Description
This Meat Lovers Quiche is a hearty and flavorful dish combining savory sausage, diced ham, and shredded cheese in a creamy egg custard baked to golden perfection in a flaky pie crust. Perfect for breakfast, brunch, or a satisfying meal any time of day, this quiche offers a delightful blend of rich textures and tastes in every slice.
Ingredients
Scale
Crust
- 1 unbaked 9 inch pie crust dough
Meat Filling
- 200 g sausage meat, cooked and crumbled
- 150 g ham pieces, diced
Custard
- 4 large eggs
- 120 ml milk
- 120 ml heavy cream
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Topping
- 150 g shredded cheese
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) and position a rack in the center to ensure even baking.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Fit the Pie Crust: Gently press the unbaked pie crust dough into a 9 inch pie dish, trimming the excess dough along the edges for a neat fit.
- Assemble the Filling: Evenly layer the cooked and crumbled sausage meat and diced ham over the prepared pie crust, then sprinkle the shredded cheese uniformly on top of the meats.
- Add the Custard: Carefully pour the egg mixture over the layered filling, ensuring it covers all ingredients without overflowing.
- Bake the Quiche: Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 40 minutes or until the center is just set and the top has turned a light golden color.
- Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing, allowing it to set further and enabling cleaner cuts for serving.
Notes
- Allow the quiche to rest before slicing to achieve clean, firm slices.
- Place the pie dish on a baking sheet to catch any potential spills during baking.
- For a crisper crust, consider blind baking the pie dough lightly before adding the filling.
