This sausage quiche with cheese and herbs pairs well with fresh fruit for breakfast or brunch, and is a hearty meal with a salad and crusty bread for dinner.
Prep Time::15 mins
Cook Time::50 mins
Additional Time::5 mins
Total Time:: 1 hr 10 mins
Servings::16
Yield::2 (9-inch) quiches
Ingredients
2 (9-inch) refrigerated pie crusts
1 tablespoon olive oil
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, minced
1 pound bulk plain pork sausage
½ tablespoon dried sage
1 (8 ounce) container cottage cheese
8 eggs
½ cup milk
1 teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Unroll each crust and arrange in two 9-inch pie pans.
Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
Divide meat mixture evenly and spoon into each of the two pie crusts.
Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.