Finally – a real, honest to goodness quiche recipe here!
Quiche is actually one of our most common meals, usually for dinner, simply because they are so easy to make. I will admit that I often claim to be “too tired/lazy” to make a pie crust for quiche, but really, it takes almost no time at all.
Even with whipping up a crust, the majority of the time you need to make quiche is spent baking away in the oven (i.e. – hands off time!). Plus, crushing butter into flour after work is a good stress reliever. And you get delicious quiche at the end of it….so it’s always a good deal.
I really do love quiche, but I think Nick loves it even more. Is it that way with all men? A friend of ours is the same way. Honestly, I think Nick would be happy if I made quiche every night.
And while my pie crusts aren’t the prettiest you’ve ever seen (I’m not good at making the edges pretty), they sure are delicious. We’ve settled on an all butter crust as our favorite. I’ve tried shortening, and mixing the two, but a full-on butter crust wins every time in our house.
The most important thing when making quiche? Just make sure you have cream + eggs. As long as you have those to fill the crust, you can add anything else you want and it’ll turn out perfect.
Leek and Sausage Quiche
This mix of spicy sausage and sweet leeks is one of our favorites to mix into a quiche filling, but really, anything goes! If you have leftover meat or a bunch of veggies to use up, throw them in! As long as you have a crust, some eggs, and milk/cream, I think you'll be happy with how it turns out.
For the crust:
- 1 cup plus 1 Tbsp all purpose flour
- 1 stick butter, cold and diced
- 1/3-1/2 cup ice cold water
For the filling:
- 1/2 pound sausage
- 2 leeks, sliced and washed
- 4 eggs
- 1 cup milk
- 1 cup cream
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup cheese (we like gruyere in this mix, but any will work!)
- Preheat the oven to 400 degrees.
- In a medium bowl, cut the butter into the flour with your hands until the mixture resembles cornmeal. If there are a few larger pieces of butter in the mix, it's fine. Stir in 1/3 cup of ice water until all the dough is incorporated. If the crust isn't holding together when you press some into your hand, add a bit more water. Once the dough will hold together, wrap it in some plastic wrap and place it in the fridge while you make the filling.
- Place a skillet over medium heat. Cook the sausage, crumbling, until browned and cooked through. Remove the sausage from the pan.
- Add the leeks to the pan and cook 4-5 minutes until softened. Remove the pan from the heat.
- In a medium bowl, whisk the eggs with the milk, cream, salt, and pepper.
- Roll out your pie crust and gently place into a pie pan, cutting any excess from the edges. Place your pie dish on a baking sheet.
- Place the cooked sausage, leeks, and cheese into the bottom of the crust.
- Pour the egg mixture into the crust.
- Bake at 400 degrees for 50 -60 minutes, until the filling is set and browned on top. It may still look a little soft in the center if you jiggle it, but it should be fully cooked if you insert a knife or toothpick.
- Let the quiche sit at least 10 minutes to cool, longer if possible.