Ingredients: 1 tablespoon fine bread crumbs A bit of butter 1 cup finely sliced leeks 5 oz bulk mild Italian sausage A bit of peanut oil (not the toasted sort) 1½ cups of shredded Gruyere cheese 4 large eggs 6 oz heavy cream 6 oz milk Pinch of salt

Method: Preheat oven to 400 degrees F. Lightly butter an 8 inch quiche dish and then sprinkle with bread crumbs. Heat the oil in a large fry pan and sauté the sausage meat stirring with a wooden spoon, continually moving the sausage and breaking it up.  As it loses some of its rawness, add the leeks and continue to sauté until the sausage is just browned and the leeks are tender. Take off the heat, drain and let partially cool. In a mixing bowl, whisk together the eggs, cream, milk and salt.  Spread the sausage and leeks on the bottom of the quiche dish.  Sprinkle the cheese evenly on top.  Then pour in the liquid mixture being sure not to over fill.  Bake for about 25- 30 minutes until the top is golden and the custard is set.  Oven times may vary depending on your appliance.  Remove from oven and wait a few minutes before cutting into servings.

Crustless Quiche

You won’t even miss the crust on this quiche.  The recipe is to serve hot but it is also good chilled.