Hatch Chile and Sausage Quiche
Our Hatch Chile and Sausage Quiche brings a flavorful Southwestern twist to a classic dish. This quiche combines the mild heat of roasted Hatch chiles with savory sausage and creamy cheese in a flaky crust. Perfect for breakfast, brunch, or dinner, it's a convenient and delicious choice for any meal.
Recipe - Welcome
Hatch Chile and Sausage Quiche
Prep Time90 Minutes
Servings8
0Ingredients
1 sheet refrigerated pie crust
1/2 lb Owens® Ground Pork Sausage
1/2 cup cherry tomatoes, halved
1/2 cup red onions, sliced
1 cup Gouda cheese, grated
1/2 cup roasted Hatch chile peppers, sliced
3 eggs
1 1/2 cups heavy cream or half-and-half
1/2 tsp salt
1/4 tsp black pepper
Directions
- Preheat oven to 375° F. Fit the pie crust into a 9-inch tart or pie pan. Crumple a piece of parchment paper on top of the crust and up the sides. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from oven. Remove the weights and paper. Bake again for 7 more minutes. Set aside to cool.
- In a skillet over high heat, cook the sausage until browned and cooked through. Let cool completely. Assemble the quiche by spreading the sausage, tomatoes and onions evenly across the bottom of the crust. Add the cheese and chiles. In a bowl, whisk the eggs with the cream, salt and pepper. Pour into the crust. Bake for 35 to 40 minutes or until filling is set. Let cool for 20 minutes before serving.
Tip: This is a great formula for any quiche: 1/2 cup of milk or cream per egg, 2 cups of filling, and 1 cup of cheese.
Nutritional Information
Per Serving: Calories: 400, Fat: 30 g (15 g Saturated Fat), Cholesterol: 145 mg, Sodium: 600 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 13 g.
90 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Brookshire's 9-Inch Rolled Pie Crusts - 2 Each
$3.00 was $3.99$1.50 each
Owen's Pork Sausage, Premium, Boldly Seasoned, Regular - 16 Ounce
$3.89 was $4.99$0.24/oz
Sunset Tomatoes, Grape, Sugar Bombs - 12 Ounce
$3.99 was $4.99$0.33/oz
Short Cuts Sliced Red Onions - 0.82 Pound
$2.45 avg/ea$2.99/lb
Castello Cheese, Gouda, Very Mild - 7 Ounce
$6.99$1.00/oz
Not Available
Brookshire's Large White Eggs - 6 Each
$2.79$0.47 each
Volleman's Family Farm Heavy Cream - 16 Fluid ounce
$6.49$0.41/fl oz
Not Available
Not Available
Nutritional Information
Per Serving: Calories: 400, Fat: 30 g (15 g Saturated Fat), Cholesterol: 145 mg, Sodium: 600 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 13 g.
Directions
- Preheat oven to 375° F. Fit the pie crust into a 9-inch tart or pie pan. Crumple a piece of parchment paper on top of the crust and up the sides. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from oven. Remove the weights and paper. Bake again for 7 more minutes. Set aside to cool.
- In a skillet over high heat, cook the sausage until browned and cooked through. Let cool completely. Assemble the quiche by spreading the sausage, tomatoes and onions evenly across the bottom of the crust. Add the cheese and chiles. In a bowl, whisk the eggs with the cream, salt and pepper. Pour into the crust. Bake for 35 to 40 minutes or until filling is set. Let cool for 20 minutes before serving.
Tip: This is a great formula for any quiche: 1/2 cup of milk or cream per egg, 2 cups of filling, and 1 cup of cheese.