by Heather Schmitt-Gonzalez / Sunday, November 10, 2013
Cheesy Italian Sausage & Kale Quiche
Today's Sunday Supper menu is focusing on one of those basic food groups. Maybe my favorite one of them all. Well, next to bread. Bread and CHEESE are equal in my book. Heck bread with cheese is pretty much what I call bliss. Anyway. Cheese makes everything better.
Take for example, this already stellar quiche. It's a glorious meal; slightly spicy sausage, ribbons of kale, and piles of paper-thin shallots - all resting in a thin, crispy phyllo shell. Sounds pretty amazing right? How in the world could it possibly get any better?
Cheesy tip: If you're making a quiche, tart, or any other dish with a crust, spread your cheese directly over the crust BEFORE adding the rest of your ingredients. It doesn't matter if you're using shredded, crumbled, or sliced cheese. As the cheese melts, it forms a protective layer of sorts, which keeps your crust from getting soggy.
- olive oil, as needed
- 12 ounces Hot Italian Turkey Sausage (or pork)
- 2 ounces shallots, thinly sliced
- 2.5 ounces kale leaves (curly or Tuscan), sliced into thin ribbons
- 1/2 teaspoon fennel seed
- pinch of crushed red chiles
- 6 phyllo pastry sheets
- 8 large eggs
- 1/4 cup (2 fluid ounces) heavy cream
- 4 ounces Castello Classic cheese, shredded
- freshly ground black pepper
If you cut into your quiche, and find that it is still slightly runny in the center, microwave by the slice for 2 minutes. This might turn the crispy outside layers of phyllo slightly soft, but if you let it sit for a couple of minutes, and the phyllo "crust" will crisp right back up.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.