Jalapeno Sausage Quiche
PREP 20min.+chilling BAKE 38min.+standing MAKES 1 quiche (8 servings)
Ingredients 1 (2 crust) pkg. refrigerated pie crust All-purpose flour, for dusting 1/2 lb. bulk pork sausage 3 large eggs 1/4 cup 2% milk 3 Tbsp. mayonnaise 1/2 tsp. salt 1/2 tsp. pepper 1 cup shredded sharp cheddar cheese 1/2 (4-oz.) can diced jalapeño peppers, drained 2 green onions, chopped
Directions 1. On a lightly floured surface, roll dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim to 1/ 2 inch beyond rim of plate; flute edge. Refrigerate 30 minutes. 2. Line the unpricked crust with a double thickness of heavy-duty foil. Place the Grill Plate in the Inner Pot. Turn dial to Bake. Press Temperature and adjust to 375°F. Press Timer and adjust to 8 minutes. Close the Air Frying Lid and press Start to preheat. When ready, place pie plate on the Grill Plate and bake until pie crust is golden. Transfer to a wire rack to cool. Remove Grill Plate. 3. Turn dial to Sauté and adjust Temperature to 300°F. Press Timer and adjust to 10 minutes. Press Start. In the Inner Pot, cook and stir sausage until no longer pink, 7 to 9 minutes; drain. In a medium bowl, whisk eggs, milk, mayonnaise, salt, and pepper. Stir in cheese, jalapeños, green onions, and sausage. Pour into pie crust. Carefully wipe out Inner Pot. 4. Return Grill Plate to Inner Pot. Turn dial to Bake. Press Temperature and adjust to 375°F. Press Timer and adjust to 30 minutes. Close the Air Frying Lid and press Start to preheat. When ready, place quiche on Grill Plate. Bake until a knife inserted in center comes out clean. Cover edges loosely with foil the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes.
Eric's Tip: Cover and freeze the unbaked quiche. To use it, remove from freezer 30 minutes before baking (do not thaw). Turn dial to Bake. Press Temperature and adjust to 375°F. Press Timer and adjust to 40 minutes. Proceed as directed.