wtj@aluxe.UUCP (01/19/84)
This is a variation on a quiche I had at a restaurant once and
thoroughly enjoyed. The quiche is best if the Italian sausage
is very spicy. enjoy
**************************************************************
SAUSAGE QUICHE
serves 4-6
**** Quiche Crust ****
1 Cup flour
1/4t salt
1/3 Cup butter
1/3 Cup cold water
Cut the butter into the flour and salt until it resembles a
coarse meal. Add the ice water and stir until the dough
gathers. Refrigerate for at least 2 hours. Roll dough out
very thin. Makes enough for 1 large quiche or 2-3 small
quiches. **Can use wheat flour instead of white.
Sausage Filling
1 Cup onion
3/4 Lb hot Italian sausage
1 1/2 Tab butter
2 Cups grated swiss cheese
1/2 Cup Parmesan cheese
1 1/2 t flour
1 Cup half & half
2 eggs
Nutmeg, salt, pepper
Skin and cook sausage. Saute onion in butter. Spread onion
and sausage around pan. Combine cheeses and flour. Cover
meat with cheeses. Beat eggs lightly and add half and half.
Add a little salt, nutmeg and pepper. Pour custard over top
of cheese and meat. Bake at 400 for 15 min. Reduce heat to
325 and bake for another 25 - 30 min. Top should be golden
and a tooth pick inserted should come out clean. Enjoy.