05/23/14

Southern Sausage Cheese Pie

I love lazy mornings.

I don’t have too many of them, so when I do, I savor them.

I’m talking no make up, hair pulled back, still attired in my PJs and robe, sipping on a steaming cup of hot tea, and either catching up on reading, thumming through Pinterest on my iPad, or watching a couple of back-to-back episodes of Pioneer Woman on the Food Network.

It’s the little things in life, isn’t it?

One of my favorite lazy day breakfasts in the entire world is one that has been a family favorite for almost a decade. We have made hundreds I tell you.

Hundreds.

No exaggeration.

And I love it as much now as I did then. It’s Southern Sausage Cheese Pie. And it’s as easy as it is rib-sticking and delicious.

Serve it up hot from the oven with a big sponful of grits and some fresh fruit or yogurt for the perfect breakfast!

Southern Sausage Cheese Pie

A Southern twist on French-style quiche.

{original recipe from Southern Born & Bread Cookbook from the Junior League of LaGrange. GA.}

Ingredients:

  • 2 frozen deep dish pie shells
  • 1 lb. Hot Pork Sausage
  • 1 lb. freshly grated sharp cheddar cheese
  • 1 can Evaporated milk
  • 2 eggs

Directions:

1. Preheat your oven to 350 degrees. Remove the 2 deep dish pie shells from the freezer and place on a cookie sheet. Prick the surface of the dough evenly with a fork so that the dough does not rise in the oven when baking.

2. Brown the pie shells for about 8-10 minutes or until lightly browned and golden. Set aside.

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3. In a skillet, brown off the sausage until cooked all the way through and crumbly.

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Nothing, and I do mean nothing, may smell better than browning off hot sausage. It’s one of life’s true pleasures.

Spoon 1/2 pounds of the cooked sausage into each of the pie shells. Set aside.

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4. In a bowl, combine the cheese, evaporated milk, and eggs.

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Spoon the cheese evenly over the sausage pies allowing the liquid to seap into all the cracks and crevices of the pie.

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Ready for the oven!

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5. Bake at 350 degrees about 35-45 minutes or until the pies are set, no longer giggly, and nice and browned on the top.

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6. Allow to cool only slightly and cut into 4-6 even pieces for serving.

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*Note: This recipe yields 2 pies.

**Only need one? This recipe is a very friendly freezer recipe. Whenever you are ready to serve, wrap in aluminum foil, and heat in the oven until hot and bubbly. Cut into wedges and serve.

Makes entertaining super easy! Or lazy mornings even lazier.

Here’s to a great day!

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  1. Pingback: Mother’s Day Brunch Recipe Round-up! | A Still Magnolia

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