Monterey Sausage Pie

Monterey Sausage Pie

This savory, hearty pie is a delicious cross between a quiche and a savory casserole, featuring the classic flavors of sausage, green chiles, and Monterey Jack cheese. It’s perfect for breakfast, brunch, or a simple dinner.

Yield: 1 (9-inch) pie, serving 6-8
Prep Time: 20 minutes
Cook Time: 45-50 minutes

Ingredients:

For the Crust:

• 1 (9-inch) unbaked deep-dish pie crust (homemade or refrigerated)

• OR a crescent roll dough sheet, pressed into the pie dish (for a quicker, softer crust)

For the Filling:

• 1 lb (450g) bulk breakfast sausage (mild or spicy, based on preference)

• 1/2 cup chopped onion

• 1 can (4 oz / 115g) diced green chiles, drained (use fire-roasted for extra flavor)

• 1 1/2 cups (6 oz / 170g) shredded Monterey Jack cheese

• 1/2 cup shredded sharp cheddar cheese (for extra flavor)

• 4 large eggs

• 1 cup whole milk or half-and-half

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt (taste sausage mixture first)

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• Optional garnish: Chopped fresh cilantro or sliced green onions

Instructions:

1. Prepare Crust: Preheat oven to 375°F (190°C). If using an unbaked pie crust, place it in a 9-inch deep-dish pie plate. You can pre-bake it for 5-7 minutes for a crispier bottom (optional, but recommended to prevent sogginess). If using crescent roll dough, press it firmly into the bottom and up the sides of the pie plate.

2. Cook Sausage: In a skillet over medium heat, cook the sausage and onion together, breaking up the sausage with a spoon until it’s browned and cooked through, and the onion is soft. Drain off any excess grease.

3. Assemble Base: Spread the cooked sausage and onion mixture evenly over the bottom of the pie crust. Sprinkle the drained green chiles evenly over the sausage. Top with both shredded cheeses.

4. Make the Custard: In a medium bowl, whisk the eggs and milk (or half-and-half) together until smooth. Add the flour, baking powder, salt, pepper, and garlic powder. Whisk vigorously until the batter is completely smooth and no lumps of flour remain. (This step is key to the right texture).

5. Bake: Carefully pour the custard batter over the layers in the pie dish. It will be quite full. Place on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes. The pie is done when the top is deep golden brown, the center is set, and a knife inserted near the center comes out clean.

6. Cool and Serve: Let the pie cool on a wire rack for at least 10-15 minutes before slicing. This allows it to set fully for cleaner slices. Garnish with cilantro or green onions if desired. Serve warm.

Tips & Variations:

• Make-Ahead: You can cook the sausage mixture and shred the cheese a day ahead. Assemble and bake the day you want to serve it.

• Spice It Up: Use hot pork sausage or add a pinch of red pepper flakes to the sausage while cooking. You can also use Pepper Jack cheese instead of Monterey Jack.

• Add Veggies: Add 1/2 cup of finely diced red bell pepper with the onion, or a handful of thawed frozen spinach (squeezed very dry).

• Southwest Twist: Add 1/2 cup of frozen corn (thawed) and 1 teaspoon of ground cumin to the filling.

• Texture: The flour and baking powder give this pie a slightly puffy, cakelike texture, different from a standard quiche. For a more quiche-like consistency, omit the flour and baking powder and increase the milk to 1 1/4 cups.

Enjoy this comforting, cheesy, and satisfying meal—it’s a crowd-pleaser!