They both seemed pretty thrilled with the quiche idea. Which reminded me I'd never made quiche before. Which further reminded me we often feel like we've raised two families at this point in our lives. Our older three where very close in age and are all adults and out on their own, living their own lives. They would have never been down for quiche. None of them like eggs of any kind, growing up. Our "second" family consists of these last four kiddos, who are much more spread out age wise. They are all much more adventurous, food wise, and our menu has really expanded over the years to accommodate their diverse tastes.
Anyhoo, the quiche was a huge hit and will go into our menu rotation, for certain. This recipe makes two quiche, because what is better than one quiche? Two quiche, of course!
Quiche with Italian Sausage, Cheese, and Sun Dried Tomatoes
2 pie crust *
1 TBSP oil
1/2 onion; diced
1 lb italian sausage
1 cup milk
1/2 cup sun dried tomato bruschetta*
2 cups cheese*
2 TBSP basil leaves; minced
2 cups loose packed baby greens; like spinach, kale, and swiss chard; roughly chopped
Salt and pepper to taste
Preheat oven to 375 degrees
Roll out each pie crust and ease into a pie plates. Crimp edges and place in freezer for 30 minutes.
In a skillet, heat oil over medium heat. Add onion and salt and sauté until soft and translucent. Add sausage and cook until browned and beginning to caramelize. Set skillet aside to cool slightly.
In a large bowl, whisk eggs with milk until frothy. Stir in remaining ingredients. Add cooled sausage and onion mixture and stir to combine. Poor into prepared pie crusts and bake for 35-40 minutes until custard is set and the crust has browned.
You can use any savory pie crust recipe you like--meaning any pastry crust without sugar. My favorite is this one from King Arthur Flour. It has been a really consistently good pie crust recipe for me and it make two crusts.
If you cannot find the tomato bruschetta pictured here. Chopping up an equal volume of sun dried tomatoes should work fine.