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.
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.
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!
- 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
- 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.
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