This sausage and caramelized onion quiche is one of Judy Crow's favorites to pair with sparkling wine from Crow Vineyards.
Ingredients
SERVINGS: 4 Serving(s)
- 1 prepared pie crust
- 1 onion sliced into strips
- 2 patties beef or pork sausage (about ¾ cup)
- 1 cup half-and-half milk
- 4 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped parsley
- 1 cup shredded cheese, preferably Eves Colby
Preparation
Warm the oven to 350º. Caramelize the onions in butter or olive oil and set aside. Brown the sausage, breaking it into small pieces as it simmers.
Place the pie crust in a baking dish. First, line the crust bottom with sausage, then add the onions. Mix the remaining ingredients together and pour over the sausage and onions. Bake for 40 or 50 minutes until an inserted knife comes out clean.
Cut into quarters and serve with a glass of Crow’s Vidal Blanc — or two.
