Step-by-Step Instructions
1. Brown the Sausage
Cook sausage in a skillet over medium heat until browned and crumbled (6–8 minutes).
Drain excess fat and let cool slightly.
2. Prep the Crust
Preheat oven to 375°F (190°C).
Press one crust into a 9-inch deep-dish or 10-inch regular pie plate.
For extra flakiness: prick the bottom with a fork and blind-bake for 8–10 minutes.
3. Layer the Filling
Spread the cooked sausage evenly over the crust.
Top with shredded Monterey Jack cheese and green onions, if using.
4. Make the Custard
In a bowl, whisk together eggs, half-and-half, garlic powder, onion powder, salt, and pepper until smooth.
Pour gently over the sausage and cheese layer.
5. Add the Top Crust (Optional)
Place the second crust over the filling and crimp edges to seal.
Cut 4–5 slits in the top to allow steam to escape.
Prefer open-faced? Skip the top crust for a quiche-like finish—reduce bake time by 5 minutes.
6. Bake to Golden Perfection
Bake 35–45 minutes, until the crust is deep golden and the center is set.
Tip: cover edges with foil if browning too quickly.
Let rest 10–15 minutes before slicing to help the custard set.
7. Serve & Enjoy
Slice into wedges and serve warm with a salad or fruit.
Perfect for brunch buffets, holiday tables, or cozy weeknight dinners.
Leftovers store covered in the fridge for up to 3 days and reheat beautifully.
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