Jalapeno Sausage Quiche
You might want to double this recipe, because two is never enough. —Pamela Williams, Meridian, MS
Prep: 30 min. + chilling
Bake: 30 min. + standing
Makes: 2 quiches (8 servings each)
Pastry for double-crust pie 1 lb. bulk pork sausage 5 large eggs
1/2 cup 2% milk
1/3 cup mayonnaise
1 tsp. salt
1 tsp. pepper
2 cups shredded sharp cheddar cheese 1 can (4 oz.) diced jalapeno peppers, drained 5 green onions, chopped
1. Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with the remaining dough. Refrigerate for 30 minutes. Line the unpricked crusts with a double thickness of heavyduty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in the cheese, jalapenos, green onions and cooked pork. Pour into crusts.
2. Bake until a knife inserted in center comes out clean, 30-35 minutes.
Cover the edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
FREEZE OPTION Cover and freeze the unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place on baking sheets. Bake as directed, increasing time to 40-45 minutes.
1 PIECE 357 cal., 27g fat (13g sat. fat), 118mg chol., 636mg sod., 17g carb.
(1g sugars, 1g fiber), 11g pro.
PASTRY FOR DOUBLE-CRUST PIE (9 IN.) Combine 21/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide in half. Shape each into a disk; wrap tightly. Refrigerate 1 hour or overnight.