Keyword: sage cranberry sausage quiche

Call it brunch, call it breakfast, call it what you will but there’s nothing better than a fresh-baked quiche on Christmas morning. Many other brunch dishes get all the attention, such as eggs Benedict or bagels and lox, but I think quiche is the perfect brunch food. If you like breakfast casserole you’re sure to love quiche!

You hear a lot about the ‘joy of Christmas.’ This, to me, is the aroma and flavor of the holiday: rich and savory, warm and satisfying. Pure comfort.

The perfect brunch-at-home is quiche. Think about it: It’s filling, easy to portion out for a crowd, and make-ahead friendly.

This Christmas breakfast quiche is light but filling and gives you that warm and comforting feel while enjoying the holiday spirit. It has all the flavors of the holidays. The quiche filling is rich with flavor using eggs, ground pork, cranberries, and cheese and it makes the house smell amazing. That smell, my friends, is one of the Joys of Christmas.

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Sage Pork & Cranberry Quiche

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Keyword

sage cranberry sausage quiche

Servings

MetricUS Imperial

Ingredients

Pastry

• 2 cup flour
• 1/2 tsp sugar
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 small egg, lightly beaten
• 1/4 tsp white vinegar
• 1 Tbsp ice cold water
• 1/3 cup (83.5 gm) unsalted butter, cold

Filling

• 350 gm ground pork
• 2/3 cup (100 gm) onion, diced small
• 1 tsp dried sage
• pinch of dried thyme
• salt & pepper to taste
• 3/4 cup (120 gm) sweetened dried cranberries
• 1 1/2 cups (150 gm) Monterey Jack cheese, shredded
• 100 gm cooked potatoes, chopped, OPTIONAL
• 3 eggs, beaten
• 1 1/4 cups half & half cream

Keyword sage cranberry sausage quiche Servings MetricUS Imperial Ingredients Pastry 2 cup flour 1/2 tsp sugar 1/4 tsp baking powder 1/2 tsp salt 1 small egg, lightly beaten 1/4 tsp white vinegar 1 Tbsp ice cold water 1/3 cup (83.5 gm) unsalted butter, cold Filling 350 gm ground pork 2/3 cup (100 gm) onion, diced small 1 tsp dried sage pinch of dried thyme salt & pepper to taste 3/4 cup (120 gm) sweetened dried cranberries 1 1/2 cups (150 gm) Monterey Jack cheese, shredded 100 gm cooked potatoes, chopped, OPTIONAL 3 eggs, beaten 1 1/4 cups half & half cream

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pastry

1. Add flour, sugar, baking powder & salt to a food processor & pulse just until combined.
2. In a small bowl, whisk together the egg, vinegar & water. Add cold butter & pulse until small coarse crumbs remain.
3. Sprinkle water/egg mixture over flour & pulse again until the dough comes together.
4. Remove the dough from the processor & wrap in plastic wrap. Refrigerate dough for 30 minutes.

Filling

1. In a large skillet, over medium-high heat, brown pork with onion, sage, thyme salt & pepper. Remove from heat & add potatoes & cranberries.
2. Preheat oven to 375 F. Line a 9-inch pie pan with chilled pastry.
3. Sprinkle 3/4 of the shredded cheese over bottom of pastry & evenly add pork mixture. Sprinkle top with remaining cheese.
4. In a small bowl, combine eggs & half & half. Whisk until mixed, but not frothy. Pour over filling.
5. Bake for 40-45 minutes or until a knife tip inserted in the center comes out clean.
6. Allow to stand for 10 minutes before cutting into wedges.