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Italian Sausage Quiche Recipe

Italian Sausage Quiche Recipe photo by Taste of Home

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This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. —Lee Ann Miller, Millersburg, Ohio

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Italian Sausage Quiche Recipe

Prep: 30 min. Bake: 35 min. + standing

Yield: 6 Servings

30 35 65

Ingredients

Pastry for single-crust pie (9 inches)
1 pound bulk Johnsonville® Ground Sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup (4 ounces) shredded sharp cheddar cheese
3 eggs
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

Directions

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a large skillet, cook the sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
In a large bowl, whisk the remaining ingredients; pour over cheese. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein.

Originally published as Italian Sausage Quiche in Taste of Home October 2011, p73

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Italian Sausage Quiche

Italian Sausage Quiche

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Reviewed on Jan. 16, 2013 by susiecambodia

We really enjoyed this. I used 1/2 ground beef and 1/2 mild sausage b/c it's what I had on hand. Left out jalapeno pepper--was afraid it was too strong for husband. I may make it without the crust next time to save calories.

Reviewed on Dec. 25, 2012 by Kathie1026

I'd made this recipe once before and thankfully I found it again. I used two 9" pie crust that worked well. Since I have a small child I left out the jalapeno and green peppers, yet it was still out of this world yummy! I'll be making it more often, no doubt.

Reviewed on Jan. 24, 2012 by parksville

Delicious and easy. Did not use a pie crust, made it w/out b/c I don't want the flour base. Used mild Italian sausage and made the rest as is. Four tsp of jalapeno is not too much! With a little fresh sour cream on the side, this is a very, very tasty quiche. Served it w/ TOH's Honey Fruit Salad and Strawberry Cooler. All recipes are KEEPERS!

Reviewed on Dec. 06, 2011 by anne9047

I used this as a base for the quiche I made...just switched a few ingredients & it was so yummy!

Reviewed on Oct. 31, 2011 by pamdevone

It was delicious.

Reviewed on Oct. 13, 2011 by susistuder

This is the best quiche I have ever had! I used a couple of tsp. of jalapeno pepper from a jar so I didn't have to deal with chopping a fresh pepper and it was delicious! Highly recommend this recipe.