Name: Italian Sausage Quiche
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Dough for single-crust pie -; 1 pound bulk Italian sausage -; 1/4 cup chopped onion -; 1/4 cup chopped green pepper -; 4 teaspoons chopped seeded jalapeno pepper -; 1 cup shredded sharp cheddar cheese -; 3 large eggs, room temperature -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Italian Sausage Quiche

1. Dough for single-crust pie -

2. 1 pound bulk Italian sausage -

3. 1/4 cup chopped onion -

4. 1/4 cup chopped green pepper -

5. 4 teaspoons chopped seeded jalapeno pepper -

6. 1 cup shredded sharp cheddar cheese -

7. 3 large eggs, room temperature -

8. 1 cup heavy whipping cream -

9. 1 teaspoon minced fresh parsley -

10. 1 teaspoon minced fresh basil -

11. 1/4 teaspoon pepper -

12. 1/8 teaspoon salt -

13. Dash garlic powder -

14. Dash cayenne pepper -

How to cook deliciously - Italian Sausage Quiche

1. Stage

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.

2. Stage

Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese.

3. Stage

In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.