Description

This quiche is perfectly balanced for custard and filling and has a delicious flavor. Can be served for breakfast, brunch, lunch or anytime.

Ingredients

All-purpose flour, for dusting

1 homemade single-crust pie dough (not deep dish), prebaked according to pie crust recipe
3 to 4 stalks of broccolini
2 Italian sausages, casing removed
4 ounces (about 1 cup) shredded sharp cheddar cheese
3 large eggs
1-1/2 cups half-and-half
1/2 teaspoon kosher salt
Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Using a 10″ regular pie plate, prebake the pie shell according to the foolproof pie crust recipe.

Lower the temperature in the oven to 350 degrees F.

Saute the broccolini and sausage separately and set aside. You will need 1 cup filling for this recipe.

While the filling is cooking, whisk together the eggs, half and half, salt and pepper until combined.

In the prebaked pie crust, sprinkle half of the cheese, then the filling ingredients, then remaining cheese.

Pour the custard into the crust.

Bake the quiche, on a baking sheet, until the edges are set but the center still jiggles just a little, 40 to 50 minutes (I baked on 350 degrees F in the convection oven and it tool about 35 minutes). Let cool for at least 15 minutes. Serve warm or at room temperature.