This Savory Breakfast Quiche Will Make You Shout, “What in the Hee Haw Pie”

Name: This Savory Breakfast Quiche Will Make You Shout, “What in the Hee Haw Pie”
Prep time: 45 min
Cook time: 45 min
Total time: 3 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 1/4 c. garlic powder; 1 tbsp. plus 1 teaspoon dill weed; 1 tbsp. plus 1 teaspoon dried marjoram dried marjoram; 1 tbsp. plus 1 teaspoon dried basil; 1 tbsp. plus 1 teaspoon dried thyme; 1 tsp. freshly ground black pepper; Pinch of cayenne pepper; 1 2/3 c. all-purpose flour, spooned and leveled, plus more for working; 1 1/2 tsp. Louise’s Herb Mix; 1/2 tsp. kosher salt; 2/3 c. unsalted butter or shortening; All-purpose flour, for work surface; 1 recipe Herb Pie Crust; 1 tbsp. unsalted butter; 1 medium red onion, sliced; 2 cloves garlic, chopped; Kosher salt and freshly ground black pepper; 1/2 lb. loose breakfast sausage; 1/2 lb. bacon, cut into pieces; 4 oz. sharp Cheddar, grated (about 1 cup); 4 large eggs, lightly beaten; 3/4 c. heavy cream; 1 tbsp. canned chopped jalapeños

A special herb mix in the crust gives this delicious quiche an extra savory kick.

By Tara Royer SteelePublished: Nov 6, 2025

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Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Cook Time:

45 mins

Total Time:

3 hrs 30 mins

In Round Top, Texas, Tara Royer Steele’s whimsy-filled Royers Pie Haven, an offshoot of the famous Royers Round Top Cafe, has been keeping locals (and thousands of antiques-show shoppers) fueled with steaming cups of coffee and sweet and savory indulgences for 14 years. This recipe for What in the Hee Haw Pie from Tara’s new cookbook, Keep Your Fork, There’s Pie!, makes a hearty sausage and bacon quiche that’s perfect for Christmas morning.

The secret to this pie’s extra savory kick is a special herb mix in the crust. These instructions yield about ½ cup of herb mix, but you only use 1½ teaspoons in the crust. Save the leftover mix in an airtight container in a dark place away from heat. Then you’ll have it on hand to whip up this breakfast pie anytime.

For any beginners out there making a pie crust for the first time, Tara passed along a piece of wisdom during her interview with Country Living: “You can make a crust—it’s going to be okay. And if it doesn’t work out, it’s flour and water and shortening. Throw it away and make another one.”

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Ingredients

Louise’s Herb Mix

1/4 cup garlic powder
1 Tbsp. plus 1 teaspoon dill weed
1 Tbsp. plus 1 teaspoon dried marjoram dried marjoram
1 Tbsp. plus 1 teaspoon dried basil
1 Tbsp. plus 1 teaspoon dried thyme
1 tsp. freshly ground black pepper
Pinch of cayenne pepper

Herb Pie Crust

1 2/3 cups all-purpose flour, spooned and leveled, plus more for working
1 1/2 tsp. Louise’s Herb Mix
1/2 tsp. kosher salt
2/3 cup unsalted butter or shortening

Pie

All-purpose flour, for work surface
1 recipe Herb Pie Crust
1 Tbsp. unsalted butter
1 medium red onion, sliced
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/2 lb. loose breakfast sausage
1/2 lb. bacon, cut into pieces
4 oz. sharp Cheddar, grated (about 1 cup)
4 large eggs, lightly beaten
3/4 cup heavy cream
1 Tbsp. canned chopped jalapeños

Directions

Make Louise’s Herb Mix
1. Step 1Combine garlic powder, dill weed, marjoram, basil, thyme, black pepper, and cayenne pepper in a bowl.
Make the Herb Pie Crust
1. Step 1Whisk together flour, 1 1/2 teaspoons herb mix, and salt in a bowl. Cut in butter until it resembles coarse meal and is crumbly. Add 1/3 cup water and knead until all the water is absorbed, 10 to 12 times. Turn dough out onto a floured work surface. Knead, adding more flour as needed, until dough pulls away from your hands cleanly. Wrap in plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate at least 2 hours or up to 2 days.
Make the Pie
1. Step 1Preheat oven to 325°F. Line a rimmed baking sheet with foil. On a floured work surface, roll dough to ¼-inch thick. Fit in the bottom and up the sides of a standard 9-inch pie plate. Trim overhang to 1-inch, turn overhang under, and crimp edge. Place on prepared baking sheet.
2. Step 2Melt butter in a medium skillet over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a bowl. Add sausage and bacon to skillet. Cook, stirring occasionally, until cooked through, 10 to 12 minutes.
3. Step 3Add Cheddar, eggs, cream, jalapeños, and cooked sausage and bacon to onion mixture and stir to combine. Transfer to pie shell. Bake until just set, 40 to 45 minutes.