Sausage Cranberry Quiche Recipe
This recipe is guaranteed to brighten any winter morning. So good to enjoy as you watch the snow come down. It’s quickly become a guest favorite here at Westwynd Farm. The puff pastry crust is a nice change from regular pie crust and the cranberries and sausage taste so good together.
1 sheet frozen puff pastry, thawed
1 lb. Savory Sage Roll Sausage
1/4 c. chopped onion
3/4 c. dried cranberries
1 1/2 c. shredded Monterey Jack or Sharp Cheddar Cheese
5 eggs, lightly beaten
2 c. Half & Half
Preheat oven to 400º. Spray 9″ square baking pan with non-stick spray. Unfold puff pastry & line baking pan. Press firmly in place, then set aside. Crumble & cook sausage & onion in skillet over medium heat until sausage is browned. Sprinkle cheese on bottom of pan. Top evenly with sausage & cranberries. Combine eggs & half & half in bowl; whisk until blended. Pour egg mixture over sausage & cranberries in pan. Bake 35-40 min. or until knife inserted into center comes out clean.