Sausage and Leek Quiche

Sausage and Leek Quiche

Serves 4

1/2 recipe tart dough

8 oz sage sausage

1 leek

1 Tablespoon canola oil

3 eggs

1 cup heavy cream

1/2 cup grated fontina

1/4 cup grated parmesan

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Directions: Preheat Oven to 375* Prepare the quiche shell, but after removing pie weights, only continue to bake the crust for five more minutes. Remove the green part of the leek. Cut the remaining white part in half lengthwise and then into small slices. Dunk the sliced leeks in a bowl of water to remove any dirt and sand. Saute the leeks in canola oil for ten minutes until soft and translucent, remove to paper towel. Add sausage to the same pan and saute, breaking up into small pieces until cooked through. Whisk the eggs together with the cream and add the sausage, leeks and fontina cheese. Pour mixture into quiche crust, sprinkle the parmesan over the top and bake for 30 - 40 minutes or until golden around the edges and the middle is no longer liquid. Enjoy!