Sausage and Leek Quiche

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

This easy recipe is both delicious and hearty, perfect for brunch, lunch, or a satisfying supper. Made with sausages, tender leeks, and a savory egg custard, it’s a real crowd-pleaser.

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.

This Sausage and Leek Quiche is an homage to my lovely late sister-in-law Gail’s recipe. Gail made some of the best quiches I have ever tasted – and one of her most requested quiches is Sausage and Leek.

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.

Add Ins and Variations

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.)

Switch the leeks out for lightly sautéed red or white onion to make Sausage and Onion Quiche.

Feel free to top this quiche with some grated cheese before baking. I like to use a sharp or vintage cheddar cheese, but any firm cheese that you can grate would work well. Simply scatter it over the sausages and leeks in the pastry shell before you pour the egg mixture over top to help it distribute evenly.

Gail often used duck eggs to make this quiche, but I have never been that brave!

How to Serve Sausage and Leek Quiche

Sausage and Leek Quiche is delicious served with a side salad for a light lunch. For a heartier option, add a baked or jacket potato. This quiche also works well as part of a buffet and can be served cold once it has been cooked (although I do prefer it hot). Cool any leftover quickly and store covered in the refrigerator.

However, you serve this Sausage and Leek Quiche, I hope you and yours enjoy it as much as our family does.

Sausage and Leek Quiche – Printable Recipe

Created by: April J Harris

Sausage and Leek Quiche

Print

Pin

Ingredients

 

US CustomaryMetric

 

• 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
• ½ cup grated cheese of your choice optional

Instructions

• You will need a roughly 8 inch round pie or tart pan.
• Preheat the oven to 350°F (180°C or 170° for a fan oven).
• Remove the ready rolled pastry from the fridge according to package directions or make homemade shortcrust pastry.
• Heat the oil in a frying pan over medium heat.
• Sauté the leeks for three to four minutes, stirring constantly, until they are nicely softened.
• Remove from the heat and set aside to cool a bit.
• In a medium bowl or pitcher, beat together the eggs and milk.
• Beat the basil, oregano, garlic salt and freshly ground pepper into the egg and milk mixture.
• Put a baking sheet into the oven to preheat.
• Roll out the pastry or unroll the ready rolled pastry carefully.
• Line your pie plate or tart pan with the pastry.
• Trim the edges of your pastry and prick the base several times with a fork.
• Scatter the (slightly cooled) leeks and sliced sausages over the bottom of the pastry base.
• Gently pour the egg, milk and herb mixture over top.
• Place the pie plate or tart pan in the oven on top of the baking sheet.
• Bake for 25 to 30 minutes or until the quiche filling is set and is beginning to take on a golden colour.

did you make this recipe?

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

Share on Twitter Pin Recipe Share on Facebook