Make Hot Water Pastry to hold this delectable egg custard mixture in this easy quiche recipe.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 9" pie crust
- 12 link pork or turkey sausages
- 1 onion, chopped
- 1 cup heavy whipping cream
- 4 eggs
- 1/8 tsp. white pepper
- 1/4 tsp. dried marjoram leaves
- 1 cup shredded baby Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 375 degrees F. Prick the pie crust bottom five times with fork and bake for 8-10 minutes until very light brown. Remove from oven and set aside.
Cook sausages in heavy skillet over medium heat, turning frequently, until browned. Remove sausages from skillet and drain on paper towel. Add onion to drippings remaining in skillet and cook and stir until tender. Remove from skillet with slotted spoon.
Cut sausages into 1/2" pieces. Place in prebaked pie crust along with onions.
In medium bowl, combine cream, eggs, pepper, and marjoram and beat well with wire whisk until smooth. Stir in Swiss cheese, 1/4 cup Parmesan cheese, and Monterey Jack cheese. Pour over sausages in pie shell. Sprinkle top with 2 Tbsp. Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until top is puffed, set, and golden brown around edges. Let stand for 5 minutes before cutting. Serves 6
