What is the secret to making good sausage quiche?
It’s truly that simple.
Here’s a quick rundown.
Credit: Will Dickey
While quiche is plenty filling and can act as the centerpiece, don’t serve it solo!
Freeze thesavory piefor up to two months.
When you’re ready to enjoy it, allow the quiche to thaw in the refrigerator overnight.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Ingredients
1(1-lb.)
Remove from skillet; reserve 1 Tbsp.
Combine quiche ingredients:
Stir together cheese, flour, sausage, onion, and bell pepper.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Place piecrust shell on a baking sheet, and spoon mixture into piecrust.
Combine egg mixture:
Whisk together eggs and next 5 ingredients in a bowl until smooth.
Pour over sausage mixture.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Bake quiche:
Bake at 350F for 35 to 40 minutes or until golden brown and set.
Let stand 10 minutes before slicing.
Frequently Asked Questions
It’s all about the crust and the baking method.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Frittatas are crustless egg bakes, often started on the stovetop and finished in the oven/broiler.
A quiche is encased in a pastry crust, and most often bakes entirely inside the oven.
Quiche recipes also often feature milk or cream in the custard, which lends a fluffier, lighter consistency.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Give the quiche a gentle shake.
Does it jiggle throughout, not just in the center?
It likely needs more time.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Your safest best is to take a temp check; a finished quiche should ring in at about 165F.
The custard may not set.
This recipe originally appeared in our April 2014 issue.
It was adapted fromCarolina Cooking.
