When I was a little girl, in the 1970s, I remember hearing the phrase, “real men don’t eat quiche.” I found this phrase a bit confusing because I had no clue what quiche was. I’m quite sure my dad never bought into the real men tagline with the phrase, after all, he liked watching musicals and romantic movies with my mom. However, I didn’t eat quiche until I left home since my parents never made it.
It was when I was a graduate student living in southern Georgia that I started to experiment with cooking. During that time in my life, I tried (and made) my first quiche: mushroom with Swiss cheese. It was love at first taste! How had I been allowed to go so many years without tasting such a wonderful treat? (One important side note: I was always a picky eater so I may have snubbed my nose at it as a child. I don’t recall.)
Recently inspired to create new recipes of my own, I decided I would create an Italian quiche. I plotted and planned. The first time I made it, the flavors were great but it took 30 minutes longer to cook than I thought it should. I decided I needed to tweak the recipe a bit so that it would only take an hour. My tweaking worked and this recipe for my Italian Quiche is the result. I hope you enjoy it as much as my family does! Did I mention that my girls will devour it?
As I you let the oven preheat to 400°, go ahead and start by browning a pound of bulk Italian sausage. You will want to put it to the side to cool a little before adding it to the egg mixture (coming up). After all, you don’t want the sausage to cook the eggs.
In a large bowl, whisk together 6 eggs, 1 cup heavy cream, and kosher salt and cracked black pepper, to taste.
Add 1/4 cup shredded parmesan and 1 cup shredded mozzarella to the egg mixture as well as your chopped tomato, 1/4 cup chopped basil, 2 teaspoons oregano, and the cooled sausage (I only include about 3/4 of the meat). Stir together until everything is well-blended.
Now, pour the egg mixture into your 9-inch deep dish pie crust.
Cover the quiche with aluminum foil, then place in the oven to bake. After 45 minutes, remove the aluminum foil and allow the quiche to bake for another 10-15 minutes. You will know it is done if you place a knife through and it comes out clean. Let the quiche set for about 5 minutes before serving.
- 1 lb bulk Italian sausage
- 6 eggs
- 1 C. heavy cream
- 1/4 C. parmesan, shredded
- 1 C. mozzarella, shredded
- 1 medium tomato, chopped
- 1/4 C. fresh basil, chopped
- 2 tsp. oregano
- Kosher salt and cracked black pepper, to taste
- 1 pie crust
- Preheat the oven to 400°.
- Brown the Italian sausage. Pull to the side to allow to cool slightly.
- In a large bowl, whisk together eggs and heavy cream.
- Add parmesan, mozzarella, tomato, basil, oregano, browned sausage, salt, and pepper.
- Stir together until everything is well-blended.
- Pour the egg mixture into a 9-inch deep dish pie dish lined with a pie crust.
- Cover the quiche with aluminum foil, then place in the oven to bake for 45 minutes.
- Remove the aluminum foil and bake an additional 10-15 minutes.
- Let the quiche set for about 5 minutes before serving.