Goat Cheese & Italian Sausage Quiche
Quiche is one of my go to weekend recipes-easy, fast, & feels a little fancy. Preparing quiche makes me feel French. I turn on some smooth jazz, sip on a fresh cup of coffee via my moka pot, & pretend I’m in a Nancy Meyers film. A dramatic daydream yes, but I’m in a season of romanticizing les petites things in life.
I’m far from French though & while I grew up eating lots of quiche from mama’s kitchen, she endearingly refers to them as egg pies. A term that has & probably always will make me sigh in wannabe French annoyance. In her defense she got her recipe from Ernest Mickler’s cookbook White Trash Cooking.
This is not that recipe. I’ve honed this one after years of making Saturday morning quiche for Caleb while dreaming I’m in a kitchen at home on the French Riviera- windows open to a cool salty breeze, faint sounds of jazz in the background. Then I wake up and from my daydream remembering I’m Southern, not French. Close enough.
What You’ll Need:
5 Large Eggs
1/4 Cup Heavy Cream
1/2 Lbs Mild Itallian Sausage
1/2 Tsp Garlic Powder
Paprika (A Few Shakes)
Sea Salt (About 7- 9 Grinds)
Cracked Pepper (A Few Grinds)
Fresh Basil
Goat Cheese
Parmesan Cheese (To Top)
1 Roma Tomato
Pie Crust
How To:
Preheat oven to 250F (to prepare crust)
Cook Italian sausage over medium heat
As sausage is cooking roll out your pie crust into pie dish. With a fork, poke holes along the bottom of pie crust.
Place crust only in oven for about 8-10 minutes. You’re not trying to bake the crust all the way through just setting it a bit.
In a mixing bowl, whisk together eggs, heavy cream, garlic, salt, & paprika.
Take your pie crust out and pour in egg mixture.
Once pie crust is out increase oven temp to 425F
Once the Italian sausage is fully cooked drop in by hand. I like to place a few pieces at a time to control how it’s distributed throughout the quiche instead of pouring it all in at once.
Slice a Roma tomato & place on top
Crumble goat cheese and place by hand to liking. (I’m a usually heavy handed with my goat cheese)
Place in oven on middle rack & cook baking for about 15 minutes.
Lower oven temp to 375F & cook about 15-20 additional minutes. It’s ready when you can insert a knife in the center & it comes out clean.
Once out of the oven, top with fresh basil & freshly grated Parmesan.
