Cheddar Pork Quiche
Makes one 9-inch quiche
1 (9-inch) unbaked pie shell, chilled (from 30 minutes up to overnight if wrapped in plastic wrap or sealed in zip top bag)
1 tablespoon olive oil
6 ounces ground pork sausage
1 tablespoon finely chopped fresh sage, or 1 teaspoon dried sage
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground ancho chili powder
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 scallion, white and light green portion, minced
1 cup finely shredded medium cheddar cheese
1 cup half-and-half cream
1. Preheat the oven to 375 degrees Fahrenheit.
2. Heat a skillet over medium heat. Drizzle in the olive oil, then add the ground pork sausage and begin breaking it up as it browns. After 30 seconds of browning, add the sage, 1/4 teaspoon of the salt, the ancho chili powder, chili powder, and black pepper. Continue cooking the pork, breaking it into small pieces as it browns. When it is no longer pink, remove the skillet from the heat and transfer the pork to a bowl or plate to cool slightly.
3. Beat the eggs, half-and-half cream, and remaining salt together in a medium bowl until combined.
4. Sprinkle the pork sausage in an even layer over the bottom of the pie crust. Then add the minced scallion and shredded cheddar in even layers. Pour the egg mixture over the top and use a spoon or spatula to gently press down any cheese that might be sticking out.
5. Place the quiche on a rimmed baking sheet in the preheated oven and bake for 40 to 50 minutes, until the edges are set but the quiche still jiggles a little in the center. Let the quiche cool for about 10 minutes and then cut into wedges and serve.