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Cheese-and-Sausage Quiche

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 25 mins
Total time 1 hr

Makes 6 servings

Adapted from Carolina Cooking, this is great for breakfast, lunch, or dinner. It also reheats beautifully, so bake an extra and take it to a friend.


  • 1 (1-lb.) package ground pork sausage
  • 1/2 cup thinly sliced onion (about 1/4 medium onion)
  • 1/3 cup chopped green bell pepper
  • 1 1/2 cups (6 oz.) freshly shredded sharp Cheddar cheese
  • 1 tablespoon all-purpose flour
  • 1 (9-inch) frozen unbaked deep-dish piecrust shell
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper

How to Make It

  1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet; reserve 1 Tbsp. drippings in skillet.

  2. Sauté onion and bell pepper in hot drippings over medium-high heat 3 minutes or until tender. Stir together cheese, flour, sausage, onion, and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.

  3. Whisk together eggs and next 5 ingredients in a bowl until smooth; pour over sausage mixture.

  4. Bake at 350° for 35 to 40 minutes or until golden brown and set.

Carolina Cooking, copyright 1990.