This is a fantastic recipe for an office potluck. You can prepare all the ingredients the night before, then mix together and pop it in the oven the next morning. — Pamela Williams, Meridian, Mississippi
Can you freeze Spicy Sausage Quiche?
Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.
Ingredients
- Dough for double-crust pie
- 1 pound bulk pork sausage
- 5 large eggs
- 1/2 cup 2% milk
- 1/3 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 can (4 ounces) diced jalapeno peppers, drained
- 5 green onions, chopped
Directions
- Preheat oven to 400º. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks.
- Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts.
- Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
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