Leek and Sausage Quiche

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Want to learn how to make leek and sausage quiche? This savory leek and sausage quiche recipe is easy to follow and super yum.

Good food always elevates my mind. It puts me in a good mood instantly. Yeah it’s not just desserts that do good things to your mood! For me, any indulgent food does that work. Okay certain healthier versions are good too. I have made quiches a zillion times in many variations. I find it so simple to add fillings of your choice to the pie crust and custard and have a new quiche ready in half an hour! This leek and sausage quiche is the latest variation I tried sometime back. It turned out pretty good.

All you need to know about Quiche

Is it French? Is it English? Who cares? Quiche originally is part of Frennch cuisine though the English had this custard in pastry with them for a long time. You can make a savory quiche with almost anything. All you need is a short crust pastry and a milk and egg custard. With these two add just about any filling to soothe your taste buds. You can add sausages, bacons, vegetables, tomatoes just about anything that you would want to eat.

You can either get a store bought pastry crust (which I doubt you’ll get easily in India) or make one yourself. It is pretty simple you just need flour, butter and ice cold water. Nothing else. Not even a lot of kneading.

Check out my Apple Pie recipe where I have step by step photos of making the short crust pastry and blind baking.
Note: The post is from the earlier blog – so the text, photos etc are all marked with blogspot.

Now let’s get back to our Leek and Sausage. I like the combination of leek and potato anyday, but I like my quiche with some meat – preferably bacons, sausages, pulled pork anything that is tasty meat. This one essentially has onions, leeks and sausages and nothing else. Everything’s home-made and rustic and I like it that way.

Get your short crust pastry right

All you need is to combine flour and butter. The important thing here is the butter should be cold and diced into small cubes. You need to press the butter into the flour. If the butter is not chilled you’ll end up melting it with the warmth from your fingers. Also keep in mind that you are not kneading the dough like you are making a dough for bread. This needs to be combined and not kneaded at all. Once combined wrap them in a cling wrap and refrigerate for some time so that you can roll it out.

Pro Tip: Roll pastry dough between two parchment papers or baking sheets this will save you from pastry sticking to rolling pin or surface or having a hole in somewhere.

Prepare

Grease a tart pan or a flan dish. I like using the ones with removable bottoms. It is pretty easy if you want to  de-mold and serve. Else you could use the ceramic baking pans – anything with a flat bottom and raised sides would work. 

Pre-heat oven at 200C/400F

 

Filling

I am using Pork frankfurters here – simply because they are heavenly in sausage world. You can use any kind of sausage. In a skillet add little olive oil and sauté minced garlic, chopped onions and leeks. You can break the sausage and put the meat or simply slice them down. I have sliced the sausages because I think they look nice that way.

Custard

Break 2 whole eggs in a bowl. Pour in milk and seasoning and beat them well. Now all that’s left is to arrange the filling in the pastry crust and pouring the custard on top of it. You can additionally sprinkle some shredded cheese on top. Bake it for 20-25 minutes at 200C/400F or till the top of the quiche springs up when touched.

Wasn’t that a no-fuss recipe? Let me now people. I love your comments.

 

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Bacon and Sausage Quiche

I had made this Bacon & Sausage Quiche Recipe as a part of the #AtoZChallenge.

You will find step by step photos of making an entire quiche. This has a more rich custard with cream and cheese.

 

 

 

Apple Pie

This Apple Pie recipe was also made as a part of the #AtoZChallenge. 

This has step by step photos of making a short crust pastry. Though it has a little bit of sugar in the pastry dough – that’s because its for a sweet pie. You can just remove the sugar from the pastry recipe.