Leek and Italian Sausage Quiche


  • 1 9-inch partially baked pastry shell
  • dash white pepper
  • 1/8 teaspoon(s) ground nutmeg
  • 3 mild Italian sausages, remove from casing
  • 1 bunch(s) leeks
  • 1 cup(s) Gruyere, Swiss or Jarlsberg cheese, shredded
  • 4 eggs
  • + 3 more ingredients
    • 1 ½ cup(s) light cream or milk
    • 1 ½ teaspoon(s) salt
    • 2 teaspoon(s) butter

In a large frying pan, sauté sausage until it loses pink color. Stir until crumbly. Pour off all but 2 teaspoons drippings. Split leeks lengthwise and wash thoroughly under cold water. Shake dry and slice thinly. Sauté leeks with sausage until tender. Remove from heat and mix in half the cheese. ...

View full recipe at RecipeTips.com


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