Bonjour lecteurs! Looking for a new recipe that will be a hit à table now that the weather is getting nice and warm? Nothing says more summer dinner than a delicious Sausage & Zucchini Quiche. My mum used to cook it all the time, and I have very fond memories of us making it together as a little girl. I rarement share recipes, but I recently made one and I thought it was a must, so voilà my Frenchie twist on the Sausage & Zucchini Quiche.
Ingredients:
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a pie crust, pre-baked
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225 g of sausages, I like using Richmond Chicken Sausages
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1 medium zucchini, thinly sliced
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1 small onion, finely chopped
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1 cup shredded cheese (cheddar, Swiss, or Gruyère recommended)
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4 large eggs
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1 cup half-and-half or whole milk
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Salt and pepper, to taste, but you can also add some spices for extra taste like bay leaves black pepper
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1 tbsp olive oil
Instructions:
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Preheat oven to 190 degrees
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Prepare the filling:
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Cut the onion finely and put it to melt for 5 minutes in a little olive oil, add the sausages
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Add the zucchini cut into slices. Put a pinch of thyme and a little salt
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Cook until just tender, about 3–5 minutes. Remove from heat and let cool slightly.
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Assemble the quiche:
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In a bowl, whisk together eggs, half-and-half, salt, and pepper.
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Spread the sausage-zucchini mixture evenly over the pre-baked crust.
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Pour the egg mixture on top, ensuring everything is well distributed.
- Sprinkle cheese over the mixture.
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Bake:
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Place the quiche on a baking sheet and bake for 35–40 minutes, or until le centre is set and the top is golden brown.
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Let it rest for 10 minutes before slicing.
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Serving Suggestion:
Serve warm or at room temperature with a side of fresh salade et voilà! If any leftovers, it’s also délicieux cold so you can always add one or 2 slices in their packed lunch the day after.
Now I am far from being a grand chef like Alain Ducasse or Raymond Blanc, but I am sure it will be a succés with your tribe!
Fancy another easy Frenchie recipe to try this summer? Try my Cherry Flan.
Bon Appétit!
Collaboration
