Preheat the oven to 375ºF, and line a 9-inch pie pan with the unbaked pie crust.
Poke holes in the bottom of the pie crust. Optional: Line with parchment paper and fill with pie weights if desired. Bake for 10 minutes, then remove from the oven to cool.
1 uncooked pie crust
While the crust bakes, cook the sausage in a medium skillet over medium heat until no pink remains. Then, add the onion and cook until the onion softens. Remove from heat, and drain excess grease.
16 ounces bulk breakfast sausage, ½ cup white onion
In a large bowl, whisk together the eggs, milk, sour cream, pepper and salt until well incorporated.
6 large eggs, ⅓ cup whole milk, ¼ cup sour cream, ½ teaspoon salt, ½ teaspoon ground black pepper
Stir the cooled sausage and cheese into the egg mixture, and stir to combine. Pour the mixture into the baked crust, and spread into an even layer.
1 cup colby-jack cheese
Bake for 25 to 30 minutes or until the center is set.
Allow the quiche to cool for 10 minutes before slicing and serving. Garnish with fresh parsley or green onions if desired.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos/recipe courtesy of Karla Rae Photography.