Sausage and Cranberry Quiche on Puff Pastry Crust

25m
Prep Time
45m
Cook Time
1h 10m
Ready In

Recipe: #6706

October 06, 2012



"This is the perfect quich to serve at the holidays becausae it has cranberries, the trick to a fluffy soft quiche is not to overbake it"

Original is 7 servings

Nutritional

  • Serving Size: 1 (467.9 g)
  • Calories 960.9
  • Total Fat - 70.8 g
  • Saturated Fat - 26.3 g
  • Cholesterol - 849.6 mg
  • Sodium - 1475.7 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 2.4 g
  • Protein - 51.3 g
  • Calcium - 596.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 20.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees. In a medium skillet, brown the sausage, onion and garlic. Remove from heat, drain fat. Stir in dried cranberries. Set aside.

Step 2

Spray bottom of a 9 or 10-inch deep pie pan with non-stick cooking spray. Roll out 1 sheet of puff pastry to fit inside pan, pressing pastry dough up the sides of the pan.

Step 3

Sprinkle the shredded Monterey Jack cheese over puff pastry. Spread the sausage and dried cranberry misture on top of the cheese. Next sprinkle the broccoli on top of the sausage mixture.

Step 4

In a medium bowl, combine the eggs, half and half, salt and pepper; whisk to combine and then pur into the pie pan over all. Top with shredded swiss cheese.

Step 5

Bake for 45 minutes, or untill knife inserted near the center comes out clean. Let stand 8-10 minutes before cutting.

Tips


No special items needed.

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