Prep Time: 10 minutes | Cook Time: 40 minutes
- 1 lb. pork sausage
- 1 green pepper, diced
- 1 Tbsp all-purpose flour
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 3 eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 9-inch unbaked pie crust
Preheat your oven to 350ºF.
in a large skillet, cook the sausage, breaking into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Remove from skillet but reserve about 1 Tbsp of the drippings in the skillet.
To the skillet add the green pepper and cook until tender, about 3 minutes. Sprinkle in flour and cook 1 minute.
In a large bowl combine the sausage, bell pepper, 1 cup of cheese, eggs, heavy cream, salt and pepper. Pour the mixture into the unbaked pie crust. Top with the remaining cheese and bake until the eggs are set, about 35-40 minutes. Let cool slightly before serving.
You can always use red bell peppers or orange bell peppers in place of green.
This recipe makes a perfect make-ahead meal. Prepare the quiche and bake. Let cool then freeze for up to a month. Reheat in the oven until warm.
Serve this Sausage and Cheese Quiche with Fried Apple Fritters.