I honestly can’t remember the first time I had quiche. I know my mom never made it; my Air Force Senior Master Sargent father did not take to such food, but being a child of the 60’s; which means a time before eggs and cream became a bad thing, I must have had it at restaurant. I was hooked.
Definitely not a diet meal, but in cold weather, a big puffy sausage, egg and cheese pie really hits the spot. I have a green salad on the side to make myself believe I am eating something healthy. This quiche is also good cold the next day.
Homemade pork sausage is a snap to make and doesn’t have those nasty little gristly bits that the store-bought breakfast sausages have in them. I must give credit here to Bobby Flay, who I watched make this sausage on the Food Network and then tweaked the spices to fit my palate. I use pre-made pie crust for my quiche, because I have never learned the art of a good pie crust. Gives me something to work for.
Hope you enjoy.
First, the sausage.
Homemade Pork Sausage
- 1 pound ground pork
- 1 tablespoon (at least) rubbed sage
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon paprika
Mix spices and ground pork together. Split meat mixture in half. Sauté half the sausage until brown, breaking it up into small pieces. Drain on paper towels. Make four patties with the remainder and save for breakfast sausages.
For the quiche.
- 4 eggs, beaten
- ¾ cup milk
- ½ cup heavy cream
- ¼ cup white wine (or you can skip this and use more milk or cream)
- Pinch salt
- 1 Tablespoon flour
- Pinch of Cayenne Pepper
Beat eggs and add milk, cream, wine, salt, flour and cayenne. Mix well.
Preheat oven to 375 degrees.
- Place one store- bought pie crust (or make your own) in a deep dish pie plate.
- Place browned sausage in crust.
- Chop 8 oz. of Swiss cheese and place on top of sausage.
Pour custard on top of filling and bake at 375 degrees for 60 minutes or until puffy and lightly browned.