You can thank Bruce Feirstein that “Real Men Don’t Eat Quiche.” His 1982 book by the same name asserted that masculine men simply don’t eat egg and cheese-based pie.
I never understood Feirstein’s odd obsession of associating quiche with femininity, except for perhaps the French origin of the word “quiche.” Otherwise, a pie crust filled with meat, egg and cheese seems like a hearty enough meal for anyone!
And quiche is also as such a versatile dish, fitting your menu anytime of the day and for most any occasion. They also double, freeze and reheat easily for an easy option when you need something quick.
Shop the Brookshire’s sale this week to find four of the ingredients you need to make this delicious Mexican Quiche: Pillsbury refrigerated pie crusts, Brookshire’s Best pork sausage, Julio’s refrigerated salsa and Sargento shredded cheese. It’s the perfect week to try a new recipe for your family’s table – breakfast, lunch or dinner.
1 Pillsbury refrigerated pie crust
1 lb Brookshire’s best ground pork sausage, mild or hot
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tsp cumin
1/4 tsp salt
1 cup Julio’s salsa, mild or hot
3 large eggs, beaten
2 cups Sargento shredded Cheddar Jack or Authentic Mexican Cheese
Garnishes: Sour cream and additional Julio’s Salsa
Preheat oven to 350° F. Prepare pie crust in a 9-inch pie plate. Brown ground sausage in a large skillet, adding onion and garlic halfway through cooking time. Drain grease from sausage, and add cumin and salt and cook two more minutes. Remove from heat and add salsa, eggs and cheese. Pour into pie crust and bake 20 minutes, or until crust is golden brown and eggs are set. Let stand 15 minutes before cutting.
Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream and additional salsa.