Of course! Monterey Sausage Pie is a fantastic, hearty dish that’s like a quiche’s more robust cousin. It’s perfect for breakfast, brunch, or even a simple dinner.
Here is a classic recipe, along with tips and variations to make it your own.
Classic Monterey Sausage Pie
This recipe combines savory sausage, creamy cheese, and a fluffy egg base in a crispy crust.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45-55 minutes
Ingredients
· 1 (9-inch) unbaked pie crust (deep-dish is best), store-bought or homemade
· 1 lb mild or hot Italian sausage, casings removed
· 1/2 cup chopped onion
· 1/2 cup chopped green bell pepper
· 1 1/2 cups (6 oz) shredded Monterey Jack cheese
· 1/2 cup shredded sharp cheddar cheese (for extra flavor)
· 4 large eggs
· 1 1/4 cups milk (whole or 2% works best)
· 1/2 cup all-purpose flour
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
· Optional garnish: chopped fresh parsley or chives
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Place the unbaked pie crust in a 9-inch pie plate, prick the bottom with a fork, and set aside.
- Cook Sausage and Veggies: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s no longer pink. Add the chopped onion and bell pepper and cook for another 4-5 minutes until the vegetables are softened and the sausage is browned. Drain off any excess grease.
- Assemble the Filling: Spread the sausage mixture evenly over the bottom of the unbaked pie crust. Sprinkle the shredded Monterey Jack and cheddar cheeses over the sausage.
- Make the Egg Mixture: In a blender or a large bowl using a whisk, combine the eggs, milk, flour, baking powder, salt, and pepper. Blend or whisk until the mixture is completely smooth and no lumps of flour remain. This step is key to a smooth, custardy texture.
- Combine and Bake: Carefully pour the egg mixture over the sausage and cheese in the pie crust.
- Bake: Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 15 minutes.
- Reduce Heat and Finish Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for another 30-40 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out clean).
- Cool and Serve: Let the pie cool on a wire rack for at least 10-15 minutes before slicing. This allows the filling to set properly. Garnish with fresh parsley or chives if desired.
Tips for Success & Variations
· Avoid a Soggy Bottom: For a crispier crust, you can blind bake it for 10 minutes at 400°F before adding the filling. Use pie weights or dried beans to keep the crust from puffing up.
· Spice it Up: Use hot Italian sausage or add a pinch of red pepper flakes to the sausage while cooking. You can also add a 4-ounce can of diced green chiles for a “Southwest” twist.
· Vegetable Add-Ins: Feel free to add other vegetables like sautéed mushrooms, spinach (wilt and squeeze out excess water first), or sun-dried tomatoes.
· Make it a Crustless Pie: For a low-carb option, simply grease the pie plate well and pour the filling directly in. The baking time will be similar.
· Cheese Swaps: The cheese is flexible! Try using a Colby-Jack blend, Pepper Jack for more heat, or even Gruyère for a more sophisticated flavor.
What to Serve With Monterey Sausage Pie
This pie is a complete meal in a slice, but it pairs wonderfully with:
· A simple mixed green salad with a vinaigrette dressing.
· Fresh fruit like melon or berries.
· Hash browns or breakfast potatoes for a bigger brunch spread.
Enjoy your delicious, homemade Monterey Sausage Pie