Recipe: Quiche LeAnn
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word 'quiche' is from the German 'Kuchen', meaning cake.
Adapted for Induction Cooking
EQUIPMENT: 8-inch gourmet fry pan, pie pan, mixing bowl, whisk, kitchen machine food cutter
PREPARATION: 45 minutes | makes 8 to 10 servings
- 1 homemade pie crust, or ready made
- ½ pound maple flavored breakfast sausage, Johnsonville preferred
- 4 whole eggs, or 6 egg whites
- 2 cups half and half, or skim milk
- 4 ounces Swiss cheese, shredded #2 cone
- 1 medium shallot, minced
- 4 basil leaves, chopped
- Salt and pepper, optional
Preheat the fry pan over medium-high heat 330°F (166°C) heat, remove the sauce from its skin and sauté until cooked. Place on a paper towel to absorb excess moisture and grease. Press prepared shell in a greased pie pan and place sausage in shell. In the mixing bowl whisk the eggs and cream together, and stir in the cheese. Pour egg mixture over sausage. Bake in 325ºF preheated oven for 45 minutes.
Per serving (excluding unknown items): 312.4 Calories; 24.7g Fat (71.2% calories from fat); 11.0g Protein; 11.5g Carbohydrates; 130mg Cholesterol; 343 Sodium.