Ingredients
Equipment
Method
- Set a cooking pan over medium heat and add oil. Sauté diced onion until translucent before adding the ground sausage. Break up the sausage as it cooks, stirring frequently, until it is cooked through. Remove the pan from heat and allow the mixture to cool slightly.
- Preheat the oven to 350°F (175°C). Lightly grease a deep dish pie pan and fit the pie crust into the pan.
- In a bowl, whisk together the eggs, sour cream, heavy cream, salt, and black pepper until fully blended. Add two-thirds of the sausage and onion mixture and stir to combine, setting aside the remaining third for the gravy.
- Pour the egg and sausage mixture into the pie crust, spreading evenly. Place the pan on a baking sheet and bake for 40–45 minutes, until the top is golden and the center is set and firm.
- Place the reserved third of the sausage mixture back over medium heat. Sprinkle flour over the sausage and stir until the sausage is fully coated.
- Gradually add the milk while stirring continuously. Season the gravy with salt and black pepper.
- Continue to cook and stir the gravy until it thickens. Remove from heat.
- Cut the baked quiche into slices and spoon warm sausage gravy over each serving.
Nutrition
Notes
Leftover quiche keeps well in the refrigerator for up to three days; just cover slices tightly or store in an airtight container. Sausage gravy should be stored separately and can be reheated gently, adding a splash of milk if it thickens. For a gluten-free version, use a gluten-free crust and flour. You can assemble the quiche ahead and bake the next day. This dish pairs well with a green salad, roasted potatoes, or fresh fruit for brunch.