Pear-Pecan Sausage Quiche

Name: Pear-Pecan Sausage Quiche
Ingredients: 1 refrigerated pie pastry (9-inch); 12 lb bulk hot Italian sausage; 13 cup sweet onion (chopped); 1 medium pear, sliced; 13 cup pecans (chopped and toasted); 4 eggs; 1 12 cups half-and-half cream; 12 teaspoon salt; 12 teaspoon dried thyme; 18 teaspoon ground nutmeg; 4 ounces shredded extra-sharp cheddar cheese (1 cup); 8 pecan halves

12 ingredients

17 steps

Ingredients

1 refrigerated pie pastry (9-inch)
12 lb bulk hot Italian sausage
13 cup sweet onion (chopped)
1 medium pear, sliced
13 cup pecans (chopped and toasted)
4 eggs
1 12 cups half-and-half cream
12 teaspoon salt
12 teaspoon dried thyme
18 teaspoon ground nutmeg
4 ounces shredded extra-sharp cheddar cheese (1 cup)
8 pecan halves

Directions

1

Preheat oven at 350F.
2

Line a 9-in.
3

pie plate with pastry.
4

Trim pastry to 1/2 inches beyond edge of pie plate; flute edges.
5

In a medium-hot iron skillet, toast pecans until fragrant ~ be careful not to burn them!.
6

In a large skillet, cook sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain.
7

Arrange pear slices in crust.
8

Top with sausage.
9

Sprinkle with pecans.
10

In a large bowl, whisk the eggs, cream, salt, thyme and nutmeg.
11

Stir in cheese.
12

Pour mixture over sausage.
13

Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown.
14

Cover edges with foil during the last 15 minutes to prevent over-browning, if necessary.
15

Garnish with pecan halves.
16

Let stand for 5 minutes before slicing.
17

Yield: 8 servings.