This elegant egg pie is full of pork sausage meat, dried cranberries and Monterey Jack cheese. Serve it for brunch or as lunch with a green salad.

Yield: Serves 6.



  • 1/2 lb (0.25 kg) pork sausages, casings removed
  • Pastry for a 9 inch single-crust pie
  • 1/4 cup thinly sliced green onion
  • 1/2 cup dried cranberries
  • 1 cup shredded Monterey Jack cheese
  • 3 large eggs, beaten
  • 1 1/2 cups light cream (10%)
  • 1/4 tsp sage, crumbled


  1. Preheat oven to 350°F.
  2. To prepare crust, roll out pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang. Trim, fold and flute edges of pastry.
  3. In a frypan, cook sausage over medium heat, stirring to break up sausage, until browned, about 5 - 7 minutes. Remove sausage with a slotted spoon; drain sausage on paper towels.
  4. Sprinkle sausage over pie crust. Top with onion, cranberries and cheese.
  5. Whisk together eggs, cream and sage. Pour egg mixture over sausage mixture.
  6. Bake until a knife inserted in centre comes out clean, about 45 - 50 minutes. Let stand 5 minutes before serving. Baked quiche may be frozen for up to 1 month.
Nutritional analysis per serving:

393 calories, 31.5 g fat, 13.7 g protein, 15 g carbohydrate, 0.8 g fibre, 456 mg sodium