Make two sausage and cheese quiches by combining sausage with tomatoes, eggs and cheese and baking the mixture in two pie shell. The recipe requires 10 minutes of preparation time and 40 minutes of cooking time, and it yields 16 servings.
Preheat the oven to 360 degrees Fahrenheit. Cook 1 pound of ground pork sausage with sage in a large skillet until brown and cooked through. Remove the sausage from the skillet with a slotted spoon and set aside. In a large bowl, whisk 1 teaspoon of baking powder, 6 large eggs and 20 grape tomatoes that have been sliced in half and sprinkled with salt. Add 10 ounces, or 2 1/2 cups, of grated sharp cheddar cheese to the egg mixture along with the cooked sausage. Stir the ingredients together, and add salt and pepper to taste.
Pour the mixture into two frozen pie shells that have been completely thawed, and bake for about 30 minutes or until the filling is set. Serve the sausage and cheese quiche warm or at room temperature. To make lighter versions of the recipe, use turkey sausage instead of pork sausage, or use egg substitute. Another variation of the recipe calls for adding cheese tortellini, then covering it with the egg mixture to avoid burning the pasta.