Sausage & Onion <em>Quiche</em> - Southern Baked Pie Company Sausage & Onion <em>Quiche</em> - Southern Baked Pie Company
Sausage & Onion <em>Quiche</em> - Southern Baked Pie Company
$39.95

Morning, noon or night, a memorable meal maker ready in just minutes. Our signature handmade all-butter crust filled a blend of ground local Stripling’s sausage (freshly butchered, no preservatives, no artificial ingredients), sautéed onions, extra sharp cheddar cheese, and farm fresh eggs to make a delicious, savory custard that delivers anytime of day. For busy weeknights, weekend brunches, everyday entertaining, or a thoughtful gift, all of our pies are handcrafted and beautifully packaged to make every occasion an effortless celebration.

Pies are 10 inches in diameter and serve 8 - 10 slices. 


If you wish to purchase more than 12 pies at a once, we request you call our office at 404.263.0656 ext. 5 so that we can personally assist you with your order. 

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Shipping Details

Pies are shipped Monday-Wednesday. Pies will arrive within 1-2 business days. Shipping is costly because food products are expedited and perishable. Pies are carefully packaged and shipped frozen with ice packs in insulated coolers. Quiches should arrive frozen and/or very cold. Immediately place in the freezer upon arrival. IMPORTANT: Please use the calendar on the CART page to select the day you would like your pie TO SHIP before selecting CHECKOUT. If you would like expedited shipping, please contact our office directly at 404.263.0656 ext 4 for pricing and options.

Storage & Reheating instructions

Quiches will arrive frozen and/or cold. Quiches are completely cooks and simply require re-heating before serving. Upon receiving a quiche, immediately place in the freezer. When ready to serve, simply place the frozen quiche in the preheated oven and warm to desired temperature. To heat (whole): Bake 350 degrees for 30 minutes or until warmed to desired temperature. To heat (petite): Bake 350 degrees for 30 minutes or until warmed to desired temperature.

LETS GET COOKING

Follow along with baker and founder Amanda Wilbanks:

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