Savory sausage and herbs paired with sweet caramelized onions in the quiche of our dreams. Under a perfect layer of cheese of course. This quiche is delicious, awesome, glorious. Everything you want quiche to be.
Holy moly am I proud of this recipe. Guys, this may be… dare I say …perfect? It is that good. SO good. So insanely good. The flavors with the cheese and herbs, sausage and divinely sweet caramelized onions, combine to be amazing. My bestest best so far. By far.
So in my 5 Ingredient Coconut Lime Tarts post yesterday, I talked about spring. Well, guess what else is around the corner?? …Easter! A big deal. Clearly. Not only because of the Christian significance (I mean, it’s ALL about Easter at the end of everything else, right?), but especially so because I am blessed to be involved with my church as a teacher. I teach the class for adults who want to become Catholic. This is my 5th year doing it, and it is just one of the most rewarding things ever. What happens is that on the night before Easter Sunday, we have a huge service where the people in this class come into the church. It is emotional, beautiful, fulfilling, humbling, and, for me, the best representation of what Easter means. Welcoming new Christians and celebrating the conversion of heart that only comes with faith. Love love love these people, love that I get to be a part of something so important, and I love that God gave me the gifts to be able to teach and do my part. Thank you God for that. 🙏💛
What does this have to do with quiche? Nothing. Or everything. Yes, everything. Because Easter morning after the late night vigil, I turn all my attention to my family that puts up with and helps me be able to do all that I do. So I start cooking. And I cook and cook. Breakfast, munchies, late lunch/main meal, munchies …. then I peter out and let everyone fend for themselves with leftovers for dinner. But Easter morning breakfast is always THE thing. And guys, this is the best quiche I have ever made. No exaggeration, this is a savory breakfast dish that is just so fantastic.
I wasn’t surprised my husband liked it. It has sausage, after all. And cheese. …He’s easy that way.
No, what surprised me is my teenage daughter. She is picky, and rarely likes meat. She is also critical of everything, convinced I am an idiot, and I swear there must be a portal to Narnia in her bedroom and she only comes out to eat. …but I’ll save that for another post.
My point is that the person I least expected to love this quiche …LOVED this quiche. AND even said so!! GASP! She’s been eating it for days. Happily. Amen.
All sarcasm aside (and I am totally exaggerating, she is great – except the Narnia part is totally true), if you can’t feel my love for this recipe by now, you haven’t been listening. The bonus, is that this is really easy to make. First, all the ingredients are easy to get at Walmart. Nothing exotic here. Then, caramelizing onions takes a bit of time, but IT IS WORTH that bit of time. Besides, there’s little effort – you don’t have to babysit them. Just check on them and give them a stir once in a while. The payoff is worth it. Seriously. Then other than making the onions happen, we brown up the sausage, then just layer all in a crust and bake. And we have a freaking fantastic quiche for any spring buffet, Easter brunch, baby shower, WHATEVER. So so so good.
So that’s it folks! My best quiche yet. With Odom’s sausage, plenty of cheese and herbs, and amazing caramelized onions to take this breakfast to a delicious experience that will make any breakfast or brunch your best.
- 1 prepared dough for 1 pie crust dough
- 2 large white onions, sliced in 1/2-inch slices
- 1 Tbs extra virgin olive oil
- 1 tsp granulated sugar
- 1/4 cup vegetable stock or apple juice
- 1 roll Mild Odom Tennessee Pride® Country Sausage, cooked and fat drained
- 3/4 cup shredded Swiss cheese
- 1/4 cup shredded sharp cheddar cheese
- 1 Tbs fresh chopped sage leaves
- 1 Tbs fresh chopped Italian flat-leaf parsley
- 4 eggs
- 1/2 cup cream
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/8 tsp fresh cracked pepper
- Heat the olive oil in a saute pan over medium heat. Add the onions and sugar, and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
- Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the stock or juice (whichever you are using), and cook ~3 minutes, stirring, to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
- Preheat oven to 400F.
- Line the pie crust in a 9-inch pie plate. In the prepared pie crust, layer the sausage, onions, herbs and cheese.
- Whisk together the eggs, cream, Dijon, salt, and pepper. Slowly pour over the quiche. Bake at 400F for 45 minutes or until the top is puffed and very golden (lightly cover quiche with foil mid-way through cooking if the top starts to get too brown, but full cook-time is important to ensure the crust cooks completely). Let the quiche sit for 5-10 minutes before cutting. Yield: 8 servings.
Leave me a comment! Otherwise, I’m just talking to myself here. Do you love quiche?