I’ll admit that sausage, broccoli and onion sounds like a weird combination.  It was originally supposed to be with asparagus instead of broccoli, but it didn’t work out that way.  It was still a great quiche.  The beauty of quiche is that you can put just about anything you have in it.  I suggest at least one veggie and one meat.

Not convinced by my weird intro?  The weird combination of sausage and broccoli?  The key here is the awesome egg and heavy cream mixture I put in.  It’s light and rich at the same time.  I didn’t think I would use (or fit) all 6 eggs in my 9″ tart pan, but it was just right.


  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper, to taste
  • 2 cups vegetables (I used broccoli and about 1/4 cup of chopped onion)
  • 1 pound sausage, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate

Preheat oven to 375F.

Put pie crust in pie pan.  It’s a week night, so I didn’t make my own crust.  Totally up to you!

I have two things to brag about here: my favorite Le Creuset pie plate and my brand new granite counters!

Whisk together eggs, cream, salt and pepper.

Cook sausage and chopped onions.

When the sausage is browned, add broccoli.  You want to cook the veggies first so they don’t cook in the quiche and make it runny.

Pour egg mixture into pie pan and then add sausage and broccoli.

Top it off with lots and lots of cheese!
Bake for 35-40 minutes until cheese is golden brown and egg mixture is set.

See?  That’s what you’re looking for.

Absolutely perfect.  My secret?  The Le Creuset pie plate.  Seriously worth the extra money.

Serve with a salad and a chilled glass of white wine.  Delish!