Quiche with Sausage
This quiche with sausage pairs well with fresh fruit for breakfast or brunch, or is hearty with a salad and crusty bread at dinner.
- Serves: 2 persons
- 2(9 inch) refrigerated pie crusts
- 1tablespoon olive oil
- 2stalks celery, finely diced
- 1onion, finely diced
- 2cloves garlic, minced
- 1pound bulk plain pork sausage
- ½tablespoon dried sage
- 1(8 ounce) container cottage cheese
- ½cup milk
- 1teaspoon dried tarragon
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1(8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Unroll each crust into two 9-inch pie pans.
Step 3Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
Step 4Divide meat mixture evenly and spoon into each of the two pie crusts.
Step 5Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
Step 6Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.