Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.  

Quiche collage

Sausage, Ham & Cheese Quiche

Ingredients

  • 1 small baking potato, cooked and sliced thin
  • 2 links chicken sausage, cooked and sliced (about a cup)
  • ½ cup chopped ham
  • 1 (8 or 9-inch) premade pie shell in foil pan
  • 1 cup shredded cheese
  • 3 eggs
  • 1 cup milk
  • Salt and pepper, to taste
  • ½ tsp. Mrs. Dash original blend (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place potatoes across the bottom of (uncooked) pie shell.
  3. Top with sausage, ham, and cheese.
  4. Place pie pan on a cookie sheet.
  5. In a medium bowl, whisk together eggs, milk, and desired seasonings.
  6. Pour egg mixture over the meat, cheese and potatoes.
  7. Bake for 35 to 40 minutes or until eggs are set. (If crust begins to get too dark, place aluminum foil around the edges to prevent burning.)
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Make sure to place the pie pan on a baking sheet before trying to fill with the egg mixture, as my pie crusts are always very full. AND make sure you use a baking pan that doesn’t “pop up” on one end when baking. Ask me how I know that’s a bad idea ;-)

SAMSUNG

Needless to say, that baking pan is no longer a part of my family. The quiche however, is a keeper!

Kim M. is a married mother of 3; ages 12, 11, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

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Comments

  1. I could only find frozen pie crusts at the store. Will using a frozen crust affect the cooking time?

    • Anonymous, frozen pie crust is fine, that is what I used as well. I just took it out of the freezer while I was getting the ingredients together then baked as directed in recipe. I hope you enjoy this as much as we did!

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