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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


  • Pastry for single-crust pie (9 inches)
  • 1 pound Johnsonville® Mild Ground Italian 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


  • Preheat oven to 450°. 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 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool
  • on a wire rack. Reduce oven temperature to 375°.

2 of 2

Italian Sausage Quiche (continued)

Directions (continued)

  • Meanwhile, in a large skillet, cook 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 remaining ingredients; pour over cheese. Bake
  • 35-40 minutes or until a knife inserted near center comes out clean.
  • Let stand 10 minutes before cutting. Yield: 6 servings.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.