Italian Sausage and Red Onion Quiche

These flavours blend beautifully to make a lovely, robust quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 quiche

Ingredients

• 1  sheet  shortcrust pastry dough (ready rolled)
• 3⁄4 lb Italian sausage
• 2  garlic cloves, crushed
• 3⁄4 red onion, finely diced
• 3  large eggs
• 3⁄4 cup heavy cream
• 1  cup  grated cheddar cheese
•  salt and pepper, to taste

Directions

1. Preheat the oven to 350°F or 180°C.
2. Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
3. Prick the base of the pastry with a fork.
4. In a skillet over medium heat, start to cook the italian sausage and crushed garlic. Cook for 8-10 minutes, mashing the italian sausage into small chunks with the spatula.
5. Add the red onion and cook for a further 2 minutes.
6. Remove from the heat. Evenly spoon the italian sausage and red onion into the pastry shell.
7. Scatter the cheese over the sausage mixture.
8. Mix the eggs and cream together and season with salt and pepper to taste.
9. Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
10. Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
11. Let stand for 5 minutes before cutting.
12. Serve hot or cold!