Sausage and Leek Quiche

One of the best parts about weekends and something I look forward to all week, is waking up with plenty of time to make a big breakfast and then taking even more time to enjoy it sitting down in the dining room. It's so much better than the apple I usually grab on the way into work during the week. This brunch consisted of a sausage and leek quiche, sausage on the side for the boyfriend, fruit for me, one french press for him and a pot of tea for me and a liter of fresh-squeezed orange juice for the both of us. What a way to start a morning. Now that I've bribed him with homemade breakfast, we can get on with repainting my bedroom - this weekend's home improvement project.

Sausage and Leek Quiche

Serves 4

1/2 recipe tart dough (the leftover half from here)

8 oz sage sausage

1 leek

1 T canola oil

3 eggs

1 cup heavy cream

1/2 cup grated fontina

1/4 cup grated parmesan

Preheat Oven to 375*

Prepare the quiche shell according to directions found here, but after removing pie weights, only continue to bake the crust for five more minutes. Remove the green part of the leek and reserve for another purpose (stock or the compost pile). Cut the remaining white part in half lengthwise and then into small slices. Dunk the sliced leeks in a bowl of water to remove any dirt and sand. Saute the leeks in canola oil for ten minutes until soft and translucent, remove to paper towel. Add sausage to the same pan and saute, breaking up into small pieces until cooked through. Whisk the eggs together with the cream and add the sausage, leeks and fontina cheese. Pour mixture into quiche crust, sprinkle the parmesan over the top and bake for 30 - 40 minutes or until golden around the edges and the middle is no longer liquid. Enjoy!