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Maybe you’ve had our Hissy Fit Dip before, maybe you haven’t, but all you really need to know is that that same ingredient combo – pork sausage, sour cream, Velveeta, Monterey jack – translates perfectly to quiche. This Hissy Fit Quiche is inspired by that popular dip and let me tell you, it’s no Quiche Lorraine. It’s heartier, it’s cheesier, and it’s full of savory sausage flavor.
The nice thing about quiche is that it can hold an endless variety of ingredient combinations. There’s the classics like the aforementioned Quiche Lorraine and broccoli cheddar and ham and cheese, and while those are all wonderful options, it doesn’t hurt to branch out a bit every now and then. Hissy Fit Quiche is the perfect way to do that.
You simply start by browning up some pork sausage and laying it out in your pie crust before topping it with Monterey Jack and Velveeta. Now, Velveeta might be kind of a guilty pleasure but nothing else matches that meltiness. (Our video shows it already melted, but it’s best to just cube the Velveeta and add it to the quiche.) Where a traditional quiche has a base of eggs and cream, this one also has sour cream and Worcestershire sauce, which makes it that much more creamy and savory.
When it comes to flavor, this isn’t for the faint of heart. It’s a meaty, hearty situation, but that means that just a single slice can really count as a meal.
Hissy Fit Quiche
Yield(s): Serves 9
10m prep time
1h cook time
you're making mealtime meaningful.
Ingredients
- 1 9-inch pie crust
- 1/2 lb pork sausage, browned and crumbled
- 4 oz Velveeta cheese, diced
- 4 oz Monterey Jack cheese, grated
- 3 eggs
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F and line a pie pan with pie crust.
- Spread cooked sausage evenly across bottom of crust. Top with cheeses.
- In a medium bowl, whisk together eggs, heavy cream, sour cream, Worcestershire sauce, parsley, onion powder, garlic powder, and salt and pepper. Pour over sausage and cheese in pie crust.
- Bake until set, about 1 hour. Let rest 15 minutes before slicing and serving. Enjoy!
Recipe adapted from The Painted Apron.
