Quiche is a great weeknight dinner solution. And I didn’t realize the wonderfulness of
quiche until I was a full-grown adult! I honestly think I’ve only been enjoying/eating/choosing quiche as a menu option for less than a decade. Which is absurd, especially because quiche is not one thing – it’s not even 5000 things. It’s infinitely modifiable. The basics are basic, and then the filling can be literally anything. How perfect a canvas is that? Anything. Whatever you’re craving–you can make it into a quiche. Why did it take me so long to discover that?? It’s also an easy shortcut meal. You can certainly make your own crust, but you can also use prepared crusts (again – almost any will work. My mother in-law always uses frozen deep dish pizza crusts, for example; I almost always like to use Trader Joe’s pie crusts, which I thaw and then re-roll out – a nice way to fake people into believing you made your own very delicious rustic crust!), which makes it even more perfect as a weeknight meal. Throw a salad together, and voila! Dinner is served.
This combination came to me in a flash at work one day. It’s no major discovery, but it was a very specific craving, and came together beautifully. I’ve played with it a bit to get to this recipe, which is a foolproof winner, guaranteed! That is, if you like easy, delicious food, of course. Here you go.
WHAT YOU NEED
* 1 unbaked 9″ pie crust
* 2 precooked chicken sausage links (flavor of your choosing), casings removed
* 3 egg yolks and 2 egg whites
* 2T all-purpose flour
* 2T milk
* shredded mozzarella cheese
* part-skim ricotta cheese
* dried thyme
* parmesan cheese
WHAT TO DO
Preheat the oven to 375F.
Add the “naked” sausage meat to a pan over medium-high heat and break it apart into chunks while browning. Remove from heat and set aside to cool.
In a medium bowl, whisk together the egg yolks and whites, then whisk in the flour and milk.
Spray a pie dish with nonstick cooking spray, and add your pie crust, crimping the edge if it’s hanging over the side of the dish. Spread just a handful of shredded mozzarella to the bottom of the crust to create a base layer, then dot with small dollops of ricotta cheese. Add the browned sausage and distribute into an even layer. Pour the egg mixture over the filling, poking the layers gently to allow it to distribute throughout the quiche. Sprinkle salt, pepper, and thyme, to taste, over the top, and bake 30 minutes.
After 30 minutes, sprinkle the almost-fully-cooked quiche with just a bit of parmesan cheese, and return to the oven for 5 minutes, allowing the eggs to fully set and the top to become golden brown. Remove from oven and let sit a few minutes before serving. The punch of the sausage against the creamy, velvety ricotta is like magic. Taste and texture fireworks, people. Luscious and rich and yet still light. The perfect quiche. There you go.