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Pear-Pecan Sausage Quiche

 Pear-Pecan Sausage Quiche
“This quiche would be a delightful addition to brunch, especially during the holiday season,” writes Patricia Harmon from Baden, Pennsylvania. “It’s savory from the sausage yet sweet from the sliced pear.”
8 ServingsPrep: 15 min. Bake: 35 min.


  • 1 sheet refrigerated pie pastry
  • 1/2 pound Johnsonville® Hot Italian Sausage Links
  • 1/3 cup chopped sweet onion
  • 1 medium pear, sliced
  • 1/3 cup chopped pecans
  • 4 eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 pecan halves


  • Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond
  • edge of pie plate; flute edges.
  • In a large skillet, cook sausage and onion over medium heat for 4-5
  • minutes or until meat is no longer pink; drain. Arrange pear slices
  • in crust; top with sausage. Sprinkle with pecans. In a large bowl,
  • whisk the eggs, cream, salt, thyme and nutmeg. Stir in cheese. Pour
  • over sausage.
  • Bake at 350° for 35-40 minutes or until a knife inserted near the
  • center comes out clean and crust is golden brown. Cover edges with

2 of 2

Pear-Pecan Sausage Quiche (continued)

Directions (continued)

  • foil during the last 15 minutes to prevent overbrowning if
  • necessary. Garnish with pecan halves. Let stand for 5 minutes before
  • slicing. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 375 calories, 27 g fat (12 g saturated fat), 160 mg cholesterol, 520 mg sodium, 20 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.