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."
photo by Shuzbud photo by Shuzbud
photo by Shuzbud
Ready In:
1 quiche




  • Preheat the oven to 350°F or 180°C.
  • 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.
  • Prick the base of the pastry with a fork.
  • 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.
  • Add the red onion and cook for a further 2 minutes.
  • Remove from the heat. Evenly spoon the italian sausage and red onion into the pastry shell.
  • Scatter the cheese over the sausage mixture.
  • Mix the eggs and cream together and season with salt and pepper to taste.
  • Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
  • Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
  • Let stand for 5 minutes before cutting.
  • Serve hot or cold!

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