Breakfast Cookbook Pork

Salsa Sausage Quiche

This looks strange – pink quiche – but it’s really good, especially topped with sour cream and salsa. Perhaps use one additional egg and a little less salsa for a more quichey look.

3/4 lb. bulk pork sausage
1 – 9″ unbaked pastry shell
2 C. Cheddar cheese, shredded, divided
3 eggs
1 C. salsa

  1. In a skillet over medium heat, cook the sausage until no longer pink; drain.
  2. Transfer to the pastry shell.
  3. Sprinkle with half of cheese.
  4. In a bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
  5. Bake at 375º for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
  6. Sprinkle with remaining cheese.
  7. Bake 5 minutes longer, or until cheese is melted.

Serve with sour cream and additional salsa.

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