Country Quiche

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 16 servings
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1 pound ground pork sausage with sage

1 teaspoon baking powder 

20 grape tomatoes, sliced in half and sprinkled with salt

6 large eggs

10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)

Salt and pepper

Salt and pepper 

Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)


  1. Preheat the oven to 350 degrees F. 
  2. In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve. 
  3. In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

Cook’s Note

To lighten up this quiche, use turkey sausage and egg substitute. Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.

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