Sausage, Asparagus, Cheese Quiche

What’s baked in a 9 inch round dish and emerges puffy, light, rich, creamy, salty, spicy, flaky and crunchy? Here’s another hint…It can be enjoyed for breakfast, lunch, or dinner and originally consisted of egg and crème custard and German smoked bacon or pork pieces. Too easy, right?

My Sausage, Asparagus Cheese Quiche delivers on all that and goes down really well along side a Pomegranite Mimosa.

How many of you think Quiche was invented by the French? No, we actually have the Germans to thank for this egg creation. It originated in the medieval kingdom of Lothringen, which the French later named Lorraine. The word Quiche is from the German, “Kuchen”, meaning cake.

Can you believe the first pies were not made with cheese? A crucial ingredient, in my opinion! The current version served in France still does not include cheese, the custard base is thicker, the bacon is cubed, and there are no onions, another tasty addition I like to use.

Also interesting, the crusts originally were made from brioche bread dough rather than the pie or puff pastry crust that now supports this universal favorite.

Is this primarily vegetarian fare still considered an “unmanly dish”? I’m curious all you real men out there, do you eat quiche?

After World War II Quiche’s popularity migrated to England and to the U.S. in the 1960’s, where Julia Child with her famous French cookbooks is credited with its introduction.

Cheese, eggs, cream and crust are the beginnings of a quiche. Where you take this fluffy entrée from there is an open playbook. (my favorite way to play)

Here’s my Americanized version of "kuchen" or quiche:

Ingredients

1/2 tbsp. olive oil

1/2 cup bell pepper (red, yellow, or green)

1/3 cup onion chopped fine

1/2 cup asparagus chopped in approximately 1/8 inch rounds

1 pinch salt

1 pinch pepper

1/2 cup sausage browned and crumbled

5 large eggs

1/2 cup heavy creme

1/4 cup feta cheese

1/2 cup Asiago, Parmesan, and Romano cheese

1/2 tbsp fresh dill

1 tbsp. fresh parsley

1 frozen pie crust (I used Marie Colanders)

Directions

Bake crust for 15 to 20 minutes at 350. Let cool. Increase temperature to 375.

In a skillet saute pepper, onion, and asparagus in oil until tender. Sprinkle with salt and pepper. In a separate pan brown sausage, crumble, and drain. Whisk eggs and creme. Combine eggs, creme, and sausage to vegetables. Stir in herbs and cheese.

Pour into crust. Bake at 375 for 30 to 40 minutes until quiche is set and lightly browned on top.

I use a pie ring protector to prevent the crust from getting too brown. You can find these at kitchen supply stores like Kitchen Barn or Bed Bath And Beyond. Wrapping the crust in aluminum foil works also but the ring is much easier and won't fall off.

Whether you choose sausage, bacon, poultry, seafood, an array of fresh veggies like mushrooms, onions, asparagus, broccoli, and tomatoes there are no rules when it comes to this pillowy pleasure. Try my Sausage Asparagus Cheese Quiche or invent one of your own. Just enjoy and let me know how it turns out!

Pomegranite Mimosa

2 cups chilled pomegranite juice

1 cup chilled orange juice

1/2 cup orange liqueur (triple sec or cointreau)

1 bottle chilled champagne (Cava or Prosecco)

Mix the liqueurs and juices. Slowly top off with the champagne.

What’s the most unusual ingredient you’ve tasted in quiche? Are you a quiche connoisseur? I’d love to hear about your best recipe and how you developed it!