Southwest Sausage Quiche
This quiche is packed full of smoky, southwestern flavors. Perfect for breakfast, lunch or dinner! This recipe makes two quiches; one to eat and one to freeze for later. Serve with salsa and a dollop of sour cream to top it off!
Ingredients
- 1 lb ground pork sausage
- 1½ cup shredded cheese
- 14.5 oz diced tomatoes with chilis (drained)
- 2 tbsp taco seasoning
- 6 eggs
- 1 cup whole milk
- salt and pepper, to taste
- 2 9-inch frozen pie crusts
Instructions
- Preheat oven to 350°.
- Cook sausage in a skillet over medium heat until browned and discard drippings.
- In a medium sized bowl, whisk together eggs, milk and seasonings.
- Place the two pie crusts on a cookie sheet. Divide the sausage into the bottom of each pie crust and spread. Top with half the cheese and tomatoes. Pour the egg mixture over the top. Sprinkle the other half of the cheese.
- Bake for 60 minutes uncovered. Let rest for 5-10 minutes before serving. Garnish with cilantro and pair with salsa and a dollup of sour cream. Enjoy!
Notes
This can be made the night ahead! Hold off on pouring the egg mixture into the crust until right before baking.
Want to freeze the second quiche? You can freeze quiche for 1-3 months. Allow to cool completely. Wrap with plastic wrap and cover with aluminum foil. You can also use a freezer bag. Label the quiche with the date. Allow 10-20 minutes additional cooking time when you reheat (example: 1 hour and 20 minutes instead of 60 minutes as directed above).