I make this quiche in combination with the Salsa and Cheese quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. One is vegetarian and the other is not, but both are crowd pleasers and perfect for brunch when you have out-of-town visitors!
6 beaten eggs
1 1/2 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
1 lb. sausage, browned and drained
salt and pepper to taste
unbaked 9in pie crust
Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.