Cranberry Sausage Quiche Recipe
Description: Rediscover a gem from your recipe collection with this tantalizing Cranberry Sausage Quiche. Perfect for breakfast, brunch, or any time you crave a savory pie with a touch of sweetness. While I’m not sure of the origin, the blend of flavors promises to be a hit. This delightful quiche features savory sausage, sweet cranberries, and melted Monterey Jack cheese, all nestled in a crisp pie crust. The prep time is estimated, so your patience will be rewarded with a delicious result.
Recipe Category: Savory Pies
Keywords: Breakfast, Brunch, < 4 Hours
Ingredients:
- 1 package frozen pie shell (standard size)
- 1/2 pound sausage
- 1/4 cup finely chopped yellow onion
- 3/4 cup dried cranberries
- 1 1/2 cups shredded Monterey Jack cheese
- 3 large eggs
- 1 1/2 cups half-and-half
- Fresh parsley or sage for garnish
Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for baking your pie shell.
- Prepare the Pie Shell: Allow the frozen pie shell to thaw at room temperature for about 10 minutes. This step helps the shell to bake evenly. Note: Do not prick the shell, as this can affect its texture during baking.
- Partially Bake the Shell: Place the pie shell in the preheated oven and bake for 7 minutes. This partial baking helps to prevent the shell from becoming soggy once the filling is added. After 7 minutes, remove it from the oven and set aside.
- Reduce Oven Temperature: Lower the oven temperature to 375°F (190°C). This adjusted temperature will bake the quiche evenly without overbrowning.
- Cook the Sausage and Onion: Crumble the sausage into a large skillet and cook it over medium-high heat along with the finely chopped yellow onion. Continue cooking until the sausage is thoroughly browned and cooked through. Stir frequently to ensure even cooking.
- Drain the Excess Fat: Once the sausage is cooked, carefully drain off any excess fat from the skillet. This step is important to keep the quiche from becoming greasy.
- Add Cranberries: Remove the skillet from heat and stir in the dried cranberries. The cranberries will add a lovely burst of sweetness that contrasts beautifully with the savory sausage.
- Assemble the Quiche: Sprinkle the shredded Monterey Jack cheese evenly over the bottom of the partially baked pie shell. This layer of cheese creates a delicious base and helps to bind the filling together.
- Add Sausage Mixture: Evenly distribute the sausage and cranberry mixture over the cheese layer. Make sure to spread it out so every slice will have a balanced taste.
- Prepare the Egg Mixture: In a medium bowl, combine the eggs and half-and-half. Whisk them together until well blended but not frothy. This mixture will provide the creamy texture to the quiche.
- Pour Egg Mixture: Gently pour the egg mixture over the sausage and cranberry layer in the pie shell. The egg mixture will seep through the layers, binding them together as it bakes.
- Bake the Quiche: Place the assembled quiche in the oven and bake for 40-45 minutes. To check for doneness, insert a knife into the center of the quiche. If it comes out clean, the quiche is ready.
- Cool and Garnish: Let the quiche stand for 10 minutes before serving. This resting time allows the filling to set, making it easier to slice. Garnish with fresh parsley or sage for a touch of color and added flavor.
Notes:
- Pie Shell: For a homemade touch, you can use your favorite pie crust recipe instead of a frozen shell.
- Cheese Variation: Feel free to substitute Monterey Jack with another cheese like cheddar or Swiss, depending on your preference.
- Serving Suggestions: This quiche pairs wonderfully with a light salad or fresh fruit for a complete meal.
Enjoy the delightful blend of savory sausage, sweet cranberries, and creamy cheese in every bite of this Cranberry Sausage Quiche. Perfect for a cozy breakfast or an elegant brunch! 🍴🧀🍂
