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Award Winning ADL Three Cheese and Sausage Quiche


The perfect brunch and party food is simple with this refreshing take on quiche as a pie or mini tart.

1 prepared pie shell, 22 cm (9-inch)
1 loose breakfast or sweet Italian sausage
4 hard-cooked PEI eggs, sliced
125 mL (½ cup) shredded ADL Award Winning Aged White
Cheddar cheese
125 mL (½ cup) shredded ADL Havarti Cheddar cheese
125 mL (½ cup) shredded ADL Monterey Jack cheese
3 PEI eggs
300 mL (1 ¼ cups) ADL milk or ADL 18% blend
2 mL (½ tsp) salt
0.5 mL (c tsp) pepper
15 mL (1 tbsp) chopped fresh tarragon

Bake pie shell in a preheated 180ºC (350°F) oven for 7 minutes. In a skillet, brown the sausage over medium heat, breaking up and
turning. Drain well. Arrange sliced eggs in the bottom of the cooled crust; top with the drained browned sausage and half of the
shredded cheeses. In a bowl, whisk together the eggs, milk, salt, and pepper and tarragon. Pour egg mixture over sausage and cheese mixture. Bake quiche at 180ºC (350°F) for 30 to 35 minutes, or until a knife inserted in center comes out clean. Remove from the oven and spread remaining cheese on top. Let
stand for 8 to 10 minutes before serving.

Makes 8 servings.

Note: as an alternative, bake in small tart shells for your next cocktail party.

Chef Hans Anderegg for Prince Edward Island Association of Exhibitions

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