Sundays with Friends: The Driven Cook

I have had this ridiculous urge to make quiche lately. Not that super healthy, weight-loss quiche (that I have been guilty of making in the past, and wish I had lived a little and made a real quiche). But, that rich, full of flavor quiche. The kind where when you take a bite of it, you have to question if you really made it or not. Haven’t you ever had to replay the process of cooking the food in your head when you tasted a really good dish of yours, just to remind yourself that you really did make it? I sure have. I surprise myself and others daily sometimes. *smiles*

For today’s Sundays with Friends, I want you to meet Ashley from The Driven Cook. Her website saying is “mmm, food.” The best part of that saying…the period. It’s like there’s nothing left that she really needs to tell you. She basically just told you everything in two words with clever punctuation…she writes about food, and it’s good food…food that makes you go “mmm”. That’s the best kind of food to have, Ashley! Thank you for sharing with us, and welcome to The Onyx Plate!

Click here to view Ashley’s website, The Driven Cook.

Quiche: Sausage, Broccoli and Onion via The Driven Cook

I’ll admit that sausage, broccoli and onion sounds like a weird combination. It was originally supposed to be with asparagus instead of broccoli, but it didn’t work out that way. It was still a great quiche. The beauty of quiche is that you can put just about anything you have in it. I suggest at least one veggie and one meat.

Not convinced by my weird intro? The weird combination of sausage and broccoli? The key here is the awesome egg and heavy cream mixture I put in. It’s light and rich at the same time. I didn’t think I would use (or fit) all 6 eggs in my 9″ tart pan, but it was just right.


  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper, to taste
  • 2 cups vegetables (I used broccoli and about 1/4 cup of chopped
  • 1 pound sausage, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie

Preheat oven to 375F.

Put pie crust in pie pan. It’s a week night, so I didn’t make my
own crust. Totally up to you!

I have two things to brag about here: my favorite Le Creuset pie
plate and my brand new granite counters!

Whisk together eggs, cream, salt and pepper.

Cook sausage and chopped onions.

When the sausage is browned, add broccoli. You want to cook the
veggies first so they don’t cook in the quiche and make it runny.

Pour egg mixture into pie pan and then add sausage and

Top it off with lots and lots of cheese!

Bake for 35-40 minutes until cheese is golden brown and egg
mixture is set.

See? That’s what you’re looking for.

Absolutely perfect. My secret? The Le Creuset pie plate.
Seriously worth the extra money.

Serve with a salad and a chilled glass of white wine.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: