Normally I try to restrain myself and am able to avoid the ‘if some is good, more must be better’ mindset that seems to be the standard where eating and cooking are concerned.
I failed with this quiche.
Perhaps I was just so happy to be in the kitchen with something other than butternut squash or pumpkin.
Maybe it was finding such a wonderful pile of just-pulled leeks at the market.
Whatever the reasoning, I decided that my quiche dish could easily hold three large leeks along with the red pepper and sausages.
I was wrong.
It all looked fine until I poured the custard over the top….
Thankfully, I had the quiche dish on a baking tray as it ran over quite aggressively.
On the one hand – it was good; on the other – rather messy.
The recipe calls for two leeks which I now believe is more appropriate.
Click here to Pin Sausage, Leek and Red Pepper QuichePrint
Sausage, Leek, and Red Pepper Quiche
An easy, colorful quiche with red peppers, leeks, sausage, and a shredded potato crust. Use whatever type of sausage you like.
This makes a generous 2 servings.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 10oz (300gr) smoked sausage, sliced
- 2 large leeks, sliced, including light green
- 1 red pepper, sliced, slices cut in half
- 3oz (90gr) cheese, sliced
- 1 tbs olive oil, plus a bit for the dish
- 3 eggs
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup (4oz, 120gr) Greek yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Heat oil in a skillet.
- Add sausage slices and sauté until cooked through, about 5 minutes. Remove to a plate.
- Add leeks, pepper to skillet and sauté 10 – 15 minutes, until tender.
- Whisk together 3 eggs, mustard, milk, and yogurt.
- To assemble:
- Arrange sausage slice in a layer.
- Top with leek / red pepper, spreading evenly.
- Top with cheese.
- Pour the egg mixture evenly over all.
- Bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
You could substitute 1 1/2 cups (3.3oz, 95gr uncooked rice) cooked rice for the shredded potato.
Or you could use a quiche / pie crust
Keywords: quiche, potato crust, leeks
I thought I would share some Easter fashion photos of my childhood. My mother took photos every Christmas, Easter, and birthday when we were growing up. Sadly, most of them are quite faded.
The black and white photos of her childhood are all in perfect condition, but the colored ones she took of us have not fared so well.
Love the hats and gloves!