A HUGE shoutout to my dear sweet friend who introduced me to this Christmas Quiche with Sausage and Cranberry.
I’ve always thought that a quiche is an adult food that is hard and difficult to make, and I’ve always enjoyed eating them whenever given the chance.
I’ve learned that the name quiche just sounds fancy and really, this is a piece of cake or pie in this place to make.
Although the name implies it’s just for Christmas, the Christmas Quiche will soon be something I make for
Sunday mornings or evening dinners when I just don’t have time to spend a lot of time in the kitchen.
How to:
The ingredients for the Christmas Quiche – Sausage and Cranberry are very simple. Sausage, Cheese, Egg, Pie Crust, Milk and Half and Half. It’s pretty simple to throw together.
Brown your sausage and drain off the grease. Mix your cranberries into the sausage and set aside.
In a mixing bowl, mix eggs, milk, half and half, and salt and pepper. Wisk it together and set it aside. Bake your frozen or refrigerated pie crust and let it cool.
Bake:
In your baked pie crust, place your cheese on the bottom. Why? Do you ask? Well, in a quiche with all the milk and egg, the cheese will float to the top, by placing it on the bottom with all your heavy ingredients on top, it will stay and not float.
Simple little trick but in the end it does not matter the order. It all will taste the same.
Place your sausage and cranberry on top of the cheese and then pour your milk mixture on top of everything. Pretty simple, right? Well it really is just that simple.
Bake at 375 for 45 minutes or until a knife in the center comes out clean. Allow the Christmas Quiche to cool before cutting. It will serve in nice pie shape wedges.
My family has given this Christmas Quiche – Sausage and Cranberry a Two Thumbs Up which means, we will be making it again and again.
Loved this Quiche and it reminds me how easy they are to make.
Sausage and Cranberry Quiche
Ingredients
- ½ Cup Cranberries - *Craisens
- 1 Cup Monterey Jack Cheese - Shredded
- ½ Lb Sausage - Cooked and drained
- 3 Eggs
- ¾ Cup Half and Half
- ¾ Cup Milk
- Salt and Pepper - To Taste
- 1 Pie Crust
Instructions
- Bake frozen or refrigerated pie crust on 400 degrees for 8-10 minutes. Remove from oven and let cool
- Bake at 375F for 45 minutes or until knife inserted into center comes out clean.
- Cook sausage and drain. Mix cranberries into sausage and set aside
- In a mixing bow, mix milk, half and half, eggs, and salt and pepper. Wisk to combine.
- In cooled pie crust place cheese on the bottom, and layer with sausage and cranberries. Pour milk and egg mixture on top and bake for 45 minutes.
- Remove from over and allow to cool. It will set as it cools. Serve warm or cold. Enjoy a beautiful breakfast.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Ryan
I have never made this using a pie crust. For those not wanting to use a pie crust, I make this recipe as a crustless quiche and it turns out great every time. There’s some great crustless quiche recipes on this site that turn out terrific.
I have made your recipe so many times that I want to change this up. Any thoughts about using the Bisquick Impossible Quiche/Pie for a crust base? I would guess just incorporate the Bisquick but should more liquid be added? Thank you and thank you for all your deliciously easy recipes.
Sally
I am making this for my family for Thanksgiving.
I'm thinking about making a second batch in the Souper Cubes. Do you think it would be okay to leave off the crust entirely in the Souper Cubes and just have it as a crustless quiche?
Thanks for your help.
Devour Dinner
Hi Sally! I love this quiche and you could definitely make this as a crustless quiche. Let me know how it goes!
Sally
Think this would freeze well? Cooked or uncooked?
Going to my DIL's for thanksgiving and would love to take this.
There will be too many people there in the kitchen to do any cooking. 😉