<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug"><b>DEEP-DISH QUICHE WITH SAUSAGE, BROCCOLI RABE, AND MOZZARELLA</b></p> <hr/> <p class="nftk_body_first"><i>Be sure to use supermarket-style low-moisture mozzarella in this variation; fresh mozzarella will make for a too-wet filling.</i></p> <p class="nftk_body_indent">Omit bacon and onions. Cook 8 ounces hot or sweet Italian sausage, casings removed, in 12-inch skillet over medium heat, breaking sausage into ½-inch pieces, until no longer pink, 5 to 7 minutes. Transfer to paper towel–lined plate and pour off all but 2 tablespoons fat from skillet. Return skillet to medium heat, add 8 ounces broccoli rabe, trimmed and cut into ½-inch pieces, and cook until slightly softened, about 6 minutes. Transfer broccoli rabe to plate lined with triple layer of paper towels; press with double layer of paper towels to remove excess moisture. Increase salt in filling to 1 teaspoon. Substitute 1½ cups shredded whole-milk mozzarella cheese for Gruyère; scatter mozzarella, cooked sausage, and broccoli rabe evenly over crust before adding custard. Reduce baking time to 1 to 1¼ hours.</p> </body> </html>