“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?
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