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As the school year was coming to an end, like every other busy Mama, I was trying to fit too much into one day. Between a morning walk, paying bills, yoga, dropping a buggy at a friends hours, and squeezing in a facial, I didn’t have the continuous 35 to 40 minutes at home that was required to cook the Cheese and Sausage Quiche I had planned for a light dinner. So I lowered the oven temperature to 175F and cooked it for an hour, and, like my day, it turned out perfectly.

cheese and sausage quiche - whole

– with things being so busy, it was the next day before I was able to capture a picture of the quiche, and by then it was rather picked over!!


cheese and sausage quiche piece

1 (1-pound) package of ground pork sausage

1 onion, chopped

1/3 cup chopped green bell pepper

1 3/4 cups shredded sharp cheddar cheese

1 tablespoon flour

1 (9-inch) frozen unbaked piecrust

2 eggs

1 cup evaporated milk

2 tablespoons chopped parsley

1/4 teaspoon garlic powder

salt and freshly ground black pepper

Heat oven to 350F. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet, reserve 1 tablespoon of drippings in skillet.

Saute onion and bell pepper in hot drippings over medium-high heat for 3 minutes or until tender. Stir together cheese, flour, sausage, onion and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.

Whisk together eggs, evaporated milk, parsley, and garlic powder, in a bowl until smooth. Season with salt and pepper. Pour over sausage mixture.

Bake for 35 to 40 minutes or until golden brown and set.


Recipe adapted from Southern Living, April 2014