Simple and rustically beautiful, this is the perfect answer to the age old question: “Do real men eat quiche?” The answer is a resounding YES! This hearty, delicious, rich, anytime egg and cheese dish is perfect for a late morning brunch or a main dish with a salad for dinner. The basic quiche recipe can be used for any variety of things: broccoli and bacon or crab and green onion, whatever you like. My best tip for variations is to be sure that when you use something that has a high water content that you sauté first to get rid of some of the water or the pie becomes soggy and grainy in the middle. Mushrooms are especially waterlogged so I cook them until they are dry and brown – what a great concentration of flavor. Enjoy!
- 1# bulk sausage (I love Hot Italian Sausage in this recipe)
- 2 bunches small green onions (about 1 cup)
- 6 Eggs
- 8 oz. grated Swiss cheese (or your favorite. NOTE: creamy cheeses do now work well ie: blue or cream cheese and some cheddar varieties are too greasy)
- 1 Cup heavy cream
- 1 Cup half-and-half
- 1 Tsp. Salt
Quiche Preparation Instructions
1. Preheat the oven to 425ºF. Spray a 1.5” deep casserole with straight sides, or even a spring form pan.
2. Brown the bulk sausage (or whatever type) you use, breaking apart the chunks and making sure that it is completely done. Drain in a strainer set over a bowl to remove excess grease.
3. Clean and chop the green onions. Chop to a ½”- 3/4” dice. Sauté the green onions in the same un-cleaned pan where you browned the sausage.
4. In a separate bowl, whisk together the eggs, cream and half-and-half.
5. Fold in the cheese, sausage and green onions, reserving a half cup of the cheese to top the pie.
6. Pour the mixture into the pan; top with the remaining cheese and bake 15 minutes at 425ºF.
7. Reduce the oven temperature to 325ºF and bake for an additional 45 minutes. Allow to sit for 15 - 20 minutes before cutting. Store covered in the refrigerator. Individual slices are great to freeze for quick meals.