I love this recipe for summer – not because it makes use of the fresh from the farmers market produce, or it’s cold or really light – but because it is so practical. It can be made ahead, it can be frozen and it can be easily transported. It’s a great thing to have on hand for breakfast on a fun, busy summer weekend. Maybe if family is visiting or the kids have a sleepover. And it’s a dream to take to lake, beach or mountain house. It’s pretty sturdy, so wrapped in tinfoil it can sit on top of a cooler on the car ride and just popped in the oven to heat in the morning. I am even okay with using the frozen pie crust that already comes in a tinfoil pan. In fact, with that, it’s really easy to whip up in a vacation kitchen that may not have a ton of special equipment. The ingredients are probably readily available at even the small vacation town groceries. And honestly, I call this breakfast, but it makes a great lunch or a light supper.
Use any kind of flavorful breakfast sausage you like – mild or spicy, sage or maple, even turkey. Same goes for the cheese – a sharp cheddar appeals to most palates, but any good melting cheese like gouda or fontina, Swiss or Monterrey jack works. You could even use a spicy sausage and some pepper jack for a little kick. Sage pairs so well with pork sausage, but you can leave it out or use oregano or thyme. I am pretty generous with the amount because I love it so much, use less if you like. I love the lightly caramelized onions, but you can skip that step and cook them with the sausage just to wilt and soften them.
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Ingredients
pastry for one 9-inch quiche, homemade or store bought
1 small yellow onion, finely diced
2 Tablespoons olive oil
1 pound breakfast sausage
2 cloves garlic, finely minced
1/4 cup chopped fresh sage, divided
4 ounces cream cheese, softened
2 cups grated cheddar cheese
6 large eggs
1 ½ cups heavy cream
Kosher salt and black pepper
Directions
- Heat the oven to 350 degrees. Spray a 9-inch tart or quiche pan with cooking spray. Fit the pastry crust into the pan, pressing it up the sides and pinching together any gaps or breaks in the pastry. Place on a rimmed sheet pan for easy oven transfer, and line the pan with foil for easy cleanup in case of drips.
- Heat the oil in a medium sauté pan and add the onions. Cook over medium high heat until the onions beginning to soften and brown slightly. Pour in ¼ cup of water and cook, stirring, until the water has evaporated and the onions are a nice caramelized even brown. Crumble in the sausage and cook, stirring frequently and breaking the sausage into crumbles, until it is cooked through and no longer pink. Add the garlic and cook a further minute, the sprinkle over 2 Tablespoons of chopped sage. Drain the sausage in a wire mesh strainer, wipe out the pan with a paper towel and return the sausage to the pan. Add the cream cheese, cut into cubes, and cook, stirring over low heat until the cream cheese is melted and coats the sausage. Leave to cool slightly.
- Beat the eggs in a medium bowl, then add the cream and whisk to combine. Season well with a teaspoon of salt and many generous grinds of black pepper. Spread the sausage mixture over the bottom of the crust, then evenly distribute the grated cheese over the sausage. Whisk the remaining chopped sage into the eggs and pour it over the sausage. Let it settle and permeate the sausage filling, then transfer to the oven. Bake for 35 -40 minutes, until puffed and golden and the center no longer jiggles.
- You can serve right away or at room temperature. Or cool, cover and refrigerate overnight and heat at 300 degrees until warm through. To freeze, cool completely, wrap tightly in plastic wrap then in foil. Freeze for up to three months, thaw overnight in the fridge.
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