Sausage Chile Cheese Quiche

The Recipe:

Sausage Chile Cheese Quiche

1 refrigerated pie crust, at room temperature
3 large eggs
2/3 cup whipping cream
1 1/2 cups finely shredded Cheddar Jack cheese, divided
1 can (10 ounces) mild or original diced tomatoes with green chiles
1 package (9.6 ounces) Jimmy Dean heart sausage crumbles
1 firm-ripe avocado, pitted and cut into 1/2 inch pieces
1 medium tomato, cut into 1/2 inch pieces

1. Preheat oven to 375 degrees F. Place cookie sheet in oven while oven preheats. Place pie crust in glass or ceramic 9 1/2 inch deep pie plate; crimp dough to make the decorative edge. With fork, prick the bottom and side of crust at 1 inch intervals. Place pie crust on preheated cookie sheet and baked 10 to 12 minutes or until crust puffs slightly. Cool pie crust on wire rack 10 minutes. Leave cookie sheet in hot oven.
2. Meanwhile, in medium bowl, with whisk, lightly beat eggs; stir in cream. Spread 1 cup cheese on bottom of cooled pie crust; top with canned diced tomatoes and sausage. Pour egg mixture over sausage. Place pie plate on same cookie sheet and bake 30 to 40 minutes or until knife inserted in centre comes out clean and centre is set. Sprinkle remaining 1/2 cup cheese on top of quiche; bake 2 minutes longer. Let stand 5 minutes; sprinkle with avocado and fresh tomato. Cut into wedges to serve. 

Prep time: 10 minutes            Cook time: 42 minutes            Serves: 6

 

The Cook's Comments:

Simplicity

Again, this recipe was incredibly simple to make. 3/10 on the simplicity scale.

Complications and Suggestions

The only complication I had was my quiche was slightly runny due to the fact that my pie plate wasn't deep enough. However, we didn't think it made it any less delicious; it just made it less pretty to serve.

Taste

This has definitely become a favourite, and my useless assistant has requested it several times since its initial cooking. We even liked the avocado on top, which is odd since neither of us care for avocados.