I made this the other night, when I was also making a few things since I have family in town for the weekend, and really needed to do some prep up front. Of course, since I was making/prepping about 4 recipes from Dorie’s cookbook… well, if you’ve read my blog before, you’ll know that I’ve skipped a couple of things. Oh well!!
Since I was also making Hachis Parmentier for this evening’s meal, that meant that I’d have some leftover Italian Sausage. I’ve fallen in love with TJ’s chicken Italian sausage – I might never use pork again. So I thought… why not have a spinach and sausage quiche? I was already a step or two ahead, since I’d made my pastry for this, when I made it for the torteau (I think I’ll do that every time from now on – when I need one, make 2! The more times I use it, the more I like that tart crust recipe).
|afore-mentioned chicken Italian sausage and spinach|
|my perfectly-baked crust… I remembered to reduce the heat by 25 degrees
so that it wouldn’t over-bake in my dark tart pan
|ready for the oven
almost forgot the cheese!
|the baked quiche! puffed and beautiful if I do say so myself|
|a nice slice, ready for serving|
OK, so given the fact that I was making this at the same time as a bunch of other things, I was really happy with how it turned out. As leftovers, the crust was still crispy too. This was a nice recipe, and given time and inclination, I’d be happy to mix it up too. But really, really good.
Gotta run! Hope everyone enjoys their weekend!!
(fyi, hachis parmentier, braised coconut and lemongrass pork, marinated peppers, lime and honey beet salad… we’ll see how it all turns out! cross your fingers for me!)