Conquistador Quiche

From: Cathy17

On Jun 14, 2009

I made this for brunch today. It was quick, easy and we both loved it! I used 3/4 lb spicy ground sausage so that it would fit in one pie crust since it's just the two of us. I had a bit of meat mix left over which will work well in a wrap for lunch tomorrow. Since I was recently diagnosed diabetic, I have to watch my carbs and this recipe, believe it or not is carb friendly. It didn't spike my glucose levels at all! YAY! I also used one cup of "Egg Beaters" instead of eggs and 1/2 cup of 1% milk. The joy of this recipe is it can be tailored to dietary restrictions without losing flavour. Next time I will mix the chilis in with the cooked sausage/onion mixture instead of layering on top of the meat. I didn't want to get bites of just chilies. I served it with lettuce, tomatoes, chopped green onions and a dollop of salsa and sour cream. I tented the foil at the beginning and removed it near the end to prevent the crust from burning. Thanks for a great recipe, Karen!

From: Chattes

On Jun 12, 2009

This was a hit for my husband and me. I used mild Italian sausage since my husband can't handle too spicy anymore. I used a frozen deep dish pie crust and it worked out well with no leftover liquid mixture. I think if you pour the liquid in slowly, it helps. I baked it on a cookie sheet so if there was any spill over, it wouldn't burn on the bottom of the oven. I served it with corn and buttered rolls. Next time I'm going to try making it in small tart sized pie crusts and freeze.

From: Kay Marsh-Wyrick

On Jan 7, 2002

The cafeteria at work used to serve a similar quiche (can't remember if it had a name). But the taste was to die for. However, they didn't serve it often, but when they did, you had to arrive early to get some. Then they stopped making it altogether, something about too much time, too hard etc. So, recently while searching the web for a quiche recipe, I lucked upon your site via Google. This quiche is not only easy to make, but the taste is devine (it surpasses my tastebuds' memory of the cafeteria quiche). I made two for our Xmas luncheon and everyone had a piece and several had seconds. The true testimony is I had no less than six requests for the recipe. I responded by e-mailing the link to your website.

From: Titanium Chef

On May 6, 2002

This was excellent. We used hot Italian sausage and the spices were wonderful. [A note to anybody using frozen pie shells (like I did): although the package may say 'deep dish', it probably isn't (the brand we got certainly wasn't, it was just the normal pie size). If you use normal pie size, this recipe will make 2 quiches.] Thanks very much for posting, this will get made often for brunches!