An easy country quiche recipe that you can assemble the night before and bake in the oven the morning you plan on making it for brunch or breakfast. Serve it with some fresh fruit or muffins on the side.
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Why You Will Like This Recipe
On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on this blog with you guys if I think it’s worthy! Like this recipe for Country Quiche from Trisha Yearwood.
Trisha has been one of my favorites to follow for awhile now and I’m still watching her. I absolutely love this Country Quiche recipe and you can definitely make it ahead of time! Cook the sausage and let it cool them assemble the quiche. Place saran over it and set it in the fridge until you are ready to bake it the next morning. They make me think of Harry Potter and ButterBeer.
What Ingredients do I need for Country Quiche?
- Pork Sausage – Use your favorite flavorful sausage like spicy, hot, sweet, or mild for this recipe. Sub ground turkey sausage if you want to try lowering the calories. Can also sub lean ground beef instead of sausage.
- Baking Powder – is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch
- Grape Tomatoes – cut in half
- Eggs – The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Cheese – I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- One pie crust already made, store bought if you can’t make it ahead of time.
- See the recipe card below for a full list of ingredients and measurements.
How to make Country Quiche
To print the full recipe please see the recipe card below.
Preheat the oven to 350 degrees F.
Step 1 In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
Step 2 In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon.
Step 3 Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
Cook’s Notes: To lighten up this quiche, use turkey sausage and egg substitute.
Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.
Other Recipes to Try
Air Fryer Garlic Parmesan Knots
Trisha Yearwood’s Charleston Cheese Dip
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
- Large skillet – for cooking the sausage
- Mixing Bowls
- Pie Dish
If you tried this Country Quiche orany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Trisha Yearwood’s Country Quiche
Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 8 1x
Category: Easy
Method: Oven
Cuisine: American
Description
An easy quiche recipe that you can assemble the night before and bake in the oven the morning you plan on making it for brunch or breakfast. Serve it with some fresh fruit or muffins on the side.
- 1 pound ground pork sausage with sage
- 1 teaspoon baking powder
- 20 grape tomatoes, sliced in half and sprinkled with salt
- 6 large eggs
- 10 ounces sharp Cheddar cheese, grated (about 2 ½ cups)
- Salt and pepper
- Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
- In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
- Cook’s Notes: To lighten up this quiche, use turkey sausage and egg substitute.
- Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.
Notes
Slice into 8 pieces and serve. Yields 1 slice per serving.
Nutrition
- Serving Size: 1 slice
- Calories: 504
- Sugar: 3g
- Sodium: 868mg
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 25g
Recipe from Trisha Yearwood
