The Financial Diet by Chelsea Fagan & Lauren Ver Hage

Author:Chelsea Fagan & Lauren Ver Hage
Language: eng
Format: epub
Publisher: Henry Holt and Co.
Published: 2017-11-24T05:00:00+00:00

You will need:

• Butter for greasing the baking dish

• 3 large sweet Italian sausages, de-cased and crumbled

• 3 leeks, trimmed, washed, and thinly sliced

• Olive oil (optional)

• 3 cloves garlic, minced

• Salt and pepper to taste

• 8 large eggs

• ½ cup whole milk

• 2 ounces (½ cup) grated Pecorino Romano

• 1 tablespoon French mustard

Method:

– Preheat the oven to 375°F and lightly butter a 9 x 9-inch baking dish.

– In a large skillet over medium-high heat, cook the crumbled sausage until caramelized, about 8 minutes. Remove the cooked sausage from the pan, leaving the drippings.

– Add the leeks to the drippings in the pan, adding a touch of olive oil as needed to properly coat the leeks. After 2 minutes of cooking, while stirring the leeks, add the garlic. Lightly season the mixture with salt and pepper, and cook, stirring frequently, until the leek-and-garlic mixture is softened and cooked through, about 6 minutes total.

– While cooking down the leeks and garlic, in a large bowl mix together the eggs, milk, three-quarters of the cheese, the mustard, and a pinch of salt and pepper. Set aside.

– When the leek, garlic, and sausage mixture is fully cooked, add to the egg mixture. Stir well and pour into the prepared baking dish. Top with the rest of the cheese.

– Bake the quiche for 40 minutes, or until the quiche is golden brown and firm throughout.

– Allow quiche to cool 10 minutes before slicing and serving.

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