Cranberry Sausage Quiche

• 1 9-inch frozen deep dish pie shell
• 1/2 lb bulk sausage, sage-flavored
• 1/4 cup yellow onion, chopped
• 3/4 cup dried cranberries
• 1 1/2 cups shredded monterey jack cheese
• 3 eggs, lightly beaten
• 1 1/2 cups half-and-half
• parsley or sage leaf, as garnish

1. Preheat oven to 400 degrees.
2. Let frozen pie shell stand at room temperature for 10 minutes.
3. Do not prick the shell.
4. Bake pie shell for 7 minutes.
5. Remove from oven and set aside.
6. Reduce oven temperature to 375 degrees.
7. Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
8. Drain off excess fat.
9. Remove from heat.
10. Stir in cranberries.
11. Sprinkle cheese on the bottom of the pie shell.
12. Top cheese evenly with sausage mixture.
13. Combine eggs and half and half in medium bowl.
14. Whisk until blended but not frothy.
15. Pour egg mixture over sausage mixture in pie shell.
16. Bake for 40-45 minutes or until knife inserted in center comes out clean.
17. Let stand for 10 minutes before serving.
18. Garnish with fresh parsley or sage.

dish pie shell, sausage, yellow onion, dried cranberries, shredded monterey jack cheese, eggs, parsley

Taken from www.food.com/recipe/cranberry-sausage-quiche-85654 (may not work)