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Leek and Italian Sausage Quiche Recipe

Ingredients
  • 1 9-inch partially baked pastry shell
  • 3 mild Italian sausages, remove from casing
  • 1 bunch leeks
  • 1 cup Gruyere, Swiss or Jarlsberg cheese, shredded
  • 4 eggs
  • 1 1/2 cups light cream or milk
  • 1 1/2 teaspoons salt
  • dash white pepper
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons butter
Directions
In a large frying pan, sauté sausage until it loses pink color. Stir until crumbly. Pour off all but 2 teaspoons drippings.

Split leeks lengthwise and wash thoroughly under cold water. Shake dry and slice thinly.

Sauté leeks with sausage until tender. Remove from heat and mix in half the cheese. Spoon into pastry shell.

Beat eggs until blended, mix in cream, salt, pepper, and nutmeg. Pour over leek and sausage mixture. Sprinkle with remaining cheese. Dot with butter. Bake at 375 degrees for 35 minutes or until set and slightly puffed.

Rest 15 minutes before cutting.

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