Sausage and Pepper Quiche
Recipe - White Bear Lake North
Sausage and Pepper Quiche
Prep Time10 Minutes
Servings3
Cook Time70 Minutes
Ingredients
1 sheet refrigerated pie dough (half of a 14-ounce box)
1 tablespoon olive oil
1/4 cup onion, chopped
1/2 cup bell peppers, chopped
1/4 cup chopped scallions
1/2 cup cooked and crumbled Hormel sausage
1 cup shredded cheddar cheese
3 large eggs
1 1/4 cups heavy cream, half-and-half or milk
Directions
- Heat the oven to 375°F. Line a 9-inch pie plate with pie dough and crimp edges; chill 30 minutes. Line with foil, and fill with pie weights or dried beans. Bake until crust is set, 20 minutes. Remove foil and weights; continue baking until lightly golden, 5–10 more minutes. Allow to cool.
- In large skillet, heat olive oil over medium-high add sausage and cook through. Add to crust. In the same pan, sauté onion and peppers until tender. Remove from heat and stir in scallions and cheese.
- Whisk 3 eggs, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning and 1¼ cups heavy whipping cream in a large bowl.
- Spread the veggie, meat and cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350°F and bake until the filling is set, 40–50 minutes. Let cool before slicing.
10 minutes
Prep Time
70 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Essential Everyday Pie Crust, 2 Each
$3.69$1.85 each
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Produce Yellow Sweet Onion, 1 Pound
$1.99 avg/ea$1.99/lb
Produce Green Bell Pepper, 1 Each
$0.99
Produce Green Onions, 1 Each
$1.29
Hormel Sausage, Pork, Mild Spice, 16 Ounce
$3.50 was $4.99$0.22/oz
Crystal Farms Finely Shredded Cheese, Cheddar, 8 Ounce
$3.29 was $3.99$0.41/oz
Cub Eggs, Large, 12 Each
$7.49$0.62 each
Essential Everyday Heavy Whipping Cream, 36% Milkfat, 1 Quart
Buy 2 Family Size Oreos, get $1 off Milk
$7.49$7.49/qt
Directions
- Heat the oven to 375°F. Line a 9-inch pie plate with pie dough and crimp edges; chill 30 minutes. Line with foil, and fill with pie weights or dried beans. Bake until crust is set, 20 minutes. Remove foil and weights; continue baking until lightly golden, 5–10 more minutes. Allow to cool.
- In large skillet, heat olive oil over medium-high add sausage and cook through. Add to crust. In the same pan, sauté onion and peppers until tender. Remove from heat and stir in scallions and cheese.
- Whisk 3 eggs, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning and 1¼ cups heavy whipping cream in a large bowl.
- Spread the veggie, meat and cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350°F and bake until the filling is set, 40–50 minutes. Let cool before slicing.