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Sausage Quiche Recipe

"I started cooking years ago when a back injury kept me home for several months," explains Ernest Foster of Climax, New York. "This quiche is a family favorite."

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Sausage Quiche Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6-8 Servings

15 55 70

Ingredients

1 package (8 ounces) breakfast sausage links
1 unbaked pie pastry (9 inches)
1 cup (4 ounces) shredded cheddar cheese
4 eggs
1 pint heavy whipping cream
1/8 to 1/4 teaspoon ground nutmeg

Directions

In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese.
Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 485 calories, 42 g fat (23 g saturated fat), 223 mg cholesterol, 505 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein.

Originally published as Sausage Quiche in Taste of Home August/September 1993, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Sausage Quiche

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Reviewed on Nov. 23, 2011 by boredinMurrieta

Too bad there's no pictures - it's as pretty as it is delicious. So easy to make and all my friends raved over it. This is a keeper.

Reviewed on Nov. 14, 2011 by rachelmarie82

Quick, easy, and yummy! I think I'll add more vegetables next time I make it.

Reviewed on Apr. 06, 2011 by melodious88

I use maple flavored Jimmy Dean breakfast sausage instead of the sausage links, and substitute 1 cup of 2% milk instead of the cream, and it always turns out great! Delicious recipe!

Reviewed on Jan. 27, 2011 by lafleur

Simple to prepare & quite good! I also used half & half. Next time might try it with ham.

Reviewed on Oct. 08, 2009 by powston

Haven't made quiche for quite a while. Thought I'd give this one a try and my family and I think this is a "home run!" Definitely on the menu from now on!

Reviewed on Jul. 24, 2009 by cindy gressley

I've madae this recipe several times; following the same ingredients and didn't care for the texture of the heavy cream. The next time I used 1% milk and although it did set up the bottom was a little watery. This last time I used half and half and turkey sausage and baked this quiche a day ahead of time as I had some overnight guests visiting and couldn't be there for them in the morning. I left instructions for them to re-heat in the microwave and they said it was delicious! The egg mixture was so light and fluffy. This recipe is definitely a keeper!