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Kielbasa and Cheddar Quiche

Kielbasa, Green Onion and Cheddar Quiche

Growing up, there was always kielbasa in the fridge. It’s a lean sausage with tons of flavour.  You can find it at the grocery store, but my favourite place to pick it up is at an Eastern European deli or the farmer’s market where it’s usually homemade.  If you can’t find keilbasa for this Kielbasa and Cheddar Quiche, use cooked ham instead.

Knowing how to make Quiche can come in handy.  It’s an easy to make savoury pie that can be served for breakfast, lunch, brunch, or dinner.  Plus, they’re kid friendly, can be made ahead of time, pack well, and the flavour combinations are endless!

To make Quiche less intimidating, try making one with a ready-made pie shell. Frozen pie shells thaw very quickly, about 15 minutes at room temperature, about the same time it takes to heat your oven! If you want to make your own pastry, I suggest this one from Simply Recipes.

Kielbasa and Cheddar Quiche

Kielbasa and Cheddar Quiche


1 ready-made deep-dish pie shell, thawed
1 cup cubed kielbasa (about a 3-inch peeled piece)
2 tablespoons minced green onion (about 2 green onions)
1 cup grated extra old Cheddar
3 eggs
1 cup half and half (or 2% milk)
¼ teaspoon salt
¼ teaspoon pepper


  1. Adjust oven rack to middle position and preheat oven to 350°.
  2. Place pie shell on a baking sheet. Line shell with a large piece of foil and fill with rice, dried beans, or pie weights. Pre-bake the shell for 20 minutes. Remove weights and foil. Prick shell all over then bake until slightly golden, about 8 minutes.
  3. Meanwhile, whisk together eggs, cream, salt, and pepper.
  4. Layer cooked pie shell with cheese, kielbasa, and green onion. Pour over egg mixture.
  5. Bake until the centre is barely set, about 35 minutes. Cool for 15 minutes on a wire rack, or 2 upside down forks. Serve warm or at room temperature.

Kielbasa and Cheddar Quiche Tips:

  • Ready-made pie shells can be found in the freezer section at the grocery store, they usually come 2 to a pack.
  • To save time, prep the ingredients while you pre-bake the pie shell .
  • Don’t forget to peel the skin off of the kielbasa!
  • The onion is finely minced so that it’s flavour is spread evenly throughout the Quiche.
  • You can substitute half and half cream for milk (2% or whole), or do a mix of both.  The fattier the milk, the richer the Quiche will taste.
  • Bake until the centre of the Quiche is barely set, as it comes out of the oven and rests, it will continue to cook.

Kielbasa and Cheddar Quiche

What is Baking Blind or Pre-Baking?

Regardless of if you’re using a ready-made pie crust or one that’s homemade, you need to bake the pie crust first.  This is called baking blind or pre-baking.  This explanation from Cook’s Illustrated says it best:

Blind baking, or pre baking, the bottom crust empty will ensure that it turns out crisp and fully cooked. To prevent the pastry from puffing up as it bakes, pie weights are placed inside the shell when it first goes into the oven. Once the dough has begun to firm, the weights are removed to allow the shell to brown completely.

Make Your Own Quiche:

If you want to have fun with flavours and make your own Quiche creation, all you need to remember is 3 eggs to 1 cup of cream.  If you can remember that, you can make Quiche with any combination of ingredients.  Remember, most of the veggies need to be cooked before you add them to your Quiche.

Fun combinations you can try:

  • Roasted butternut squash, sautéed leek, and Asiago cheese
  • Roasted broccoli, old cheddar, and caramelized onion
  • Roasted sweet potato, cheddar, and caramelized onion
  • Mushroom, old cheddar, and sweet onion
  • Smoked salmon, sautéed leeks, sweet peas, and feta cheese
  • Roasted red pepper, spinach, and feta cheese

Kielbasa and Cheddar Quiche