I tell you, children’s cookbooks are greatly underestimated.This beautifully simple sausage quiche-employing a mere four ingredients besides the crust-come from a Paula Deen cookbook for children. Now seeing who its author is, one may conclude that (a) the recipe is not necessarily authentically French, and (b) the recipe is not necessarily authentically Paula Deen’s.
Now despite points a and b, this quiche was a breeze to make and a pleasure to eat.
You can buy ready-made crust, but my Julia Child crust recipe is not hard to do and well worth the extra time.
I unfortunately had no merguez, basturma, or Italian sausage on hand, so just used the frozen cocktail sausages I had,
I think I predict several repeats with different sausages in the future.
450g mild sausage
2 cups grated Cheddar
3 large eggs
1 1/2 cups milk
For the crust:
1 cup flour
1/2 tsp salt
1/4 tsp sugar
1/2 cup butter (cold)
scant 1/4 cup iced water
To make the crust, whizz the flour, sugar, salt, and butter in a food processor.
While the machine is on, pour the iced water in a steady stream.
Gather and press the dough into a disc, wrap in plastic, refrigerate for 30 minutes.
Preheat oven to 375°F.
Roll out the dough, and place in a spring form pan.
Poke the bottom with a fork, and bake for 10 minutes, weighed down by dried beans.
Remove the beans, set aside.
Fry the sausage to give it a golden tinge.
Scatter the sausage on the base of the crust.
Sprinkle the cheese over the sausage.
Whisk the cream and eggs, adding salt and pepper if the sausage lacks seasoning, and pour over the cheese.
Return to the 375F oven and bake for about 40 minutes, until the center is firm.
Allow to cool 15 minutes before slicing.