Sunday, December 8, 2019
This Sausage and Cream Cheese Quiche can be made ahead of time and frozen unbaked. I actually like to double the recipe and freeze one for later. We both really, really enjoyed this quiche. It tastes great and was super easy to make. We loved it so much that I am actually making it again this weekend. Add this to your menu! It would be great for Easter brunch next month or Mother's Day. This recipe has definitely gone into our dinner rotation.
SAUSAGE AND CREAM CHEESE QUICHE
- 1 (9-inch) frozen deep dish pie crust
- 8-oz sausage (Jimmy Dean or Tennessee Pride)
- 4-oz cream cheese, softened
- 1/2 cup shredded cheese
- 3 eggs
- 1 cup heavy cream or milk
- dash black pepper
- 2 Tbsp sour cream
INSTRUCTIONS:
- Preheat oven to 350.
- In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
- Whisk together eggs, pepper, sour cream, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.
- Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
