Cranberry Sausage Quiche
Elevate your brunch game with this Cranberry Sausage Quiche, a delightful twist on a classic quiche that perfectly balances savory and sweet flavors. A pre-made pie crust forms a buttery base for layers of seasoned breakfast sausage, sautéed onions, and pops of tart fresh cranberries, all crowned with gooey sharp cheddar cheese. The rich custard, made with eggs, half-and-half, and a hint of dried thyme, binds the ingredients together for a creamy, flavorful bite in every slice. Ideal for holiday gatherings or cozy weekend mornings, this quiche is easy to prepare and bakes to golden perfection in just under an hour. Serve it warm alongside a crisp green salad or fresh fruit for a well-rounded and satisfying meal. Keywords: cranberry sausage quiche, savory quiche recipe, holiday brunch ideas, quiche with cranberries, breakfast casserole alternative.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 0.5 pound ground breakfast sausage
- 0.5 cup fresh cranberries
- 0.5 cup yellow onion, diced
- 1 cup shredded sharp cheddar cheese
- 4 pieces large eggs
- 1 cup half-and-half cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried thyme
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie dish, trimming any excess dough around the edges, and set it aside.
In a medium skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked. Remove the sausage from the skillet and drain on a paper towel-lined plate.
Using the same skillet, sauté the diced onion until softened and translucent, about 3-5 minutes. Add the fresh cranberries and cook for another 2 minutes until they start to soften slightly. Remove from heat.
Sprinkle the cooked sausage evenly over the bottom of the prepared pie crust. Layer the sautéed onion and cranberry mixture on top of the sausage, followed by the shredded cheddar cheese.
In a medium mixing bowl, whisk together the eggs, half-and-half cream, salt, black pepper, and dried thyme until well combined.
Pour the egg mixture evenly over the layers in the pie crust, ensuring the liquid fills all the nooks and crannies.
Carefully place the quiche in the oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and allow it to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 17.5 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1281 mg | 99% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
