Of course! “Monterey Sausage Pie” is a fantastic, savory dish that’s like a quiche’s heartier, more robust cousin. It typically features a savory sausage filling with the creamy, mild kick of Monterey Jack cheese, all baked into a pie crust.
Here’s a classic and delicious recipe you can easily make at home.
Savory Monterey Sausage Pie
This recipe is perfect for brunch, lunch, or a simple dinner served with a side salad.
Ingredients
For the Crust:
· 1 refrigerated pie crust (or your favorite homemade recipe)
For the Filling:
· 1 lb mild Italian sausage, casings removed
· 1/2 cup onion, finely chopped
· 1/2 cup red bell pepper, finely chopped
· 2 cloves garlic, minced
· 4 large eggs
· 1 cup whole milk or half-and-half
· 1 cup (4 oz) shredded Monterey Jack cheese
· 1/2 cup shredded sharp cheddar cheese (for extra flavor)
· 1 tbsp all-purpose flour
· 1/4 tsp salt (taste the sausage mixture first, as it may be salty enough)
· 1/4 tsp black pepper
· 1/4 tsp crushed red pepper flakes (optional, for heat)
· 2 tbsp chopped fresh parsley or chives
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). Let the refrigerated pie crust sit at room temperature for 15 minutes. Gently press it into a 9-inch pie plate, crimping the edges as desired. Prick the bottom and sides with a fork. You can line it with parchment paper and pie weights and blind bake for 10 minutes for a crisper crust, or simply use it unbaked for a softer, more rustic crust.
- Cook the Sausage and Veggies: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it’s no longer pink. Add the onion and bell pepper and cook for 5-7 minutes until softened. Add the garlic and cook for one more minute until fragrant. Drain off any excess grease.
- Prepare the Egg Mixture: In a large bowl, whisk the eggs and milk (or half-and-half) together until well combined.
- Combine Cheese and Flour: In a separate small bowl, toss the shredded Monterey Jack and cheddar cheese with the 1 tablespoon of flour. This prevents the cheese from clumping and sinking to the bottom.
- Assemble the Pie: Spread the cooked sausage and vegetable mixture evenly over the bottom of the pie crust. Sprinkle the cheese mixture over the sausage. Pour the egg and milk mixture evenly over everything. Sprinkle with salt, black pepper, and optional red pepper flakes.
- Bake: Place the pie on a baking sheet (to catch any potential drips) and bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be a beautiful golden brown.
- Rest and Serve: Let the pie rest on a wire rack for at least 10-15 minutes before slicing. This allows the custard to set fully, making it easier to cut. Garnish with fresh parsley or chives.
Why It’s So Good
· Flavorful: The savory sausage and melty, slightly tangy Monterey Jack cheese are a match made in heaven.
· Versatile: It’s a complete meal in one dish.
· Great for a Crowd: It’s easy to make and serves beautifully.
Pro-Tips & Variations:
· Spice it Up: Use hot Italian sausage or add a diced jalapeño (with the seeds for more heat) when cooking the onions and peppers.
· Vegetable Add-Ins: Feel free to add 1/2 cup of sliced mushrooms or thawed and squeezed-dry frozen spinach to the sausage mixture.
· Cheese Swaps: You can use Pepper Jack cheese for an extra kick, or a Colby-Jack blend for a classic flavor.
· Make it a “Crustless” Quiche: For a lower-carb version, simply grease the pie plate well and skip the crust. The baking time may be slightly less.
· Don’t Skip the Resting Time: Letting the pie rest is crucial for the perfect sliceable texture.
Enjoy your delicious, hearty Monterey Sausage Pie