I saw the hot sausage in this share and I knew right away that some of that would end up in a quiche. Quiche is pretty tasty and really versatile, just about any farm goodies would be delicious in a quiche.
Quiche starts with the pie crust. I make my own but you can always cheat with a store bought crust, I won’t tell anyone. Quiche is typically done in a quiche pan with pretty fluted sides, but you can do them in a pie pan or little individual tarts like I chose to do this time. Gently press the crust into the pan sides. I blind bake my crust for ten minutes in a 400 degree oven. To blind bake you put a sheet of parchment paper or foil on the unbaked crust and put pie weights (or just some dried beans) on top. After ten minutes remove the pan and take the weights off. Be careful the weights or beans will be hot! At this point drop your oven temp to 350 degrees.
While the crust is baking in the oven you can start the egg custard and goodies for your quiche. I sautéed up one link of the hot Italian sausage, shredded some extra sharp cheddar, crumbled some goat cheese and diced up some of the fresh tomatoes.
Next you mix together the filling: eggs, cream, salt, pepper and a little freshly ground nutmeg. Feel free to add other spices at this point, depending on your fillings.
Next, sprinkle your meat and vegetables into the crust and pour the egg mixture over the fillings. Little quiche pans are nice to vary the fillings too, great for the picky eaters in your family.
Bake your quiche for 35-40 minutes in a 350 degree oven. When it is finished the egg should be set, not jiggly with a slightly browned top.
You can serve your quiche warm or at room temperature. I thought it would be fun to remove the quiche from the pans and stack them, with some scrambled eggs mixed with roasted red peppers sandwiched in between. I topped them off with the last of my bean sprouts for a little crunch.
It doesn’t matter if it’s breakfast, lunch or dinner. Enjoy this eggy treat full of Springdell goodness anytime.
- 3 whole eggs
- 2 egg yolks
- 13 ounces of light cream
- Salt, pepper and nutmeg to taste
- Whisk the eggs and yolks together with the light cream and seasonings.
- Pour custard over fillings of your choice.
- Bake in a 350 degree oven 35-40 minutes