The Best Sausage And Onion Quiche…

I only started making home made quiches recently. Normally I would just pick one up at the grocery store and heat it for either breakfast or dinner. But I found that not only could I control what goes into the quiche, but also the texture and flavor of the quiche is so much better when I make it.  And it really isn’t all that hard if you know a simple few tricks which I will share.

The best thing about quiche is it can be a great dumping ground for leftovers. And there isn’t just one way to make one or only certain ingredients you can use. Making quiche is like painting on a blank canvas – create what you want and it will all be good.

This recipe is about as basic as you can make it. But even with that, my husband said that my homemade quiche is so much better than the fancier ones I’ve been buying at the store. So, I think it’s pretty much home made quiche from now on. But that doesn’t bother me because it really is so simple to make.  So let’s talk easy sausage and onion quiche…

Lesson Learned 1 – Frozen pie crust shells work perfectly for this recipe: Now I’m not saying that you can’t make crust from scratch but why go through all that work when the frozen shells work equally as well. But you definitely have the choice. You can make your crust from scratch, or use the packaged pie crust rounds or get the pie crust shells that are pre-made and frozen. All will work.

Lesson Learned 2 – Cook the breakfast sausage until you see only a little light pink: Remember the quiche is going to bake for an hour so the sausage will continue to cook during that time. I like to cook my sausage first, mix it with the cream cheese and let it sit a little before I put it in the pie crust. I normally use that time to put the egg mixture together.

An 8 oz. tube of breakfast sausage is more than enough. You can go a little lighter on the sausage and only use 4 ounces at a time. We like a lot of sausage in our quiche so I prepare the whole tube and use the leftovers to put in my scrambled eggs for breakfast during the week. But just a warning, if you cook all 8 ounces there will be leftovers.

Also, make sure you drain the sausage on paper towels to get all the grease out before adding it to the quiche. It’s important that the sausage is as dry as possible.

Lesson Learned 3 – Beat the eggs really well: I found if you want the fluffiest quiche you need to beat the egg mixture until it foams. This may take a couple of minutes but it is definitely worth it. When the eggs are that light and airy, so is the quiche.

Lesson Learned 4 – Use a good melting cheese: You can use a wide variety of melting cheeses in a quiche. I like this particular recipe because it pairs a little cream cheese with another melting cheese. I used muenster in this recipe but you can also use cheddar, gruyere, swiss, or mozzarella. That’s the beauty of making a quiche. The choice is yours!

Lesson Learned 5 – I used pearl onions for an extra pop of flavor: You can definitely chop and saute some onions and add it to the quiche. I prefer using frozen pearl onions. You can drop them in frozen and they give a noticeable pop of flavor when you bit into one. Pearl onions are quick and easy.

Lesson Learned 6 – Let the quiche stand for 10 minutes when it comes out of the oven: For ease of cutting you need the quiche to set before you serve. Once you take the quiche out of the oven cover it with foil and let it sit for 10 minutes. The consistency will be perfect and cutting the quiche will be a breeze!

And that’s it. Pretty simple actually – simple but oh so good! Try it and let me know what you think.

The Best Sausage & Onion Quiche

  • Servings: 6
  • Difficulty: Easy
  • Print

INGREDIENTS:

1 9 inch frozen pie crust

1 – 8 oz. tube of breakfast sausage (I used Jimmy Dean)

1/2 cup frozen pearl onions

4 oz. of cream cheese, room temperature

1 cup shredded melting cheese (I used muenster), divided

4 eggs

1 cup heavy cream

2 Tbs. sour cream

DIRECTIONS:

Preheat the oven to 350. In a skillet, cook the sausage until only slightly pink breaking up the sausage as you cook it. Drain the sausage thoroughly. Combine the sausage and cream cheese. Set aside.

In a medium size bowl beat the eggs, sour cream and heavy cream thoroughly (at least a minute).

Place the sausage and pearl onions in the bottom of the pie plate. Cover with 1/2 of the cheese. Pour the egg mixture over the sausage, onions and cheese. Add the remaining cheese on top.

Bake for 1 hour. Check the quiche about half way through to make sure the cheese on top is not getting too brown. If it is, loosely cover the quiche in foil for the remainder of the cooking process.

IMPORTANT: Allow the quiche to rest covered in foil for 10 minutes before serving.

 

 

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