I can’t say that I was too excited to see quiche back on the Sweet as Pie menu. As some of you may recall, I’m not a fan of egg pie. But, Phillip likes it and I’m not in the habit of skipping recipes, so I gave it a go. Hands down, the most edible quiche I’ve ever had. Some of the other club members questioned the number of eggs (only 6) used in this recipe that makes two pie-sized quiches, but I think that is what made it work for me. Not too eggy! Also, there’s a lot of cheese. Here’s how it came together:
First, I browned a package of sausage with sage. 
Meanwhile, I halved 20 grape tomatoes and sprinkled them with salt, and whisked the six eggs with some baking powder.
Finally, I mixed the sausage, tomatoes, eggs, and cheese together with plenty of pepper and some garlic salt (the magic ingredient). The filling went into two unbaked pie shells.
After about 30 minutes at 350 degrees:
This was super easy, inexpensive, and tasty. I’d make it again, and probably will the next time we have some weekend guests. I might even experiment with the ingredients – use a hot sausage, add some onion, switch to gueyere or another type of cheese, etc. – but I think I’ll keep the egg to non-egg ratio exactly the same.
