this quiche (I used gruyere in place of the swiss) and I will definitely make it again....but with some significant revisions as I had some problems and believe there are flaws in the recipe. First, the amount of cream called for is simply too much. I knew that 2 cups added to the eggs was not going to 'fit' in the deep dish pie shell and I had some worries over weather or not it would 'set' with so much added liquid. Most quiche recipes I have successfully tried have a ratio of about 1 cup cream to 4 eggs. I reduced to 1 1/3 cup and it still over flowed during cooking and never did set completely. I use an oven thermometer so I'm confident my oven was at 350. I cooked for about 45 minutes at which time the top was getting so browned I had to go ahead and take it out. But the center was still 'jiggly' and even after resting for about 15 minutes still very runny when I sliced it. Also, the technique of adding the cheese in with the egg mixture (rather than just layering it over the sausage) is problematic. The cheese simply clumped up at the bottom of the mixing bowl and when poured into the pie pan, fell out in a heap after all the egg mixture had poured out...so I had to use my fingers to try and 'spread' the wet cheese over the top of the pie. With all that said....it still tasted delicious and I'm glad I have this quiche idea for future use. With the reduction of the cream to 1 cup, adding the cheese layer on top of the sausage and then pouring over the egg/cream mix and a cooking time of 40 minutes, this will be a sensational quiche.