Taste it: The Ever Adaptable Quiche

Ah yes, the humble quiche. This is an easy dinner to pull together although it does require a bit of time in the oven so there are times that I have thought to throw together a quiche and then realize I do not have an 1 1/2 to let it cook in the oven. But other than that this recipe it great with leeks, onion, ham, sausage, loads of veggies, or just a few herbs. It is easily adaptable and it works wonderfully for breakfast, lunch or dinner! 

Continue reading for the recipe.
Gather: (for a leek and sausage version)
2-3 leeks
sausage, cooked and drained
1/2 cup sour cream
3 eggs
1 cup milk or half and half
1 cup grated Swiss cheese or Gruyere
frozen short crust pastry or frozen puff pastry, defrosted

Preheat oven to 350 degrees, flash bake the pastry shell so you do not have a gummy crust.

Slice up the leeks and rinse then thoroughly, they often have grit in them.

Saute in olive oil or butter until soft.

Whisk together the eggs, sour cream, milk and salt and pepper. 

Use good cheese and grate your own! It tastes much better and when you only have a few ingredients it makes a difference!

To assemble, line the bottom of the pastry shell with the leeks and sausage then sprinkle the cheese on top.

Carefully with the quiche in the oven pour oven the egg mixture. Pouring the mixture into the shell in the oven keeps the quiche level and keep you from sloshing egg mixture all over your kitchen trying to transport it to the oven (been there, done that). 

Cover with aluminum foil (tented) and bake 1-2 hours until puffed and set. Let cool for a couple of minutes before serving. 

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