So, I have a confession: I am a bit of a picky eater.
I am a lot better than I used to be, but I sure missed out on A LOT of good food in my younger days.
My sister and I would spend every summer on our grandparent’s farm in Tennessee. They raised their own crops, and had the usual horses, cows, chickens, goats, and hogs. I could literally kick myself for not eating more of what they offered. Maybe they should have tried the, “sit at the table until you’re done with everything on your plate” trick.
My grandfather made his own sausage, and I’m betting it was just as good, if not better, than Jimmy Dean’s. So, in my refusal to eat sausage, I missed out (I never refused pie, though).
I wish I had paid more attention to how he cured the sausage and added all the fixin’s, but I was pretty busy playing in the barn and running all over creation with my cousin, which of course, I wouldn’t trade for the world.
But, I am making up for lost sausage time. It’s good stuff. I’ll take it just about any way that I can get it. Not too many years ago, when I left Tennessee after a visit, my aunt sent me off with some sausage and biscuits. I think I had them eaten before I even left town.
Sausage is a great treat for the holidays, as well. If you’ve got family in from out of town, and you are planning to cook a large meal, why not start off with something filling that will leave everyone happy for a few hours until the big meal?
A quiche is the perfect way to do that.
Recipe and printable instructions at the bottom of the post.
I got started with a frozen pie crust. Be sure to get a deep crust. I’m not sure it’s really a deep crust, but it’s deeper than the other one they sell in the grocery store. If you get brave and want to make your own pie crust, you can put it in a deep pie crust pan.
Melt the butter and brush it on the crust. If you don’t have a brush, roll it around in the crust to cover the bottom and the sides. If you’ve just taken the crust out of the freezer, swirl the butter around fast, or it will get hard again.
Once you’ve covered the pie shell with butter, stick it in the oven for about 20 minutes.
Tip: If you open the oven and poke a few fork marks in the crust to keep it from bubbling, be sure not to poke holes in the pie pan like I did. You will regret it later – I’ll explain below.
In a separate bowl, mix the cooked sausage with the flour.
Add the shredded cheddar cheese to the bottom of the cooked pie pan.
Next, add the sausage on top of the cheese…
In another bowl, mix the eggs and milk and pour the mixture over the top of the sausage.
Remember my tip above about not poking holes in tin pie pan? I speak from experience when I say that if you do, you will have milk coming out all over. Thankfully, I had the pan on a cookie sheet and didn’t get milk all over, but it took me a minute to figure out why there was milk coming out below the pie! Oops.
Bake the quiche for 35-45 minutes.
Check the edges of your crust after about 20 minutes. If it’s getting pretty brown cover it with a pie shield so it won’t burn. If you don’t have a pie shield, you can always put a little tin foil around the edges.
Check for doneness with a knife in the center. If it comes out clean, it’s done. If not, cook it a little longer. I ended up cooking mine for almost 45 minutes.
If you get your sausage for a discount (I bought mine at Aldi’s), you can make this meal for less than $10. It’s easy peasy and filling!
Check out more recipes at:
- 9-inch frozen pie crust, unbaked
- 1 Tbsp. butter (melted)
- 1 lb. pork sausage (cooked)
- 1 Tbsp. all-purpose flour
- 1/2 cup shredded cheddar cheese
- 3 eggs
- 1-1/2 cups milk
- Preheat oven to 350-degrees.
- Brush melted butter on the pie crust and bake for 20 minutes.
- Mix cooked sausage with flour.
- Sprinkle the cheese into the pie crust.
- Add the sausage on top of the cheese.
- Mix the eggs and milk and pour over the sausage.
- Return to oven for 35 to 45 minutes. (Until knife comes out clean).
Looking for another inexpensive and filling recipe?