When I was in Paris, I used to love stopping by a boulangerie around the corner from my school for their daily quiche. It was a satisfying and filling breakfast that held me over till lunch. Recently, I've been attempting to make more baked egg dishes and the quiche felt natural. Who doesn't love the flaky crust and a creamy egg filling? What's even better about a quiche is that it can be as simple or complicated as you prefer. Make it with no extra ingredients or go crazy with all the meat and veggies you'd like. This particular recipe only has a few ingredients but sacrifices no flavor or satisfaction. The heartiness of this dish makes it an excellent breakfast for dinner recipe served with a simple side salad.
Instead of adding ingredients to the egg mixture after it has been poured into the dish, add them in the bowl. It will allow you to incorporate everything a bit more even so that the ingredients are spread throughout the entire quiche.
Here's a lesson from my mistakes. When setting the pie crust in the dish, fold it over the edges just a bit to hold it in place. that way one side won't dip low when it bakes. Another tip, remove each slice carefully, even after it sets for a bit. Otherwise it will just be a hot mess.
SAUSAGE & CHEDDAR QUICHE
1 store bought pie crust
1 cup whole milk
1 cup cheddar cheese
2-3 Italian sausage links, casings removed
1 tablespoon chives, chopped
1 teaspoon salt
Preheat the oven to 450 degrees. Place the pie crust in a round dish, fold the ends gently over the sides and bake for 10-15 minutes.
Meanwhile, brown the sausage crumbling it as you go over medium-high heat. Move to a plate lined with paper towels to drain excess fat and grease.
In a large bowl, beat together eggs and milk. Mix in chives, cheese, salt and sausage. Bake 45-55 minutes until a knife comes out clean. Let cool 10-15 minutes before slicing. Cut into pie slices and serve.