Italian Sausage Quiche


  • Pastry for single-crust pie (9 inches)
  • 1 pound bulk Italian sausage
  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 4 teaspoons chopped seeded jalapeno pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3 Eggland's Best Eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh basil
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • Dash garlic powder
  • Dash cayenne pepper

This recipe from "Taste of Home" magazine was submitted by Lee Ann Miller of Walnut Creek, OH.
Yield: 6 servings.
Prep: 30 min.
Bake: 35 min. + standing.


    1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to ½ in. beyond edge of plate; flute edges.
    2. Line unpricked pastry with a double thickness of heavy-duty foil.
    3. Fill with dried beans, uncooked rice or pie weights.
    4. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
    5. Meanwhile, in a large skillet, cook the sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain.
    6. Spoon into shell and sprinkle with cheese.
    7. In a large bowl, whisk the remaining ingredients; pour over cheese.
    8. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutritional Facts: piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein.

Wine Pairing: Enjoy this recipe with a sparkling wine.

For more great "Taste of Home" recipes, go to

Click here to get your copy of Cristina's cookbook, "Big Bowl of Love"