Sausage and Provolone Quiche

Name: Sausage and Provolone Quiche
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); 2 tablespoons unsalted butter (or 2 tablespoons vegetable oil); 1 cup chopped onions; 3/4 pound Italian sausage (about 4 links); 3/4 cup thin provolone cheese slices; 1/8 cup chopped fresh parsley; 3 large eggs; 1 1/2 cups half-and-half; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

January 24, 2012

Provolone cheese provides the dominant flavoring in this recipe, so select the variety carefully, according to your taste preferences. If you like a sharper taste, err toward provolone piccante; if you’re in the mood for mild, provolone dolce is the way to go. The inclusion of sausage makes this quiche a great breakfast selection.

Recipe notes

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