Cheesy Sausage Quiche – A Southern Living Magazine Recipe (2023)


In this video, I am making Cheesy Sausage Quiche. This is from the October 2006 edition of Southern Living Magazine.

* Southern Living Magazine

Other Places To Find Us:
Address: 120 North Main Street PO Box 4773 Winchester, KY 40392
To send a donation to the channel that will be put toward future purchases:
Merch Link:
My Blog:
Kevin’s channel on Twitch:
Metal Earth Collection:
My Starbucks Mug Collection:
My Amazon Favorites:
Tami’s Twitter:
Tami’s Instagram:
Tami’s Facebook:
Kevin’s Lunchtime Review:
Kevin’s Gaming & Lecturing Channel:
Kevin’s Instagram:
Kevin’s Twitter:
Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Dunn Family Bloopers Part VII


Today, I'm going to be making cheesy sausage quiche.

Now I got this recipe from the october 2006, edition of southern living magazine.

But I am going to be making some changes to their recipe.

So, uh, what I'm going to do is I'm going to tell you what I'm going to be using.

And then when we sit down at the table to actually, uh review it to try it.

I will tell you the changes I made so for my recipe I'm going to be using this is a whole, uh, green bell pepper.

It was small, though it was really really small.

And then we have some chopped onion.


I'll probably use probably half a cup of chopped onion.

I have some salt and pepper that's just to taste.

I have a half cup of milk.

I have a fourth cup of shredded medium.



I have a whole, um, tennessee pride.

This is mild.

This is a 16 ounce, uh, package.

I have four, um, large eggs.

And then I have eight egg whites.

So the first thing we're going to do is we are going to, um, get our um entire.

Uh bell pepper in a skillet and however, much onion you want.

So I really really really like the combination of green bell pepper and a and um onion and egg.

So I'm just going to put look at it.

And that looks like good enough for me.


Probably I don't know, that's probably half a cup and I'm gonna fry this until it's tender and I'm also going to open my sausage here and we're going to fry the sausage until it's completely cooked until it is, uh, brown there's, no more pink at all.

So these are always really really fun to get open.

So you just have to use a knife or use your scissors and just know that use your kitchen scissors, hopefully you have some kitchen scissors and so I'm going to put this right in this pan here.

And like I said, we're going to fry this until there's, no more pink at all and then we'll get those onions and peppers cooked until they're more translucent.

This is our cooked sausage.

And I did drain the grease for the onion and pepper.

I did spray a little bit of cooking spray in the bottom of the pan, just so that it wouldn't stick.

So I'm gonna pour that right in this big bowl with the sausage.

And then I have my half cup of milk, I'm gonna go ahead and add that.

And then the eggs just give those give those a little stir here.

These are my egg whites and pour these in.

And then do the same thing.

Same thing with your at your four eggs, break up those yolks and pour those in.

And then we're gonna add I'm gonna put a fourth of a teaspoon of, um salt.

And then I'm gonna add a fourth of a teaspoon of pepper, a little more or less won't matter, because you can add more when it comes out, and then put your cheese and mix this together and then I'm using a uh.

I have a bakewell tart pan and that's the pan that I'm gonna use and so I'm going to, um spray, this tart pan with vegetable oil, like this just spray it.

So that it doesn't stick and pour this in there.

You need your oven.

Preheated to 350 degrees and you're going to bake this for 30 minutes, or until it is firm.

So this is how this looks I'm just gonna get it out with a spoon.

Um, this was in the oven for 42 minutes, and I have let it sit for five minutes.

So you can see it is all very well, cooked.

But it said, 30 minutes I left it in for 42 because the first time I took it out of the oven.

It was uh jiggly in the middle.

And it just it was not done to my liking.

So I wanted to leave it longer.

So this is the october 2006, edition and uh, my recipe.

I guess is really loosely based on their recipe, because what I didn't realize well, first of all I've never made a quiche in my life.

Never so I don't know what it's supposed to be like, or any I have no nothing to compare it to.

But then as I started reading it, I realized this is supposed to be a low calorie low fat dish.

So everything that they did in the magazine instead of using peppers and peppers.

They used mushrooms, which I don't think has any bearing on the calories at all, but they used, uh for the sausage.

They used lean ground pork sausage.

Whereas I use just regular sausage.

We use the same amount of eggs.

They used, uh, reduced, fat sharp, cheddar, cheese.

I could not find the reduced fat.

So I just used the regular cheese.

They used fat-free milk.

I used two percent milk.

So basically the differences in the recipe were just in that as is my used pepper, they used mushroom which kevin we both like mushrooms.

But I just really like that combination of green pepper with onion and eggs so much that I wanted to use that.

But this picture of this little girl putting the cheese on there that does not resemble this recipe, because you only use a fourth cup cheese.

And that is a lot more than a fourth cup.


What she's using in that picture, um.

But so for my calculations, this whole dish is 1686 calories and that's, not me given I didn't include any calories for the onion or the bell pepper.

Most of that was sausage hours.

Yes, the egg, the the the full eggs, the four eggs were 280 calories.

The egg whites were 136.

The cheese was 110.

The milk was 60.

And then the sausage that whole roll of sausage was 1100.

So that's, how many calories I got for it? So you ready to try this, but I'm thinking mine took longer to bake.

