Cranberry Sausage Quiche

"I'm going through recipes I've collected over the years and posting ones that sound interesting here, so I'll be able to find them later! I don't even remember where this one came from. I've never made it, so prep time is just a guess, but it sounds yummy."
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
Ready In:
1hr 15mins




  • Preheat oven to 400 degrees.
  • Let frozen pie shell stand at room temperature for 10 minutes.
  • Do not prick the shell.
  • Bake pie shell for 7 minutes.
  • Remove from oven and set aside.
  • Reduce oven temperature to 375 degrees.
  • Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
  • Drain off excess fat.
  • Remove from heat.
  • Stir in cranberries.
  • Sprinkle cheese on the bottom of the pie shell.
  • Top cheese evenly with sausage mixture.
  • Combine eggs and half and half in medium bowl.
  • Whisk until blended but not frothy.
  • Pour egg mixture over sausage mixture in pie shell.
  • Bake for 40-45 minutes or until knife inserted in center comes out clean.
  • Let stand for 10 minutes before serving.
  • Garnish with fresh parsley or sage.

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  1. KerfuffleUponWincle
    GREAT flavor combination ~ the sweetness of the cranberries with the sausage is very nice! Yesterday I cooked one pound Italian sweet sausage with 1/2 tsp garlic powder, 1/2 tsp red pepper flakes, and one medium onion ~ THEN I looked for a recipe that called for sausage ~ :) I found this GREAT recipe and although I didn't have monterey jack cheese on hand, I used 1 cup Swiss cheese and 2 cups pizza cheese blend, and only 1 1/4 cups half and half with the eggs, because I thought the quiche mixture might overflow my dish due to the increased sausage amount ~ and I added 1/4 tsp dried sage! :) Made for French Tart's Pie Event in the Photo Forum ~ June 2010. I promise I'll make this again and I'll use the correct ingredients next time! :)


<p>I'm an attorney by education and a court reporter by current employment (love my job!).&nbsp; A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy&nbsp;happy to be here!&nbsp; I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
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