Sausage and Gruyere Quiche
The Inspiration…
There are few things I enjoy more than brunch with friends. Especially when brunch is hosted at one of our homes, so we can relax, chat, eat, and no one will judge me if I wear stretchy pants! This quiche recipe is perfect for such an occasion. It even wins my husband’s approval since there is meat in it. It has a little something for everyone and takes minimal effort! It is salty, creamy, fluffy, and flaky. Pair it with a mimosa and you’re in business!
If you’ve never had gruyere cheese before, you’ve been missing out! It has a salty, nutty flavor that nicely compliments the sausage in this recipe. The scallions add a bite of freshness and a pop of color. This dish will win over all of your brunch guests!
You’ll want to start by par-baking (or partially blind baking) your pie crust. The best method I have found is to line the pie crust with foil and then fill it with pie weights/beans/rice. The foil forms nicely to the pie crust, unlike parchment paper, and make it easier to remove the weights. I have also seen a method of filling the foil with sugar, which provides a more even weight distribution. Once it has par-baked, let it cool slightly and remove the weights.
This is the fun part. You can get as creative as you want with the fillings. This sausage and gruyere combination is my favorite and wins over guests of all ages. Layer in your sausage, cheese and scallions. Then mix up your eggs, half and half, and seasonings to pour over the top.
All that is left to do is let it bake. I like to put the pie dish on top of a baking sheet. This makes it easier to get in and out of the oven. I’ve also found that it helps the bottom cook evenly and you’ll be less likely to have your crust split. You’ll want to keep an eye on the crust edges. If they are getting too dark, you can cover it with a pie ring or simply place some foil over the edges.
When the quiche is done, it will be golden brown on the top and speckled with all those lovely scallions. When I host a brunch, I like to make sure I have one good savory component and one sweet component. Then you can fill the in the rest how you’d like. I’d suggest serving this quiche with a simple garden salad and my Cran-Apple Braided Pastry. Some coffee and a mimosa would perfectly round out this meal!
Sausage and Gruyere Quiche
Ingredients
- One Pie crust, homemade or store bought
- 6 eggs, beaten
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 6 turkey sausage patties, diced
- 1/2 cup half and half
- 3 scallions, chopped
Instructions
- Start by par-baking (or partially blind baking) your pie crust. The best method I have found is to line the pie crust with foil and then fill it with pie weights/beans/rice. The foil forms nicely to the pie crust, unlike parchment paper, and make it easier to remove the weights. I have also seen a method of filling the foil with sugar, which provides a more even weight distribution. I bake at 375 degrees for 20 minutes. Once it has par-baked, let it cool slightly and remove the weights.
- In the bottom of your crust, layer in your sausage, cheese and scallions.
- Then mix up your eggs, half and half, salt, and garlic powder to pour over the top of the fillings.
- Set the pie dish on a baking sheet and bake at 350 degrees for 40-50 minutes, until the top of the quiche is golden brown. You may want to use a pie ring to protect the crust edges from getting too dark.
- Remove from the oven, let cool for 5 minutes and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.