X-O X-O Pizza Sausage Quiche in a Cast Iron Nonstick

Servings: 4

Teflon™ nonstick coating is now on a cast iron nonstick frypan. Lightweight and attractive enough with a porcelain exterior to serve tableside, you can find them by Technique at the QVC website.    



10 eggs

¾ cup half-and-half

½ cup grated Pecorino Romano cheese

Salt and Pepper

3 tablespoons olive oil

½ onion chopped

2 cloves garlic, minced

2 sweet Italian sausage links, sliced into ¼-inch pieces

1 cup (canned) crushed tomatoes

1 tablespoon dried oregano

4 ounces shredded Mozzarella cheese

2 ounces shredded Gruyere cheese

2 tablespoons chopped flat-leaf parsley

[Click for larger image] 


Preheat the oven to 400°. In a large bowl, beat the eggs with the half-and-half. Add the Pecorino Romano and a seasoning of salt and pepper; set aside. In a medium cast iron skillet with Teflon™ nonstick coating, heat 2 tablespoons of the oil over medium heat. Add the eggs and keep folding them over a few times with a rubber spatula. Place the skillet into the oven and bake until a golden brown, about 12 minutes. Remove from the oven but leave in the skillet.

Meanwhile, in a medium skillet with Teflon™ nonstick coating, heat the remaining oil over medium and sauté the onions for about 2 minutes. Add the garlic, cooking another minute. Add the sliced sausage and cook until browned -- about 4 minutes. Add the tomatoes and oregano and cook for about 8 minutes to thicken. Transfer the sausage/tomato mixture into the egg crust and top with the Mozzarella and Gruyere cheeses. Place back in the oven and bake another 8 to 10 minutes or until cheese is melted. Top with parsley and serve.

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