Italian Sausage Quiche
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Pastry for single-crust pie (9in.)
1 lb. bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 tsp. chopped seeded jalapeno pepper
1 cup (4oz.) shredded sharp cheddar cheese
3 eggs
1 cup heavy whipping cream
1 tsp. minced fresh parsley
1 tsp. minced fresh basil
1/4 tsp. pepper
1/4 tsp. salt
Dash garlic powder
Dash cayenne pepper
1. 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 unpicked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake at 450* for 8 min. Remove foil and weights; bake 5 min. longer. Cool on a wire rack.
3. 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.
4. In a large bowl, whisk the remaining ingredients; pour over cheese. Bake at 3758 for 35-40 minutes or until a knife inserted near the enter comes out clean. let stand for 10 minutes before cutting.
3 comments:
Yum! Looks so good! That's my kind of breakfast...I hate cereal and love when Wyatt makes big hot breakfasts. I usually do when he and the boys do cereal. Putting this one aside.
omg I had cereal...this looks heavenly
Yum! I think this quiche would be good for any time of the day.
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