Pioneer Woman Sausage Quiche Recipe
Ask Ree Drummond what good quiche should have, and she'll tell you: a flaky crust, a rich filling, and plenty of flavor!With her Pioneer Woman recipe, you'll be cooking the sausage until it’s browned and slightly crispy before adding it to the eggs. I always let the eggs, cream, and cheese sit at room temperature before mixing—it helps everything blend smoothly and bake evenly.Using a pre-baked crust keeps the bottom from getting soggy, which is one of the most important steps for a great texture.A little dash of nutmeg may seem unexpected, but it deepens the overall taste in a way that makes every bite even better!
Servings: 6
Ingredients
- 1 Refrigerated Pie Dough
- 1 lb Bulk Breakfast Sausage
- 1 Onion chopped
- 2 cups Kale chopped
- 1 cup Gruyère Cheese shredded
- 6 Eggs
- 1 1/2 cups Heavy Cream
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F.
- Roll out the refrigerated pie dough into a pie dish, pressing it firmly against the edges.
- Prick the bottom with a fork to prevent bubbling.
- In a skillet over medium heat, cook the breakfast sausage until browned.
- Transfer it to a paper towel-lined plate to drain excess grease.
- Set aside.
- In the same skillet, sauté the chopped onion until soft.
- Add the kale and cook until wilted.
- Remove from heat and combine with the sausage.
- In a large bowl, whisk together eggs and heavy cream.
- Add cheese into the mixture, stirring until evenly distributed.
- Season with salt and pepper.
- Spread the sausage and kale mixture evenly over the pie dough.
- Pour the egg and cheese mixture over the top, ensuring it fills the crust.
- Bake in the preheated oven for 45 minutes or until the quiche is set and golden brown.
- Let cool slightly before slicing.