Monday, April 26, 2010

Sausage-Leek-Artichoke Quiche

What a great recipe!!! In my cooking class last week, one of the main things we learned, was how to make pie crust. After I made the crust, My friend, Lisa Wachob, who had us to her house for the class, made this filling, and we all enjoyed it so much. A Cuisinart or food processor is a real help with this recipe, as there is lots of chopping involved. Thaks, Lisa, It turned out beautifully and now you can make your own crust!! You can find the pie crust recipe here on my website also.

Quiche Shell- Find recipe for single pie crust on this site or you can buy Pillsbury pie crusts in the grocery. Rollout to fit in a quiche or tart pan or 10 inch pie pan. this really makes about enough to fill 2- 8 or 9 inch pie pans. Bake the crusts in a 375 degree oven for 10-15 minutes, or very slightly brown on bottom.

Meat Filling:

1 lb. ground sausage(Use Jimmy Dean sage, regular or you could mix in some mild Italian sausage)

3 Leeks(clean carefully) and slice thin

1 TBLS butter

2 cups Gruyere cheese, shredded(use Cuisinart!)

4 canned artichoke hearts, chopped(Cuisinart) this is one can

Cook sausage in a skillet, breaking it up with a spoon. Put cooked sausage in a bowl. Add the butter to the skillet used to cook the sausage and saute the leeks until soft. Place the leeks in the bowl with the sausage. chop the artichokes and add to the sausage mixture- Stir to combine.


2 cups whole milk

2 cups cream

6 Eggs

2 teaspoons Kosher salt

1 teaspoon white pepper

1 teaspoon nutmeg

You may also add a little paprika, black pepper, garlic powder, or oregano.

Choose the ones that appeal to you. I usually add a little garlic and oregano.

Combine the eggs, cream, milk, and seasonings in a food processor or blender. Process on low about 5 seconds and then blend until batter is light and foamy, about 30 seconds. Don't over process, don't want all foam.

Place the tart pan on top of a RIMMED cookie sheet covered with foil. Spoon half of the meat mixture into the bottom of the tart pan. Top with half of the cheese. Pour half of the batter over the top of it all. Spoon in the remaining sausage mixture, sprinkle with the cheese and pour the rest of the batter over all. It will be VERY full. Bake at 375 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.If top is getting to dark when you check, place a piece of tented foil on top to stop browning. Let stand at least 15 minutes before serving.


You can make it ahead, bake it, refrigerate over night, cut in slices and freeze and then reheat frozen slices in a 375 degree oven for 20-25 minutes, covered lightly with foil.

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