Sausage and Leek Quiche

Sausage and Leek Quiche

Real men do eat quiche – at least they do in our family. In fact, between my sister and law and I we had five boys and even now they are all grown men, all of them love quiche – especially Sausage and Leek Quiche.

When I made my Easy Vegetarian Quiche again a few weeks ago, it reminded me what a great choice quiche is for quick lunches and dinners. Served alongside some salad – and a baked potato if you are really hungry – quiche makes a deliciously nutritious meal. However as much as I love my vegetarian recipes, occasionally my husband and son crave meat – and from time to time I enjoy it as well.

This Sausage and Leek Quiche is an homage to my sister in law Gail’s recipe. Gail makes some of the best quiches on the planet – and one of her most requested quiches is Sausage and Leek. I’ve watched her make her famous quiche many times – and I’ve eaten it on many occasions as well – so I just kind of went from there.

Sausage and Leek Quiche

The mild onion-y flavour of the leeks alongside the gently spiced sausages, all encased in a savoury egg and herb custard, make this quiche really comforting and delicious. It’s hearty enough for a weeknight supper but also perfect for lunch, brunch or served cold at picnics.

Once again, I have cheated like mad and used store bought pastry. I do make pastry from scratch – and look forward to sharing my recipe with you soon – but lately life has just been so busy I’ve been using a good store bought brand. By all means make your pastry from scratch if you have time – but don’t feel bad if you have to cheat like I do! I don’t recommend pre-cooked pastry shells for this recipe though as I feel they become too tough with cooking and often crumble.

My Sausage and Leek Quiche is a wonderful way to use up leftover cooked sausages. Of course, you can use freshly cooked sausages as well but do let them cool down just a little bit before putting them in the pastry shell and pouring the egg mixture over top or you will end up with little bits of scrambled egg in your quiche. It won’t notice that much once the quiche is cooked but it’s likely those bits of egg might become over cooked and give your quiche an uneven texture. It’s not the end of the world but it’s nicer if that doesn’t happen.

Sausage and Leek Quiche
Varying the type of sausages you use is a great way to switch up the flavours in this quiche. I like to use chipolatas (thin sausages) or breakfast sausage but there’s no reason not to use thicker sausages if they are your favourite. Just slice them in smaller pieces before you put them in the pastry case. (If you use thicker sausages you will probably only need four of them instead of six.) Another great way to vary the recipe is to switch the leeks out for lightly sautéed red onion to make Sausage and Onion Quiche.

One final variation – you can add a half cup of grated cheddar cheese to this recipe. Simply scatter it over the sausages and leeks in the pastry shell before you pour the egg mixture over top. I honestly don’t feel this recipe needs cheese so I haven’t included it in the recipe – but I also acknowledge that there are very few occasions in life where cheese is a bad thing!

However and whenever you serve this Sausage and Leek Quiche it is sure to become a family favourite. I hope you and yours enjoy it as much as our family does!

5.0 from 5 reviews
Sausage and Leek Quiche
 
Author:
Serves: Serves 4 to 6
Ingredients
  • 6 cooked sausages (preferably chipolatas or breakfast sausage), sliced into about four pieces each
  • 2 teaspoons mild olive or other vegetable oil
  • 3 leeks, cleaned and finely sliced
  • 4 large free range (pastured) or organic eggs
  • ¾ cup milk
  • ½ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic salt
  • ¼ freshly ground pepper
Instructions
  1. You will need a roughly 8 inch round pie or tart pan.
  2. Preheat the oven to 350°F (180°C or 170° for a fan oven).
  3. Remove the ready rolled pastry from the fridge according to package directions or make homemade shortcrust pastry.
  4. Heat the oil in a frying pan over medium heat.
  5. Sauté the leeks for three to four minutes, stirring constantly, until they are nicely softened.
  6. Remove from the heat and set aside to cool a bit.
  7. In a medium bowl or pitcher, beat together the eggs and milk.
  8. Beat the basil, oregano, garlic salt and freshly ground pepper into the egg and milk mixture.
  9. Put a baking sheet into the oven to preheat.
  10. Roll out the pastry or unroll the ready rolled pastry carefully.
  11. Line your pie plate or tart pan with the pastry.
  12. Trim the edges of your pastry and prick the base several times with a fork.
  13. Scatter the (slightly cooled) leeks and sliced sausages over the bottom of the pastry base.
  14. Gently pour the egg, milk and herb mixture over top.
  15. Place the pie plate or tart pan in the oven on top of the baking sheet.
  16. Bake for 25 to 30 minutes or until the quiche filling is set and is beginning to take on a golden colour.

Shared with What’d You Do This WeekendSimple Supper Tuesday, Cooking & Crafting with J&J, Try a Bite Tuesday, Inspire Me Wednesday, The Wednesday Roundup, Full Plate Thursday, What to Do Weekends, Funtastic Friday, Foodie Friday

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Article by April Harris

April has written 1218 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. How decadent and delcious your quiche sounds, April!I have to make this so soon. I simply love it. Thank you for sharing! Pinned!

  2. I never met a quiche I didn’t like, but I’ve never had a sausage and leek quiche and I love the sound of this. I’ll be making this soon, yum.

  3. I love quiche. I pinned this bc I HAVE to try it. It seems like a great recipe!

  4. This looks so delicious! I am putting this on our menu for brunch this weekend! <3

  5. Quiche is a dish I love, and I don’t know if I have ever tasted one I didn’t at least like. Your recipe sounds delicious and the photos are fantastic. Great job, April, I’m looking forward to making this.

    • Thank you so much, Susie, and thank you for the compliment on my photos as well. I’m working hard on them 🙂 I hope you and yours enjoy the recipe as much as we do in our house!

  6. Looks great and the crust looks perfect.

  7. I have never made a quiche; but your recipe seems so simple. Cant wait to try this weekend! Perfect looking crust!

  8. I love the sound of this quiche, April!

  9. It looks really great. Although for my taste, I would maybe add more sausage,

  10. Our men eat quiche too! We love it and this sausage leek quiche looks heavenly. Thank you for linking this recipe up at #PureBlogLove Link party! It’s so great to see you There!

  11. Oh my gosh, this sounds so tasty!

    Thanks for joining Cooking and Crafting with J & J!

  12. Hi April,
    Your Sausage and Leek Quiche would be a great dish. Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
    Miz Helen

  13. Hey, April! Thanks for sharing with us last week @ What to do Weekends!! Love this recipe! In fact, I’m featuring it tonight at the party! Pop by and pick up your Feature button!
    Theresa 🙂

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