Sausage Cranberry Quiche

This dish would be great for breakfast, brunch, or dinner. 

• 1/2 lb Sage flavored ground sausage
• 1/4 cup chopped onion
• 3/4 cup dried cranberries (4 oz) craisins
• 1 1/2 cup Monterey Jack cheese shredded
• 9-inch deep dish pie crust
• 3 eggs beaten
• 1 1/2 cup half and half

*The frozen deep dish shell is not big enough.  It overflows.  It works better if you use a refrigerated crust and your own pie plate.  You can also put the extra egg mixture in a custard dish with a little bit of the other ingredients to have a small quiche without the crust.

Crumble and cook the sausage and onion.  Remove from heat and stir in the craisins.  Sprinkle cheese on bottom of pie crust.  Add sausage mixture.  Combine eggs and half and half. Whisk until mixed, not frothy.  Pour over sausage mixture.  Bake at 375F for 30 to 45 minutes or until knife inserted in center comes out clean.  Let stand for 10 minutes before serving.  Makes 6 servings.

This is simple to double and would really recommend it.  It warms up great later on.

Thanks to my friend Karen for sending me this recipe and photo.  It looks yummy!  Image (c) Karen Weideman.