Sausage-Cheddar Quiche

This is quiche built the hearty American way. Pork sausage browned with onion forms the savory base, mushrooms and green pepper add some vegetable bite, and a full cup and a half of sharp cheddar melts through everything. A milk-and-egg custard pours over top, setting into tender, barely-golden quiche after a low 325°F (165°C) bake.

The par-bake on the crust is the real tell. Ten minutes in the oven before the filling goes in keeps the bottom crust from turning soggy under the wet custard. Skip this and you’ll chase dinner with a fork-tined disappointment. A gentle baking temperature is what gives quiche its silky, custardy set instead of a rubbery overbake.

Paprika on top isn’t just for looks. It toasts gently in the oven, adding a subtle warm-pepper note to each bite.

Chef Tips

• Drain the sausage thoroughly. Extra fat pools into greasy puddles in the finished quiche.
• Beat the milk and eggs until foamy, not just combined. Aeration means a lighter, fluffier custard.
• Test for doneness by giving the pan a gentle shake. The center should jiggle slightly but not slosh. It sets as it cools.
• Let it rest at least 10 minutes before slicing. Cutting hot quiche ruins the set.

Variations

• Swap sausage for crumbled bacon or diced ham for a lighter take.
• Use Swiss or Gruyere in place of cheddar for a more classic French profile.
• Add a handful of chopped spinach or sauteed leeks for color and greens.