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
Ingredients
Scale
- Crust:
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- Filling:
- 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
Instructions
- Crust:
- 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.
- Filling:
- 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.
Notes
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
