Sausage and Cheese Quiche

December 6, 2015


1Preheat oven to 350°

2Over medium heat, brown sausage in skillet, stirring often and breaking up until crumbled.

3Remove when fully cooked. Drain sausage but reserve 1 TBSP of drippings. Set aside to cool.

4Sauté onions in sausage drippings over medium heat, cook until tender. Remove from pan and set aside to cool.

5Once cooled, in a large bowl mix together cheese, flour, sausage and onion.

6Place unbaked piecrust shell on a baking sheet and spoon in sausage/cheese mixture.

7In a medium bowl, whisk together eggs, evaporated milk, parsley, seasoned salt, garlic salt and black pepper. When mixed pour over sausage/cheese mixture into pie crust.

8Bake approximately 35-45 minutes until golden brown and set.

9Allow to cool for 5-10 minutes before cutting.


*All Pork Products must reach 160°F internal temperature


½ Pound of Gianelli Ground Pork Breakfast Sausage

⅓ Cup of thin-sliced Onion

1 ½ Cup of Shredded Sharp Cheddar Cheese

1 TBSP of All Purpose Flour

1 Frozen 9” Unbaked deep-dish Piecrust Shell

2 Large Eggs

1 Cup of Evaporated Milk

1 TBSP of Chopped Fresh Parsley

¾ tsp of Seasoned Salt

¼ tsp of Garlic Salt

¼ tsp of Ground Black Pepper