Go Back

Christmas Quiche with snowflake crust (she: Jana)


  • 1 package pie crusts with 2 crusts
  • 8 oz. breakfast sausage cooked and drained
  • 1-1 1/2 cups frozen shredded hash browns
  • 2 green onions chopped
  • 1/4 of a green pepper chopped
  • 2 tablespoons diced green chilies from the can
  • 4 oz. pepper jack cheese shredded
  • 10 eggs
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cut a snowflake out of paper (tutorial at bottom of blog post)
  2. Preheat your oven to 375 degrees.
  3. Set refrigerated pie crusts on counter at room temperature for 15 minutes before unrolling them.
  4. When they are ready, unroll and then take a rolling pin to even them out just a little.
  5. Place one on the bottom of a 9" pie plate.
  6. For the other crust, flour your surface and the top of the crust so it won't stick.
  7. Lay your snowflake stencil on top of the crust and using a sharp tipped knife start cutting out the shapes.
  8. Set aside top snowflake crust.
  9. Spread the sausage in an even layer on the bottom of the pie plate.
  10. Top with hash browns, green onions, green peppers, and chilies.
  11. Now layer the cheese over the veggies.
  12. Whisk the eggs with the cream and then pour over the cheese.
  13. Carefully fold your top crust over and transfer to the top of your pie plate.
  14. Flute the edges and then lightly cover edges of crust with tinfoil.
  15. Bake for 30 minutes and then remove tinfoil.
  16. Bake an additional 25-35 minutes or until eggs are set and it is a nice dark golden brown color.
  17. Let sit for 10 minutes before serving.