Quiche got a bad reputation after the publication in 1982 of Bruce Feirstein’s satirical look at masculinity, Real Men Don’t Eat Quiche. I can assure you that the men around my table gobble up this hearty custard pie loaded with sausage and herbs.
1 (9-inch single) Basic Piecrust or purchased pie shell, thawed if frozen
1 tablespoon olive oil
3/4 pound bulk Sweet Italian Sausage, Herbed Turkey and White Wine Sausage, or purchased sausage
1 small onion, chopped
3 garlic cloves, minced
1 (14.5-ounce) can petite cut canned tomatoes, drained
2 teaspoons herbes de Provence
3 large eggs
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F. Prick pie shell all over with the tines of a fork and bake for 8 to 10 minutes, or until pastry is set and just starting to brown. Remove crust from the oven, and set aside.
2. While crust bakes, heat oil in a large skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes, or until tomato juice has evaporated. Cool mixture for 5 minutes.
3. Reduce the oven temperature to 375°F. Whisk eggs with cream, stir in sausage and vegetable mixture, and season to taste with salt and pepper. Pour custard into prepared piecrust.
4. Bake quiche for 25 to 30 minutes, or until it is browned and eggs are set. Serve immediately.
Note: The filling can be prepared a day in advance and refrigerated, tightly covered. Add 5 to 7 minutes to the baking time if filling is chilled.