I am still living in the land of leftovers; leftover charcuterie and crudite (aka, meats, cheeses and veggies). I love to snack on them with dip and a glass of wine for a very easy weeknight meal, but tonight I am craving something hot. I happen to have an extra pie crust in my fridge and I always have creams and eggs on hand for baking. The solutions is quiche!
I prefer eating quiche as a lunch or dinner meal than breakfast or brunch; I find it to be incredibly filling and, if you use heavy cream like me, quite rich. Pair it with a simple green salad and a glass of white wine, and dinner is served. Enjoy!
6 large eggs, beaten
1 cup light cream
1/2 cup heavy cream
1 tablespoon olive oil
salt and pepper
1 cup broccoli, chopped into small florets
8 ounces of summer sausage cut into half moons
4 ounces diced smoked cheddar
4 ounces shredded parmesan
1/2 sweet onion, minced
1 recipe of 9 inch pie crust (homemade or store-bought is fine)
Preheat the oven to 375 degrees F. Fit the pie crust to a 9 inch pie plate and refrigerate until use.
Over medium heat, fry the summer sausage until crispy and some fat has rendered out. Remove to a paper towel lined plate. Add in the olive oil to the pan, then add the onions, Season with salt and pepper. Cook until the onions soften and begin to brown on the edges, about 7 minutes. Add the broccoli and cook for a further 5 minutes until the broccoli is tender-crisp.
Mix the eggs, creams, salt and pepper well. Layer the onions, broccoli, sausage and cheeses into the pie crust, then pour the egg mixture on top.
Bake for 35 to 45 minutes until the quiche is set. Let cool for 10 minutes before slicing and serving. Enjoy!