Sausage and Cream Cheese Quiche

I have been on a quiche kick recently. Now that I mention it, I’ve been on an egg kick. Quiches (and frittatas—but that’s for another day) adapt to varied flavors and ingredients, so one quiche is not just like the other. I’m all in on a quiche revival. So here’s another recipe.

1 (9-inch) deep dish pie crust

8-ounce breakfast sausage

4-ounce cream cheese, softened

3/4 cup shredded cheese

6 eggs

1 cup half-and-half

dash black pepper

2 tablespoon sour cream

Preheat oven to 350F degrees.

In a skillet, cook sausage until no longer pink. Drain fat, and place sausage in a bowl with softened cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.

Whisk together eggs, pepper, sour cream, pepper, and half-and-half. Pour egg mixture over sausage and cheese mixture in pie crust.

Bake 50-60 minutes. Allow quiche to rest for 5-10 minutes before serving.