Average Rating: 4.882352TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
YIELD: 6 servings.Ingredients
- Pastry for single-crust pie (9 inches)
- 1 pound bulk Italian sausage
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 4 teaspoons chopped seeded jalapeno pepper
- 1 cup shredded sharp cheddar cheese
- 3 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced fresh basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Dash garlic powder
- Dash cayenne pepper
Instructions
- 1. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- 2. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 375°.
- 3. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
- 4. In a large bowl, whisk remaining ingredients; pour over cheese. Bake 35-40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 528 calories, 42g fat (21g saturated fat), 217mg cholesterol, 702mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
