Quickie Quiche

Ready, set, …GO! We’re going to make this quiche as fast as you would round the first mark of the Wednesday Night Races! A quiche SO EASY you can add pretty much anything you have in your icebox. (although I wouldn’t recommend…say…chocolate…) Just have some eggs, onions, cream and cheese on hand and the rest is what makes your quiche unique. And any quiche can be refrigerated or frozen for easy reheating under way. This morning’s quiche on Night Town started with my captain’s favorite Italian sausage.

Quickie Quiche

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1/2 lb ground sausage
1 medium onion or half a large onion, diced
2 cloves of garlic, minced (optional)
1+ cup grape tomatoes, halved or quartered
2 teaspoons seasoning salt or to taste (Tony Chachere’s Cajun is my go-to)
6 eggs
2 cups cream
1 cup shredded Gruyere or swiss cheese
1+ tablespoon minced fresh tarragon (Or parsley, basil…whatever herb pleases you)
1 ready-made pie crust

Place an insulated cookie sheet on your oven rack and pre-heat your galley oven to over 350º. The cookie sheet will help prevent the pie crust from burning on the bottom. In a large sauté pan, fry the sausage, onions and garlic until sausage is browned. Add the tomatoes and seasoning salt. Set aside to cool.

In a separate bowl, beat the eggs and add the cream. Beat until well blended. Add the minced tarragon and the sausage-onion mixture and blend well.

Place the pie shell in a deep dish pie pan.

Pour the egg mixture into the pie pan and place in your pre-heated oven.

Bake for 50 minutes until golden and a knife inserted comes out clean. (this is the slowest part about making a Quickie Quiche.)

Quick! Take a pic now while the quiche is still all puffed up. It will sink and fall in a couple minutes as it cools. Still the same great flavor!

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