This cheese and sausage quiche has lots of fresh, southwestern flavor. A mixture of cheeses combined with chiles and cilantro to give this easy quiche warm Tex-Mex goodness.
Add the peppers and onions and continue to sauté until the meat is cooked through.
Spoon the meat mixture in the bottom of the pie crust.
Cover with the cilantro and the cheese.
Whisk the cream and eggs together until well blended.
Stir in the chiles, cumin, and salt.
Pour into the pie crust.
Bake for 40 minutes or until a knife inserted in the center comes out clean.
Let cool for 5 minutes before serving or may be served at room temperature.
Notes
Storage:Refrigerate leftovers promptly. Cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days.*Note: Quiche may be frozen for up to 3 months baked or unbaked.Tips:
Refrigerate or freeze the pie crust while making the filling for a flakier pie crust!
If the crust starts to get too dark before the quiche is finished cooking, gently lay a piece of foil or a pie crust shield over it.
You can check for doneness with a butter knife. It should come out clean, with no wet egg. However, you might see some moisture from the heat or a little melted cheese—that's okay.
Center of the quiche will be 160F when checked with an instant-read thermometer if it's done.
Always let quiche cool completely before storing it. Otherwise, the excess trapped heat will create moisture that'll make your crust soggy.
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