Aunt Betty’s Homestyle Hissy Fit Quiche

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Aunt Betty’s “Hissy Fit” Quiche

This quiche is famously savory, featuring a “kick” from Worcestershire sauce and the creamy tang of sour cream folded into the heavy cream.

CategoryDetails
Prep Time15 minutes
Cook Time50–60 minutes
Total Time1 hour 15 mins
Yield6–8 servings

🍴 Ingredients

  • 1 (9-inch) Deep-dish pie crust (unbaked)
  • ½ lb Pork sausage (hot or mild), browned and crumbled
  • 4 oz Velveeta cheese, cut into small ½-inch cubes
  • 1 cup Monterey Jack or Muenster cheese, shredded
  • 3 Large eggs, well-beaten
  • 1 cup Heavy cream (or half-and-half)
  • ¼ cup Sour cream
  • 2 tsp Worcestershire sauce
  • Seasoning: ½ tsp Onion powder, ¼ tsp Garlic powder, and black pepper

👩‍🍳 Instructions

1. The Foundation

  • Preheat your oven to 175°C (350°F).
  • Place your unbaked pie crust on a rimmed baking sheet (this makes it easier to move without spilling the liquid custard).

2. The “Hissy” Filling

  • Spread the browned sausage evenly across the bottom of the crust.
  • Scatter the Velveeta cubes over the sausage, then sprinkle the shredded Monterey Jack over the top. This layering ensures the meat is “locked” into the cheese.

3. The Savory Custard

  • In a medium bowl, whisk together the eggs, heavy cream, sour cream, Worcestershire sauce, onion powder, and garlic powder.
  • The Pro-Tip: Whisk until the sour cream is fully incorporated and no white streaks remain. This ensures the quiche rises evenly like a soufflé.

4. The Pour & Bake

  • Slowly pour the egg mixture over the sausage and cheese.
  • Bake for 50 to 60 minutes. The quiche is done when the edges are golden and the center has a slight, jello-like jiggle but is not liquid.

5. The Rest

  • Crucial: Let the quiche rest for 15 minutes before slicing. If you cut it too early, the Velveeta will run; resting allows the cheese to “re-set” into a creamy, sliceable state.

The “Aunt Betty” Crust Hack: If you want a truly “homestyle” finish, brush the edges of the crust with a little melted butter and sprinkle on a tiny bit of extra onion powder before it goes into the oven. It makes the crust taste like a savory cracker.

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