If there’s one thing the French know how to do right (and let’s face it; it’s a pretty small list) it would be cooking. The best chefs in the world are trained in classical French style because they perfected the food game. One of my favorite creations the cake eaters ever came up with is the modern day quiche. A flexible dish that can be tailored to whatever you have in your fridge, a quiche is a great way to feed a crowd or have a substantial breakfast ready made for a busy week.
Now don’t get me wrong— I bleed stars and stripes. I’ll take a rack of ribs over fried snails any day. But there’s something about a “breakfast pie” that will get even the burliest man feeling all giddy. The best part about this seemingly difficult all-in-one meal is that it’s actually really easy to make and girls will think you’re a gourmet chef.
For this quiche, I used hot sausage, onions, and asparagus as my filling. It really is dealer’s choice when it comes to the filling, as long as the ingredient isn’t too watery. Bacon, spinach, mushrooms, peppers, and goat cheese all work great. On the other hand, tomatoes and ingredients alike work best when they are dried with a paper towel a bit before being added to the mixture.
1 store bought pie crust
12 ounces of hot Italian sausage, diced
½ a pound of asparagus
1 onion, diced
1 cup of half and half or milk
2 cups of sharp cheddar cheese, shredded
1 tablespoon of butter
1- 9 inch pie dish
Salt and pepper to taste (1 teaspoon each should be good)
1. Preheat the oven to 350oF. Take a small amount of butter or cooking spray and apply a light layer inside of the pie dish so that the quiche doesn’t stick to the plate.
2. Lay the pie crust in the dish and make sure it’s flat all around. Using a fork, prick a few holes in the crust so that it won’t bubble while baking.
3. Bake the pie crust for 5 to 10 minutes, just enough for it to crisp up a bit. Take it out once it seems to be lightly browned.
4. Put a pan on medium heat and melt the butter in it.
5. Using a cutting board and a chef’s knife, line up the root ends of the asparagus, chop off all the white part of the spears and discard. Chop the spears into 1 inch pieces.
6. Add the diced onions and asparagus to the pan with the butter, stirring the mixture so the butter coats everything. Sauté for about 5 minutes or until the onions become slightly translucent. Empty into a bowl on the side.
7. Add the diced sausage to the pan you just used. Cook the sausage until browned; some people prefer crispier sausage than others, which is up to your discretion. Just make sure it’s at least browned for good measure.
8. In a large bowl, beat the eggs until scrambled. Add half and half, salt, pepper, and half of the shredded cheese to the eggs and mix. Add in the onions, asparagus, and sausage to the mixture.
9. Pour this mixture into the pie dish and allow the filling to distribute evenly over the crust. Sprinkle the remaining shredded cheddar over the top of the quiche for a nice cheesy crust.
10. Bake for 30 minutes on the middle rack. The hard part is knowing when the quiche is ready, but an easy remedy for this is to stick it with a toothpick. If it comes out clean, it’s good to go and you can dig in.