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Sausage and Leek Quiche
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5 from 5 votes

Sausage and Leek Quiche

Author April J Harris


  • 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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