Hatch Chile and Sausage Quiche

Our Hatch Chile and Sausage Quiche brings a flavorful Southwestern twist to a classic dish. This quiche combines the mild heat of roasted Hatch chiles with savory sausage and creamy cheese in a flaky crust. Perfect for breakfast, brunch, or dinner, it's a convenient and delicious choice for any meal.

Recipe - Frankston #713

2024-July-August-CC_Hatch-and-Sausage-Quiche

Prep Time90 Minutes

Servings8

Ingredients

1 sheet refrigerated pie crust

1/2 lb Owens® Ground Pork Sausage

1/2 cup cherry tomatoes, halved

1/2 cup red onions, sliced

1 cup Gouda cheese, grated

1/2 cup roasted Hatch chile peppers, sliced

3 eggs

1 1/2 cups heavy cream or half-and-half

1/2 tsp salt

1/4 tsp black pepper

Directions

Preheat oven to 375° F. Fit the pie crust into a 9-inch tart or pie pan. Crumple a piece of parchment paper on top of the crust and up the sides. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from oven. Remove the weights and paper. Bake again for 7 more minutes. Set aside to cool.
In a skillet over high heat, cook the sausage until browned and cooked through. Let cool completely. Assemble the quiche by spreading the sausage, tomatoes and onions evenly across the bottom of the crust. Add the cheese and chiles. In a bowl, whisk the eggs with the cream, salt and pepper. Pour into the crust. Bake for 35 to 40 minutes or until filling is set. Let cool for 20 minutes before serving.

Tip: This is a great formula for any quiche: 1/2 cup of milk or cream per egg, 2 cups of filling, and 1 cup of cheese.

Nutritional Information

Per Serving: Calories: 400, Fat: 30 g (15 g Saturated Fat), Cholesterol: 145 mg, Sodium: 600 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 13 g.

90 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 sheet refrigerated pie crust

Brookshire's 9-Inch Rolled Pie Crusts - 2 Each

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$3.99$2.00 each

1/2 lb Owens® Ground Pork Sausage

Owen's Pork Sausage, Premium, Boldly Seasoned, Regular - 16 Ounce

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$3.50 was $4.49$0.22/oz

1/2 cup cherry tomatoes, halved

Not Available

1/2 cup red onions, sliced

Not Available

1 cup Gouda cheese, grated

Not Available

1/2 cup roasted Hatch chile peppers, sliced

Not Available

3 eggs

Brookshire's Large White Eggs - 6 Each

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$2.79$0.47 each

1 1/2 cups heavy cream or half-and-half

Not Available

1/2 tsp salt

Not Available

1/4 tsp black pepper

Not Available

Nutritional Information

Per Serving: Calories: 400, Fat: 30 g (15 g Saturated Fat), Cholesterol: 145 mg, Sodium: 600 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 13 g.

Directions

Preheat oven to 375° F. Fit the pie crust into a 9-inch tart or pie pan. Crumple a piece of parchment paper on top of the crust and up the sides. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from oven. Remove the weights and paper. Bake again for 7 more minutes. Set aside to cool.
In a skillet over high heat, cook the sausage until browned and cooked through. Let cool completely. Assemble the quiche by spreading the sausage, tomatoes and onions evenly across the bottom of the crust. Add the cheese and chiles. In a bowl, whisk the eggs with the cream, salt and pepper. Pour into the crust. Bake for 35 to 40 minutes or until filling is set. Let cool for 20 minutes before serving.

Tip: This is a great formula for any quiche: 1/2 cup of milk or cream per egg, 2 cups of filling, and 1 cup of cheese.