Sausage and salsa quiche

Sausage and salsa quiche


38 people made this

About this recipe: A quick, simple, yet delicious quiche. The base of this quiche is a little different from your average quiche - it uses no milk. The filling consists of sausagemeat, Cheddar cheese, eggs and salsa.

Dorothy  Sorensen

Serves: 6 

  • 340g pork sausagemeat
  • 1 (20cm) unbaked pastry case
  • 225g Cheddar cheese, grated, divided
  • 3 eggs
  • 240ml salsa

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Crumble sausage into a large frying pan. Cook over medium heat until no longer pink; drain. Transfer to the pastry case. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
  2. Bake at 190 C / Gas 5 for 30-35 minutes or until knife inserted near the centre comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Pastry cases

You may have a little leftover filling if you use a 20cm pastry case. If you can find a 23cm pastry case, use that instead.

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