45 mins
![Sausage, Egg & Gruyere Pie Recipe Sausage, Egg & Gruyere Pie Recipe](/images/recipe-main-images/Sausage-Egg-Gruyere-Pie-566.jpg)
Ingredients for Sausage, Egg & Gruyere Pie
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How to Cook Sausage, Egg & Gruyere Pie
- 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.
- 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).
- 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](/images/recipe-author-photos/-9.png)
To make individual servings, divide the mix between 4 buttered ramekin dishes and bake for just 15 to 18 minutes
Reviews of Sausage, Egg & Gruyere Pie
![]() 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 harperB (2 reviews) |
![]() 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! JadaF (2 reviews) |
![]() 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. macy (2 reviews) |
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