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Chicken Sausage Quiche Lorraine

Chicken Sausage Quiche Lorraine

This savory quiche pairs the custardy richness of a classic lorraine-style filling with browned chicken sausage, gruyère, and tender onions in a flaky pie crust. It is elegant enough for brunch and hearty enough for a simple dinner with a green salad.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 6

Ingredients

  • 0.75 cup yellow onion (finely diced)
  • 0.125 tsp ground nutmeg
  • 1 cup gruyere cheese (shredded)
  • 1.25 cups half-and-half
  • 1 tsp dijon mustard
  • 0.5 tsp kosher salt
  • 1 each 9-inch deep-dish pie crust (unbaked)
  • 8 oz chicken sausage (casings removed)
  • 4 each large eggs
  • 0.5 cup whole milk
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 cup parmesan cheese (finely grated)
  • 1 tbsp olive oil
  • 2 tbsp fresh chives (thinly sliced)

Instructions

  1. Place a rack in the lower third of the oven and heat the oven to 375°F (190°C) for at least 15 minutes so the crust bakes evenly.
  2. Fit the 1 unbaked 9-inch deep-dish pie crust into a 9-inch pie plate, press it gently into the corners, crimp the edge, and chill it in the refrigerator for 10 minutes until firm.
  3. Line the chilled crust with parchment paper, fill it with pie weights or dried beans, and bake it on a rimmed baking sheet at 375°F (190°C) for 15 minutes until the edges look set and lightly dry.
  4. Carefully lift out the parchment and weights, prick the bottom of the crust several times with a fork, and bake the crust at 375°F (190°C) for 6-8 minutes more until the bottom looks matte and pale golden; set it on the baking sheet while you prepare the filling.
  5. Keep the 8 oz chicken sausage separate from ready-to-eat ingredients, wash your hands and any surfaces after handling it, and do not reuse utensils that touched the raw sausage unless they are washed with hot soapy water.
  6. Heat 1 tbsp olive oil in a 10-inch skillet over medium heat until shimmering, about 1 minute, then add the chicken sausage and break it into small crumbles with a wooden spoon.
  7. Cook the chicken sausage in the skillet over medium heat for 7-9 minutes, stirring often, until browned in spots and an instant-read thermometer inserted into the largest crumble registers 165°F (74°C).
  8. Add 0.75 cup finely diced yellow onion to the skillet with the sausage and cook over medium heat for 4-5 minutes, stirring frequently, until the onion is translucent and the sausage is fully browned; transfer the mixture to a plate and let it cool for 5 minutes.
  9. Reduce the oven temperature to 350°F (175°C) and keep the partially baked crust on the rimmed baking sheet to catch any overflow.
  10. Whisk 4 large eggs in a large bowl until no streaks of white remain, about 30 seconds, then whisk in 1.25 cups half-and-half, 0.5 cup whole milk, 1 tsp Dijon mustard, 0.5 tsp kosher salt, 0.25 tsp freshly ground black pepper, and 0.125 tsp ground nutmeg until smooth.
  11. Scatter the cooled sausage-onion mixture evenly over the bottom of the warm crust, then sprinkle 1 cup shredded Gruyere cheese and 0.25 cup finely grated Parmesan cheese over the sausage.
  12. Pour the egg mixture slowly into the crust, using a spatula to distribute the filling evenly, and stop if the custard reaches just below the crimped edge.
  13. Bake the quiche on the rimmed baking sheet at 350°F (175°C) for 32-38 minutes, rotating the pan halfway through, until the edges are puffed, the center has a slight jiggle, and the custard reaches 160°F (71°C) on an instant-read thermometer.
  14. Transfer the quiche to a wire rack and let it rest for 15 minutes until the custard finishes setting and slices cleanly.
  15. Sprinkle 2 tbsp thinly sliced fresh chives over the quiche, then slice it into 6 wedges with a sharp knife and serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 432
  • Protein: 22 g
  • Fat: 31 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Sugar: 4 g
  • Sodium: 769 mg

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