What is there not to love about Quiche?
Quiche can be eaten for breakfast, lunch, or dinner. It tastes great hot or cold. You can put just about any of your favorite ingredients in a quiche’s filling. Serve it with some fresh seasonal fruit, or wrap it in some parchment for a quick on the go homemade snack. Best of all it is super easy to make and reheats well after being frozen, so you can make a bunch ahead and reheat as you desire.
The first time I had quiche was when I was a little kid visiting my dad when he was working in Vlissingen, a small city in the Southwestern Netherlands…Though back then I was a picky eater and my dad would have to coerce me into eating. I often still hear him in my head, “Vincent, you know…Breakfast is the most important meal of your day”. These days I am diving at our fridge in the morning when I wake up and remember there is some homemade quiche in there.
This recipe is my Hot Italian Sausage Quiche, best served for dinner with a light lemon, pepper, spinach & arugula salad.
Hope you enjoy!
1 Package of 2x 9in Pie Crusts
16oz Hot Italian Sausage Crumbles
1 Small Yellow Onion Diced
1 Small Red Bell Pepper Sliced
1 3.8oz Can of Sliced Black Olives (Drained)
14 Large Organic Brown Eggs
12oz Cottage Cheese
6oz Shredded Mozzarella
6oz Unexpected Cheddar
3 Tbsp Unsalted Butter
1 Tsp Cracked Rainbow Peppercorns
1 Tsp Pink Himalayan Salt
1 Tsp Garlic Powder
1/2 Tsp Smoked Paprika
Thaw your pie crust sheets according to the package. General rule of thumb is 24hrs slow thaw in the fridge or left for 2hrs on the counter at room temperature. If you don’t take the time to thaw your crust it will likely crack and get holes in it, but you can always trim a small piece of crust from the ridge of your crust if you end up with any small tears on the bottom of your pie crust prior to filling.
In a medium sized pan (I’m using my Ninja Food Deluxe on Med-Hi Saute Mode) heat 3 Tbsp of unsalted butter along with 1 small yellow onion diced on Med-High heat.
Add a few cloves of minced garlic.
Saute for about 1-2 mins, then add 16oz of hot Italian sausage crumbles (if you can’t find crumbled sausage, buy links and remove the contents from the casing prior to cooking).
Cook until sausage meat is browned throughout which should take about 5-7mins, to crumble the sausage meat use 2 wooden spoons, then remove from heat and set aside to cool briefly.
While the sausage mixture is coming down in temperature slightly (so as not to cook your eggs when added), add 14 large organic brown eggs to a large mixing bowl along with 12oz of cottage cheese. Mix thoroughly with a fork, and break down large clumps of cottage cheese until you have a smoother consistency.
Add 1 Tsp cracked rainbow peppercorns, 1 Tsp pink Himalayan salt, 1 Tsp ground garlic, and
1/2 Tsp of smoked paprika.
Mix until seasonings are well incorporated to your egg and cottage cheese mixture.
Take 2x 9in pie baking tins and lay your thawed pie crust sheets over them gently. As you press the pie crust into your tin, lift the edge of the crust farthest from where you are pressing to take the pressure off the crust, avoiding tears. Once fully formed in the tins, dock the bottom of your pie crusts with a fork.
Now its time for filling…
Work in layers, starting with the crumbled hot Italian sausage mixture, then add the shredded mozzarella & shredded unexpected cheddar (3oz of each cheese in each quiche).
Then add a layer of sliced black olives, followed by the egg and cottage cheese mixture until almost full.
Then add the sliced red bell pepper for a nice looking top for your quiche.
Finish with rolling up the edge of your pie crust, and sprinkling the last of your shredded cheese for a nice crusty top.
Bake at 375* for 45mins uncovered, then remove from oven and check that it is fully cooked. If it is still a little wet but your crust is browning, cover the top with foil and cook for another
Be careful when taking your quiches out of the oven. They will be really hot, so don’t rush into slicing them right away or they will look a bit messy. Allow them to sit for about 15-20mins on your countertop or cooling rack, then cut into 6-8 equal slices and enjoy.
Quiche…It’s what’s for dinner…Tweet