Quiche Lorraine with Chicken Sausage
Elevate your brunch game with this savory and satisfying Quiche Lorraine with Chicken Sausage. A buttery, golden pie crust cradles a luscious custard filling made with a blend of heavy cream, whole milk, and eggs, complemented by the smoky richness of browned chicken sausage and sweet caramelized onions. Shredded Gruyère cheese adds a layer of nutty creaminess, while a touch of fresh parsley and optional nutmeg enhance the flavor profile. This quiche is a delightful balance of textures and tastes, perfect for a cozy weekend breakfast, brunch gathering, or even a light dinner. With simple steps and ingredients, this recipe delivers a gourmet dish that’s as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 3 links chicken sausage
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely sliced
- 4 large eggs
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 1 cup Gruyère cheese, shredded
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set the crust aside to cool.
While the crust bakes, heat a skillet over medium heat. Add the unsalted butter and let it melt. Sauté the finely sliced onion until caramelized and golden brown, about 10-12 minutes. Remove from the skillet and set aside.
In the same skillet, cook the chicken sausages until browned and cooked through, about 6-8 minutes. Let them cool slightly, then slice them into thin rounds.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using) until smooth and well combined.
Sprinkle the shredded Gruyère cheese evenly over the blind-baked crust. Add the caramelized onions and sliced chicken sausage on top of the cheese.
Pour the egg mixture over the fillings, ensuring even distribution. Sprinkle chopped fresh parsley on top for color and flavor.
Place the quiche on the middle rack of the oven and bake for 35-40 minutes, or until the custard is set in the middle and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.1 g | 303% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.6 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1426 mg | 110% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1430 mg | 30% | |
*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.
