The sausage quiche is a delicious snack for a great time, in addition to being an option to give out to those ingredients that have left us leaving other preparations and not we wasted. So ten present quiches or salads, excellent proposals to prevent food waste, in addition to allowing a variety of options.
Ingredients
- 1 sheet of puff pastry
- 3 large eggs
- 6 Frankfurt sausages
- 200 ml double cream
- 1 onion
- 50 grams of grated mozzarella or double cream
- Olive oil
- Salt and pepper
Preparation
The first thing you should do is preheat the oven to 180 °, so you have everything ready at the time of baking and you do not add you the recipe more time.
Extends the mass of puff pastry on a round mold that you've oiled previously, this will prevent the dough from sticking. With a fork, click mass everywhere. It is essential that you cover the side edges of the mold with the mass and fix it, because if you don't, when baking it this lower and then there will be no form that you can fill in the quiche. It now pre-hornea the dough for 10 minutes.
In a separate bowl, whisk eggs until well incorporated, then add the cream and pepper. Stir until cream has blended well with the other ingredients and put half of the grated cheese.
In a separate pan, heat a little olive oil and fry the onion, which we previously finely chop. Leave it on fire until it is transparent, but until browned. Remove from fire in a deep Bowl and cut the sausage into thin slices, which you freirás for a minute in the same Pan where the onion sofreiste. Then add them to the container where is the onion and set aside.
Give them a few minutes so the flavors permeate. Add the onion and sausage to the mix that you have previously prepared. Very well stir all of these ingredients to make the flavors permeate.
What you should do now is pour the mixture within the pre-horneada mass, it is best that you do not desmoldes it until everything is ready, watch that does not spill out the sides and creates an outer layer with the grated cheese which you have left.
Your quiche is almost ready. You have to wear again cast to the oven, which must remain hot and leave it in for about 30 minutes, you will see how it gets spongy and super juicy.
Remove from the oven and pan being careful not to break the quiche. Once you are ready, you can serve it hot or room temperature, it is delicious both ways. This will be an excellent breakfast or you can serve small portions to input mode for your lunch or dinner. Remember also to accompany it with a salad and a good drink and is now, to enjoy this dish, although the recycling product, is extremely tasty.
Additional tips
- We recommend using mass breeze when you don't go to eat the quiche of the day, because it has a longer life span after prepared.
- You can actually use the cheese that you like, will affect the taste of the recipe in the sense that will bring higher or lower salinity, so don't forget to check the salt.
- Click mass will avoid you to climb, which is vital for your recipe.
- You can choose to press the dough against the edges helping paper aluminum that you withdraw once pre-cocines it.
- In case that you want to give more prominence to the onion cut into large pieces and leave it less time in the Pan when it sautéing, or simply take it raw in the oven, this will depend entirely yourself.
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