In the kitchen

 

Some days I just need to be in the kitchen (with Don Barley)

Today's efforts produced Quiche.

Gruyere Cheese (grated by Don Barley)

Mild Italian Sausage

Carmelized onions (sliced by Don Barley)

Little vanilla

Pinch of nutmeg

Little bit of sweet basil and paprika sprinkled on top

I played around ('cause I can't help myself) with my friend Vickie's recipe.

We haven't tasted it yet, so I hope I didn't mess it up.

I used frozen deep dish pie crust which i put in the oven for about 5 minutes at 415 degrees, then took it out to let it cool.

After cooling for awhile and turning the oven down to 350

I layered into the crust some cooked mild Italian sausage, a layer of sliced carmelized sweet onion, a layer of grated gruyere cheese (5.3 oz. block) 

I mixed 4 eggs, a cup and a half heavy whipping cream, teaspoon of vanilla extract, a pinch of nutmeg, salt and pepper and poured over my layers.

I baked the quiche at 350 degrees for about 45 minutes. 

I'm not a good "measurer" and I'm not positive about the time or temp, truth be told.  I tend to fiddle.

That said - use this recipe only as a loose guide.

Your quiche is done when the end of a knife come out clean.  It will still be jiggly, but will sit up while cooling.