“Real men don’t eat quiche.” I am sure you have heard that many times, but the truth is that real men in my life love quiche, especially my grandson Hays. We have a favorite café that has become our family’s gathering spot when we have good news to tell. Katie announced both the forthcoming grandchildren there, and we go there for birthdays (the hot birthday cake beckons us), kindergarten graduations, or if we just need a treat.
I love quiche, and I usually order it. One particular day, Hays asked if he could have a bite of mine. From that day on, he was hooked. So now we order that when we go together. It is one of our favorite comfort foods, and it is so easy to make.
I hope you enjoy this recipe from Hoffman’s Easy & Delicious Breakfast special issue.
Sausage, Egg, and Cheese Quiche
Makes 6 servings
Prep: 20 minutes
Bake: 1 hour and 20 minutes
1/2 (14.1-ounce) package refrigerated pie crusts
1/2 pound ground pork sausage, cooked and drained
1 cup shredded Cheddar cheese
8 large eggs
11/2 cups heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Garnish: chopped fresh parsley
ONE Preheat oven to 325°. On a lightly floured surface, unroll pie crust. Roll into a 12-inch circle, and fit into a 9-inch pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 20 minutes. Remove parchment and pie weights. Spread sausage and cheese over bottom of prepared crust.
TWO In a large bowl, whisk together eggs and remaining 3 ingredients; pour over sausage and cheese. Bake for 1 hour or until center is set. Serve immediately or at room temperature. Garnish with fresh parsley, if desired.
What are your favorite quiche mix-ins?
Get the issue!
Comments 13
When my son turned 40, we had a large celebration here in the garden of our Vermont cottage. There were many to feed on the morning after the weekend’s catered meals. I had made at least two dozen crusts and stowed in the freezer . When I could actually know how many would be having this last meal, I filled a dozen quart jars with the custard for these quiches. I prepared sausage bacon, and zucchini squash
and made the three kinds with different cheeses. NOT A CRUMB was left of any of any—dispelling the myth that “real men do not eat quiche!”
It’s one of our favorites and I always have it Christmas morning – easy to make ahead. Can’t wait to try your recipe!
I too love quiche, Our favorite is crab quiche. Tried it one time when I was in a hurry without a crust and it browned beautifully. I also like the idea of using the blender. Phyllis,your recipe sounds wonderful and will try it next time.
Quiche is so versatile…changing the add inns and it can be eaten for brunch, lunch or even dinner. I also make them in individual tart crusts. I will definitely try this recipe…thanks Phyllis.
We love crab quiche for brunch and sometimes dinner with a salad on the side. It is even delicious with the fake crab that is sometimes easier to find. Saute’ a few onions and add a sprinkle of dill before mixing all together. A manly dish. I will definitely give the blender method a try. Thank you!
I used to make quiche for suppers when our children were growing up, a favorite Sunday night treat. In those days, we followed the Southern tradition of Sunday dinners after church.
Jo shafer of Texas/Coronado?
I’d make this fabulous recipe NOW if I had a pie crust in the refrigerator …
My trip is to the store tomorrow and “breakfast for dinner” on Sunday !
Quiche is a favorite at any time .
Merci, dear Phyllis for another winner to add to my collection .
I will try the blender trick from
SpencersDd as above . Thanks to you too !
This looks so good. My hubby is a “manly-man” & he likes quiche when I make it. We see it as a dish to save on time & mess when cooking. One dish meals are our kind of meal, especially when the kids were little!
Our Ladies Bible Study takes turns bringing breakfast refreshments. We especially love for one lady to bring quiche. Others have tried but hers is the best. She shared her “secret”. She mixes her eggs, cream and salt in the blender. This adds volume to the eggs, they are so fluffy and light. She has also added spinach, ham or whatever she has on hand. Always a hit with our group!
Thanks for sharing the secret…will give it a try, or should I say a “whir”.
My nine year old son LOVES quiche too! I have had to go to a gluten free lifestyle, so now we just make them a fritatas………a crustless quiche! So yummy and can be healthy with loves of vegies and proteins – enjoy!!!
I will try this Sunday morning for brunch with friends