Surf & Turf Quiche| Recipes | Premio Foods

Surf & Turf Quiche


3 Premio Chorizo Sausage links
7 large eggs
1 cup milk
8 ounces lump crab meat
12 ounces Monterey jack cheese, shredded
4 ounces Swiss cheese, shredded
1 tablespoon all-purpose flour
1/2 teaspoon crushed red pepper
1 teaspoon old bay seasoning
1 teaspoon ground cumin
1 teaspoon black pepper
1 (9-inch) deep dish unbaked pie shell

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Surf & Turf Quiche:

1. Preheat oven to 400 degrees (F). In a large skillet, brown Premio Sausage until done. Remove, let cool and slice into 2-inch chunks.

2. In a large bowl, whisk 7 eggs with all other remaining ingredients until well blended. Fold cooked Premio sausage into the egg-cheese mixture.

3. Pour mixture into a deep dish uncooked pie shell. Place shell into preheated oven and bake for 15 minutes.

4. Turn oven down to 325 degrees (F) and finish baking for another 25-30 minutes, until golden brown and center springs back at touch.Allow to cool and serve warm.



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