Ingredients
Equipment
Method
Blind bake the crust
- Preheat the oven to 375°F and prick the pie crust all over with a fork to prevent bubbling — bake for 10 minutes until the surface looks set.
Make the filling
- Beat the softened cream cheese until smooth, scraping the sides until no lumps remain — the mixture should look glossy and uniform.
- Add the eggs one at a time, beating well after each addition until fully incorporated — stop when the batter looks smooth.
- Mix in the heavy cream until combined, creating a pourable filling — the color should be even and creamy.
- Stir in the shredded sharp cheddar, shredded Monterey jack, garlic powder, salt, and black pepper until evenly distributed — you should see melted-cheese specks throughout.
- Fold in the cooked sausage crumbles and diced jalapeños (if using) — the filling should have visible sausage bits in every spoonful.
Bake and rest
- Pour the filling into the par-baked crust and spread evenly — tap the pan lightly so the top settles flat.
- Bake at 375°F for 40–45 minutes until the center is set and the top is deep golden — it should not jiggle much when gently nudged.
- Rest the quiche for 10 minutes before slicing — the filling will finish setting and hold its layers.
Notes
Pro tip: for the cleanest slices, wait to cut until the full 10-minute rest is done so the center fully sets. Store covered in the refrigerator up to 4 days; reheat slices at 325°F until warmed through. Freeze yes: wrap tightly and freeze up to 2 months, then thaw in the fridge and reheat. For a lighter swap, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly less rich).