Spicy Sausage Quiche

Total Time Prep: 30 min. + chilling Bake: 30 min. + standing
Yield 2 quiches (8 servings each)
Contest Winner
Test Kitchen Approved
This is a fantastic recipe for an office potluck. You can prepare all the ingredients the night before, then mix together and pop it in the oven the next morning. — Pamela Williams, Meridian, Mississippi

Ingredients

  • Dough for double-crust pie
  • 1 pound bulk pork sausage
  • 5 large eggs
  • 1/2 cup 2% milk
  • 1/3 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 5 green onions, chopped

Directions

  1. Preheat oven to 400º. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks.
  2. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts.
  3. Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 357 calories, 27g fat (13g saturated fat), 118mg cholesterol, 636mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.

This is a fantastic recipe for an office potluck. You can prepare all the ingredients the night before, then mix together and pop it in the oven the next morning. — Pamela Williams, Meridian, Mississippi
Recipe Creator

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