About 12 hours ago, I left my house to go to work. I've spent about an hour and a half driving today (hey, that's my commute) and had over an hour of physical therapy. I sat down about 10 minutes ago. I am exhausted and my verbal abilities are currently at the fbbbt, fbbbt, fbbbt level. I fully intend to be asleep within the next two hours. Lest you think I'm superwoman and somehow managed to whip up this quiche in the midst of all that, allow me to disillusion you. I did not. This is something I made last week. Back when I had time to myself and energy and eloquence.
SAUSAGE AND BLUE CHEESE QUICHE
1 1/2 C thinly sliced sweet (Vidalia) onions
1 T extra virgin olive oil
3 links of sausage, casings removed (for me this was between a 1/2 and 3/4 of a pound)
1-2 oz blue cheese (get what you like) crumbled
1 half recipe dough
1 1/2 C milk
1/2 C egg beaters + 1 egg (alternately, 3 eggs)
Preheat your oven to 400 F.
Place the thinly sliced onions in a pan with the tablespoon of olive oil. Cook on low heat, watching closely to make sure they don't burn. Cook for 15-20 minutes until they are soft and sweet. In the meantime, remove the casings from your sausage and add to another pan. Cook over medium heat using a spoon or spatula to break the sausage up into crumbles. They should be done in about 10 minutes. Drain and set on a paper towel covered plate to dry a bit. Roll out your dough and place it in a 9" pie plate. Place foil over the dough and then fill with pie weights. Bake for 8-9 minutes then remove the foil and weight, prick the dough with a fork and bake for 2 more minutes. Remove and let cool for a few minutes while you whip up the custard. In a large bowl, combine the milk and eggs and whip until frothy. In another bowl, mix together the sausages, the onions and the blue cheese. Evenly distribute the sausage mixture in the bottom of your pie crust. Pour the egg and milk mixture over the top. Bake at 375 F for 25-30 minutes or until the center is set. Let rest for 10 minutes before eating.