It could have been because of the the sausage it also could definitely have been because of the pan that I use the pan that I used was a smaller.

So I think it made mine thicker, and it probably just took more time to bake.

And in her particular pan, grease did come out of it a little bit.

So, yeah, you want to make sure you got a pan underneath it, put a cookie sheet underneath a wire bracket.

And I noticed when she cut it kind of got in the middle.

Some of the grease was like coming out of it a little bit.

Um, the eggs are all good and cooked.

So that what that liquid was was just grease from the sausage.

Yes, that is so good.

I mean that that's delicious.

It was very good.

Now think about a traditional quiche has a crust.

Can you imagine a crust in the bottom of this it's, not thick, crushed it's, really thin that would be good like what kind of a crust like a cornbread crust, no it's, just like a like a pie, crust, yeah, huh.

But to be a lower calorie.

You can have crust right? So they left that out of this one, um, I really like this.

It reminds me very much of an omelette.

I mean, it has the same flavors as an omelet.

You really it's very good.


You could put tomato on top of this.

Yeah, this is just a different.

Um, I guess if you wanted to bake it in a pan and not have to fool with it like an omelet, honestly, though omelets aren't that hard and they're a lot quicker than this.

This is something you can take though to serve more people without having to make omelettes, yeah.

And I do think you could have made this in like a lasagna pan or something, you know and a long pan, casserole, doesn't mean.

But this is good.

You really taste the you taste the egg, you taste, the the sausage.

It reminds me a lot of, you know, I've done the online review.

I've done the egg bites, yes, it reminds me of the texture and the flavors of those ones according to their recipe, you're supposed to get eight servings, um, I can believe that because this is pretty filling it is going to be very filling.


I mean, kevin, and I will, uh, probably eat how much of that do you think we will probably split the pan dominus, but um, not that I'll eat that much.

No it'll be very very filling, though we definitely won't get eight servings out of it.


But this is a good recipe if you want something to where you can make it, and then just put in the oven and forget about it just know that if you if the thicker it is the longer it needs to go that's.

The only it'll be jiggly in the middle when you kind of shake it.


So so just leave it a little bit longer until it's, not so jiggly in the middle.

So I hope you enjoyed the video and thanks for watching you.


What makes a quiche soggy? ›

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

What's the difference between quiche and quiche Lorraine? ›

One of the biggest differences between a traditional quiche and a Lorraine is the filling ingredients. A Lorraine has a heavy cream and egg base and is filled with bacon and French cheeses. Whereas a traditional quiche is made with an egg center and mixed with a variety of cheeses, meats, and vegetables.

What makes a quiche curdle? ›

But if you bake it for too long, or at too high a temperature, the proteins become over-coagulated and force out liquid, creating that curdled appearance. That's syneresis. Your oven temperature is fine; you don't have to fiddle with that.

How do you spruce up a quiche? ›

The possibilities for that something are nearly endless. A soft, spreadable cheese like goat cheese, Boursin, cream cheese, or ricotta adds extra richness. So does sour cream, crème fraîche, or even full-fat plain Greek yogurt. Add spice in the way of hot pepper jelly or salsa, or an added savory layer with pesto.

What is the secret to a fluffy quiche? ›

Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk. I prefer using whole milk versus a lighter skim version. The extra fat content is important for achieving the best texture. Herbs and Seasoning: The most basic quiches have only salt and pepper.

Can I use milk instead of heavy cream for quiche? ›

Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk. You can swap out the cream for half-and-half or milk, but it will result in a less flavorful, less silky custard.

Can you use milk instead of whipping cream for quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Can I substitute milk for heavy cream in quiche? ›

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Should you cover a quiche while baking? ›

How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Do you put quiche in top or bottom of oven? ›

Placing your quiche on the bottom rack will ensure that every square-inch of the crust, including the bottom, will get golden-brown and crisp. Follow This Tip: Place your quiche on the bottom rack of the oven so that the pie crust bakes up golden-brown and delicious.

How do you prevent a soggy bottom crust? ›

5 Ways to Prevent Soggy Pie Crust
  1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
  2. Brush With Egg. ...
  3. Brush With Chocolate. ...
  4. Bake on a Hot Baking Sheet. ...
  5. Keep Moisture Out.
May 1, 2019

What happens if you cook quiche too long? ›

As a result, the eggs and other fillings in the quiche dry out, and the crust can become tough and brittle. The prolonged exposure to heat breaks down the proteins in the eggs, causing them to coagulate excessively and release excess liquid.

Should quiche be soggy? ›

Your quiche is done when it jiggles and still looks wet in the middle. If you insert a cake tester, it should come out mostly clean with a bit of egg custard clinging to it. Check whether your oven temperature is miscalibrated.

What happens if you overcook quiche? ›

Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.

Top Articles
Latest Posts
Article information

Author: Aracelis Kilback

Last Updated: 02/11/2023

Views: 5273

Rating: 4.3 / 5 (64 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Aracelis Kilback

Birthday: 1994-11-22

Address: Apt. 895 30151 Green Plain, Lake Mariela, RI 98141

Phone: +5992291857476

Job: Legal Officer

Hobby: LARPing, role-playing games, Slacklining, Reading, Inline skating, Brazilian jiu-jitsu, Dance

Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.