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Quiche emergency!!!

BuckAmy Oct 15, 2013 02:11 PM

I made this recipe recently:


I forgot to pre-cook the sausage! Is there anything I can do? I know it will be more "fatty" and possibly "liquidy"... anything I can do? Cook at a lower temperature for longer? Any advice is appreciated!!!

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  1. c
    chileheadmike RE: BuckAmy Oct 15, 2013 02:19 PM

    Your eggs will probably be overcooked before the sausage is done. Won't be a complete disaster.

    1 Reply
    1. re: chileheadmike
      BuckAmy RE: chileheadmike Oct 15, 2013 02:24 PM

      Great suggestion! Will do...thank you!

    2. Cherylptw RE: BuckAmy Oct 15, 2013 02:20 PM

      I would cook it for an extra 10 minutes, possibly covering it with foil for the last 10 minutes so that it wont over brown but I'd keep it at the same temp. It will probably be a little oily but you could place paper towels over it once it comes out of the oven to drain some of the fat

      1 Reply
      1. re: Cherylptw
        BuckAmy RE: Cherylptw Oct 15, 2013 02:24 PM

        I will do that...thanks!

      2. y
        youareabunny RE: BuckAmy Oct 15, 2013 02:28 PM

        I'd strain it and cook the sausage

        2 Replies
        1. re: youareabunny
          BuckAmy RE: youareabunny Oct 15, 2013 02:40 PM

          Wish I'd have thought about that before I began baking it. Thanks though I'll keep that in mind!

          1. re: youareabunny
            iL Divo RE: youareabunny Oct 15, 2013 08:14 PM

            I think it's too late now but would have dug out the raw sausage, cooked/drained it added back in and hope you like the result.

          2. greygarious RE: BuckAmy Oct 15, 2013 04:44 PM

            It won't be all that different from properly prepared quiche.

            I see that this is your first post. Welcome to CH - I encourage you to check the CHOW recipe section, and to search for quiche recipes on this board. You can do a lot better than that Veg-All recipe, IMO, without much, if any, additional work. It's got no onion, a glaring omission. Get rid of the sodium and unnatural ingredients in that canned condensed soup, use real milk or cream, and more of the real cheese. Even if you're not up to the challenge of making your own crust, you'll have a far better quiche. A book like Ruhlman's "Ratio" will show you how to construct your own crusts and fillings, based on your personal preferences, and what's in your pantry.

            1 Reply
            1. re: greygarious
              iL Divo RE: greygarious Oct 15, 2013 08:43 PM

              greyg-how many recommends can I add here? you just wrote what I was thinking. quiche is so easy-I find it to be a ratio thing. milk>eggs>cheese>
              vegs you choose-plus the crust&seasonings you decide on.
              I've used 1 posted recipe
              for quiche that I can recall. have read many just for new ideas regarding the veg the cheese etc but followed 1 recipe because of the inclusion of tomatoes-they are very watery so had to know exactly the milk/cheese/ egg ratio.

              the additives and preservatives used in the recipe posted in this thread is making my tongue swell.

            2. pikawicca RE: BuckAmy Oct 15, 2013 05:01 PM

              Sorry, but I'd toss it. You're probably going to end up with a greasy quiche with under-cooked sausage. Not a good thing.

              3 Replies
              1. re: pikawicca
                BuckAmy RE: pikawicca Oct 15, 2013 06:51 PM

                Thanks for all the replies! It actually, miraculously, turned out fine! I did turn down the heat for a bit and cooked it a bit longer. The aluminum foil did help the cheese from overheating. If I had time I would certainly have made my own crust (which I've done for pies etc) before... but I had about 15 minutes prep-time and 0 time for mistakes. LOL thanks again for all the good advice, and warm welcome.

                1. re: BuckAmy
                  Cherylptw RE: BuckAmy Oct 15, 2013 06:53 PM

                  I think you did good, glad it came out okay...and just for future reference, this recipe only had 1/2 pound of sausage in it, and because of that fact, you were in no danger of it coming out undercooked with a 30 minute cooking time on a temp like 350F.

                  1. re: BuckAmy
                    chowser RE: BuckAmy Oct 15, 2013 07:20 PM

                    I'm glad it turned out! I would have agreed w/ pikawicca, too. I wonder if you might have started w/ precooked sausage. I wouldn't think raw sausage would cook in egg/liquid mixture in that time.

                2. c oliver RE: BuckAmy Oct 15, 2013 09:43 PM

                  @OP, when you made it "recently," what did you do then and did you like what you did?

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