Trisha Yearwood's country quiche is an easy sausage quiche recipe. Another easy recipe is Bob Evans' deep dish sausage quiche, which takes 15 minutes to prepare and 35 minutes to cook.
To make the country quiche, cook 1 pound of ground pork sausage with sage in a skillet for 10 minutes or until the sausage cooks through. Remove it with a slotted spoon and reserve it. In a mixing bowl, whisk together 1 teaspoon of baking powder, 6 eggs and 20 halved grape tomatoes sprinkled with salt. Add in the cooked sausage and 10 ounces of grated sharp cheddar cheese and stir it to mix.
Add salt and pepper to taste. Divide the mixture between two 9-inch unbaked frozen pie shells. Bake the shells in an oven preheated to 350 degrees for 30 minutes or until the filling sets.
For the deep dish sausage quiche, crumble 1/2 pound of Bob Evans original recipe sausage roll and 1 chopped onion in a skillet and cook them over medium heat. Cover the bottom of a 9-inch deep dish pie crust with the sausage and onions. Top it with 1/2 cup of shredded Swiss cheese.
In a bowl, combine 4 eggs, 1 cup of half and half, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well and pour it over the sausage mixture. Bake it for 15 minutes in an oven preheated to 425 degrees. Reduce the temperature to 350 degrees and bake it for an additional 20 minutes.