Salsa Sausage Quiche

A prepared pastry crust hurries along the assembly of this hearty appetizer. Served with sour cream and additional salsa.


6 servings


3/4 pound bulk pork sausage
1 (9 inch) unbaked pastry shell
2 cups shredded Cheddar cheese, divided
3 eggs
1 cup salsa


Preheat oven to 375°F (191°C).

Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.

Bake for 30 to 35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

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