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Italian Sausage & Cheese Quiche

Cummulative Rating

Servings
Makes one 9 inch quiche
Difficulty
Easy

Ingredients

For crust:
1-1/4 lbs. russet potatoes, peeled and sliced into 1/4" slices

For quiche:
1/3 cup grated Parmesan cheese
1/8 teaspoon Paprika
3/4 lb. gf Italian sausage*
2/3 cup gf ricotta cheese
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
3 Tablespoons chopped parsley
4 large eggs
1-1/2 cups half & half
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg

Directions

For crust:
Preheat oven to 400 degrees F. Butter a 9" pie dish.
Place potato slices in a steam basket over simmering water and steam, covered until potatoes are just tender. Drain and spread out on a rack to cool. Line the bottom of the pie dish with potato slices and then line the sides of the dish.

For quiche:
Preheat oven to 400 degrees F.
Sprinkle Parmesan cheese and paprika over the bottom of the potato pie shell. Heat a heavy skillet over medium-low heat and crumble the sausage into the skillet. Cook until all the sausage is done, but not necessarily browned. Pour off any excess fat and add ricotta, salt, pepper and parsley. Stir to blend and remove from heat. In a medium bowl, beat the eggs then add half & half, salt, cayenne and nutmeg. Place the pie plate on a baking sheet and pour in the filling. Bake for 45 minutes. Remove from oven and let set for 10 minutes to let custard set.

Tips

For Italian Sausage:
1 pound ground pork
1-1/4 teaspoon fennel seeds
1 teaspoon anise seed
1 teaspoon paprika
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoons coarse ground pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes

Blend all ingredients together. For best results, refrigerate overnight.

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Reviews

Posted By Member: Keisha
Posted Date: 9/23/2007

Instead of doing the potatoes as the crust, I do a crustless quiche and the family and friends who tried it loved the quiche. I am getting request all the time. I’ve also made modifications. Instead of using half and half, I make it creamier and add heavy cream and I use different cheeses instead of Parmesan.

Posted By Member: Pat
Posted Date: 4/10/2008

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