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Sausage, Egg & Gruyere Pie Recipe

Sausage, Egg & Gruyere Pie

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Sausage, Egg & Gruyere Pie is one of my treats whenever I feel like some comfort food. It's quick and easy and, with a side salad it works just fine for either lunch or dinner.

If you can get good quality pork sausage meat that's fine, but often the best tasting meat is from slightly spiced sausages (like Cumberland) that have had the skins removed. Also, if you have any problems getting Gruyere (you shouldn't!) you can use a Comté or Beaufort which are very similar in taste and consistency (distinctive but not overpowering tastes that don't overshadow the other ingredients. Good for baking being good melting cheeses)

      Preparation Time: 20 Minutes

      Cooking Time: 25 Minutes

Ingredients for Sausage, Egg & Gruyere Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
olive oil
1
onion
8 oz
pork sausage meat
8
eggs
6 tablespoons
milk
 
salt and pepper
1
red bell pepper (sweet pepper)
4 oz
Gruyere cheese
2 tablespoons
fresh flat-leaf parsley (chopped)
  knob
butter

 

How to Cook Sausage, Egg & Gruyere Pie

  1. Peel and dice the onion. Heat the oil in a frying pan over medium heat and cook the onion for about 5-6 minutes, stirring occasionally, until it becomes translucent. Remove from the pan and set aside, then add the sausage meat to the same pan. Turn the heat up a little and cook for about 7-8 minutes to brown it, using a wooden spoon to break it up. Remove from the pan and set aside to cool.
  2. Remove the seeds and dice the red pepper. Grate the cheese. Put the eggs, milk, 1 teaspoon of salt and a few twists of freshly-ground black pepper into a large bowl and whisk for 20-30 seconds until smooth. Add the red pepper, two-thirds of the Gruyere cheese and one tablespoon of the parsley, then stir in the onions and the meat (making sure the meat is not in lumps).
  3. Lightly butter an 8" (20cm) baking dish. Pour the batter into the dish and sprinkle with the remaining cheese. Bake in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for 20 to 25 minutes or until golden brown. Cut the baked pie into wedges and sprinkle with the remaining parsley before serving.

 
Graham GRAHAM'S HOT TIP:
To make individual servings, divide the mix between 4 buttered ramekin dishes and bake for just 15 to 18 minutes
 
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Reviews of Sausage, Egg & Gruyere Pie

Rating 3 out of 5 - Many cooks will make this recipe again April 13 2015
Scrumptious! Unfortunately, I did not have Gruyere, so I substituted half Swiss and half goat cheese. But it still came out OK. I made my own sausage from ground turkey. Despite to not very good photo on this page, this dish is as pretty as it is delicious
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again April 02 2015
This recipe is fabulous. I've changed it a few times to try different things (like adding mushrooms) but at the end of the day, the original version is probably the best. I now make it at least twice a month so you could certainly say it's one of my keepers. The Gruyere cheese makes for a creamy sauce and nice 'crust'. I do keep it in the oven an extra few minutes to firm up. Great leftovers for lunch the next day. This is a thumbs up!
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 18 2013
What a perfect dish to make when you have company or even to have on hand and frozen for when needed. Within one hour of an unexpected house guest arriving, I had whipped this up, had it on the table, and it was absolutely delicious. It's more a combination of a souffle and a quiche without the crust, and it can easily be cut into squares. It's a great way to create a savory egg dish for two or more people without having to be in the kitchen at the frying pan. I highly recommend it.
(2 reviews)

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