Who doesn’t like a good slice of quiche? It’s eggs in a pie crust! Fantastic. This recipe is for one 9-inch quiche that typically will serve four people for a brunch. I recommend serving with fresh sliced fruit, mimosas, and some crème fraîche.
- 1 9-inch Marie Calendar’s deep dish pie crust (Pillsbury or store brand works, too, but I’m partial to Marie Calendar)
- 1 large mixing bowl
- Skillet for browning sausage
- Pan for frying potatoes
- 3 Yukon gold potatoes, diced into small (approx. 1 cubic centimeter) pieces
- Oil (I prefer canola or peanut) for frying potatoes
- 2 cups of grated cheese (I prefer cheddar and gruyere, but go wild)
- 4 large eggs
- 1 pound of spicy breakfast sausage
- 1/2 cup of buttermilk
- 1 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt to taste
- Optional: 2 jalapenos, diced
You may also want to have some crème fraîche, sliced fruit, hot sauce, sour cream, or other toppings around.
- Put a medium or large pot over medium-high heat and fill with approximately 2 – 3 inches of oil.
- Preheat oven to 425°F.
- Begin frying potatoes in the oil, approximately 8 minutes or until golden brown all around. This may take two or three batches depending on how big a pot you are using. Remove potatoes to a colander, drying rack, or plate covered with paper towels.
- In the meantime, brown the sausage over medium heat in a large skillet.
- Place pie crust in the oven and cook until just browning, approximately 15 minutes.
- In a large mixing bowl, crack 4 large eggs and whisk together with buttermilk and spices.
- Add sausage, potatoes, jalapenos, and seasoning to the eggs and whisk together.
- Put about 1/4 of the cheese on the pie crust (this will allow for a nice cheesy layer between the eggs and the pie crust.
- Pour egg/sausage/potato/jalapeno mixture into the pie crust and add remaining cheese, then stir gently to combine.
- Put pie back in the oven and reduce heat to 350°F and cook for approximately 45 – 55 minutes, or until well browned. Check after about 30 minutes and if the visible crust is brown enough, cover with a pie ring or aluminum foil to prevent burning.
- Allow the quiche to cool for at least 15 minutes before slicing and serving. The cover photo of this article is what it should look like fresh out of the oven.