This quiche is an easier version of the one I posted a few weeks ago Brie, Bacon, and Onion Quiche. The Brie and Bacon quiche uses a homemade pie crust which is amazing but takes a bit of work. This quiche uses store bought puff pastry which saves a lot of time and really how bad can puff pastry be…
One of the things that made it so special was the quality of the sausage. There is butcher in Deerfield Beach (which is a trek for me!) called Real Emil’s European Sausage Kitchen that makes all his own sausages and cured meats. It is just amazing. Anyone who lives within 90 minutes should visit. The owner is also really a nice guy he remembers us every time we come.
First line a cake pan with foil and place in a sheet of puff pastry. Push it into the sides of the pan and poke it with a fork so it doesn’t puff too much
Cover it with another layer of foil and add pie weights. Bake at 375 for about 20 mins. You know it is ready when you can pull the foil away without it sticking to the puff pastry
After 20 mins or so when you can remove the top layer of foil without it sticking push down the pastry a bit and poke with a fork to flatten it.
Put it back in the oven, uncovered, for about 30 mins until it is lightly browned. Poke and flatten with a fork a few more times
Make the filling by browning a few sausage links in a little bit of oil.
Take the sausage out and use the same oil to cook one large chopped onion
Then shred about 1 cup of Gruyere cheese and a few tb of Parmesan
Put all ingredients at the bottom of your puff pastry and pour over the custard filling found in this recipe: Brie, Bacon, and Onion Quiche
Bake about 1 hour at 350 until its brown on top and doesn’t jiggle. Let it cool before you cut it