A classic and hearty deep-dish sausage quiche with a rich, savory custard and cheese filling.
Author
Theresa Rieff
Recipe
Filling
| Measurements | Ingredients |
|---|---|
| 1 Pound | Mild or Hot Sausage |
| 1/2 Cup | Chopped Onion |
| 1/3 Cup | Chopped Green Pepper |
| 1/2 Cup | Grated Cheddar Cheese |
| 1 Tablespoon | Flour |
| 1 | Deep Dish Unbaked Pie Crust |
Custard
| Measurements | Ingredients |
|---|---|
| 2 | Eggs, Beaten |
| 1 Cup | Evaporated Milk |
| 1 Tablespoon | Parsley Flakes |
| 1 1/2 Teaspoon | Season Salt |
| 1/4 Teaspoon | Garlic Salt |
| 1/4 Teaspoon | Black Pepper |
Instructions
- Preheat oven to 375°F.
- In a skillet, fry the sausage, onion, and green pepper together until the meat is browned. Drain off excess grease.
- In a small bowl, toss the grated cheddar cheese with the flour.
- Spread the cooked sausage mixture in the bottom of the unbaked pie crust.
- Sprinkle the cheese/flour mixture over the sausage.
- In a separate bowl, mix the beaten eggs, evaporated milk, parsley flakes, season salt, garlic salt, and black pepper.
- Pour the egg mixture over the sausage and cheese.
- Bake for 45-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
Note
Makes one deep dish pie!
