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Italian Sausage Quiche

Italian Sausage Quiche
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
6 ServingsPrep: 30 min. Bake: 35 min. + standing

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.
© Taste of Home 2013

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Italian Sausage Quiche (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013