Maui Quiche Recipe

Name: Maui Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 inches pie crusts (unbaked deep dish); 2 tablespoons light olive oil; 1/2 lb linguica sausage (Slice Thin); 1/4 cup maui onion (Small Diced); 1 serrano pepper (Small Diced); 1 tablespoon spicy brown mustard; 1/4 cup asiago-parmesan cheese (Grated); 1 tablespoon fresh chives (Chopped); 1 teaspoon fresh thyme (Chopped); 1 tablespoon fresh cilantro (Chopped); 1 tablespoon flat leaf parsley (Chopped); 1/2 teaspoon fine sea salt; 1/2 teaspoon white pepper; 5 jumbo eggs (Brown); 1 cup heavy cream; 1/8 teaspoon fresh nutmeg (Grated); 1/2 cup creme fraiche

Servings: persons

10 inches pie crusts (unbaked deep dish)
2 tablespoons light olive oil
1/2 lb linguica sausage (Slice Thin)
1/4 cup maui onion (Small Diced)
1 serrano pepper (Small Diced)
1 tablespoon spicy brown mustard
1/4 cup asiago-parmesan cheese (Grated)
1 tablespoon fresh chives (Chopped)
1 teaspoon fresh thyme (Chopped)
1 tablespoon fresh cilantro (Chopped)
1 tablespoon flat leaf parsley (Chopped)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
5 jumbo eggs (Brown)
1 cup heavy cream
1/8 teaspoon fresh nutmeg (Grated)
1/2 cup creme fraiche

1
Pre-heat oven to 425u00b0F.
2
Bake 10-inch pie crusts to directions. Place pie crusts on a wire rack to cool and reduce oven to 325u00b0F.
3
Heat a saute pan with olive oil. Add sausage, onion and serrano pepper. Season with 1/4-teaspoon sea salt and 1/4-teaspoon white pepper. Saute until sausage is brown. Remove sausage and place on a paper towel.
4
Spread spicy brown mustard over bottom pie crust. Spread grated asiago cheese over mustard. Add sausage, onion, pepper over cheese and press sausage mixture lightly into the cheese.
5
In a bowl wisk together eggs, salt and white pepper. In a saucepan add heavy cream, nutmeg, cream fraiche and whisk until cream is warm. Wisk warm cream and herbs into eggs.
6
Pour egg mixture into pie crust and place on a sheet pan.
7
Bake at 325 F 35-40 minutes or till a knife inserted into center comes out clean. Remove Quich and place on a rack to cool for 10-minutes before serving.
8
Serve Maui Quiche warm or room temperature.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 inches pie crusts (unbaked deep dish), 2 tablespoons light olive oil, 1/2 lb linguica sausage (Slice Thin), 1/4 cup maui onion (Small Diced), and more.

Yes, Maui Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maui Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions