Sausage, Mushroom and Swiss Quiche with Caramelized Leeks
A rich and satisfying quiche studded with crumbled breakfast sausage, sautéed mushrooms, swiss cheese and caramelized leeks.
For the longest time I thought of quiche as old lady food. I didn’t have much exposure to quiche other than I swear it made an appearance at every gathering my mom hosted when she got together with her other lady friends to play bridge and no doubt gossip about their husbands and young kids. And my dear old grandma used to order quiche every time it was on the menu at a restaurant and without fail she would only eat half of it so she could wrap the other half in a napkin and stash it in her purse to bring home and get another meal out of. Since I thought everything was weird when I was 12, quiche was just one more thing to add to the list. Quiche was for old ladies and I didn’t want anything to do with it.
Fast forward to my thirty something self today and I’ll tell you that I love quiche. (My inner tween is cringing right now.) One because quiche REALLY is one of the best make ahead dishes I know and it’s totally what I’d serve if I was getting together with my lady friends- you we’re right ma! And two, my grandma obviously knew something I didn’t know. Quiche anytime of the day is awesome. It really doesn’t matter if it’s breakfast, lunch or dinner. Quiche is always the right call and a much underrated menu item. I do however finish my quiche because smuggling leftovers in my purse is where I draw the line. Today I own my “old lady” status and rock the quiche. Along with yoga pants, dental floss, yearly check ups and (gasp) a fanny pack. Take that you snippy little tween.
So what makes a great quiche? Well a super buttery, flakey crust is a good start. A custard like middle is a must and my 2 cents is not to overdo the filling. In the case of quiche, less is more. Too many additives ways the quiche down and makes it too heavy to fluff up properly. The combo I’m sharing today is pretty near perfect in my book- crumbly breakfast sausage, caramelized leeks, sautéed mushrooms and a buttery, nutty swiss. It’s like one big dish of love. Old lady love but love none the less.
What are you waiting for? Don’t you see that crusty edge above? It’s so get it hurts. Get your quiche on and have a great week, everyone!!
A near perfect quiche with crumbled breakfast sausage, caramelized leeks, mushrooms and swiss cheese.
For the pie crust:
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) COLD butter, cut into cubes
- 3-4 tablespoons very cold water
For the quiche:
- 4 oz breakfast sausage
- 1 large leek, thinly sliced and washed
- 8 large button mushrooms, cleaned and diced
- 1 cup half and half
- 1 cup whole milk
- 2 whole eggs
- 2 egg yolks
- 1/2 teaspoon each, salt and pepper
- 3/4 cup grated swiss cheese
- To make the crust, combine flour, sugar and salt in a food processor. Pulse 2-3 times just to mix. Add cold, cubed butter and pulse 5-7 times until nice and crumbly. Add a few tablespoons of water and pulse just until dough comes together. Remove from processor, wrap in plastic and refrigerate for at least 30 minutes or overnight.
- When ready to make quiche, preheat oven to 425F degrees.
- Roll dough out and press into a standard pie plate. Refrigerate while you prepare the filling.
- In a medium size skillet, cook sausage on medium-high until brown, crispy and cooked through. Transfer sausage to a paper towel lined plate to drain. Drain off all about 2 tablespoons of the fat. Turn heat to medium and cook leeks until soft. Add mushrooms and cook an additional 5-7 minutes until soft and starting to brown. Take off heat and set aside.
- In a medium bowl, whisk the half and half, milk, eggs, egg yolks and salt and pepper together.
- Spread the sausage, leek, mushroom mixture in the bottom of the pie lined plate. Top with the egg mixture and sprinkle with swiss cheese.
- Bake quiche in the preheated 425F oven for 20 minutes and then turn heat down to 350 and cook quiche an additional 20-25 minutes until center is just set and top is nice and golden.
- Remove from oven, let cool, slice and devour.