In life sometimes the slow lane is the best one to be in. Whether it means setting aside time for friends and family or taking pleasure in the little things in life I say slow is the way to go. When I met my husband I quickly learned one of the best lessons he has ever taught me. He hailing from foreign lands quickly made it clear that I needed to ‘give it a rest. He didn’t value qualities like punctuality quite like I did. He taught me that the world would not combust if I was a few minutes late and that there was nothing better than taking pleasure in the little things in life like a nice meal, or spending time with the people you love. This sausage quiche recipe is all those things.
When I discovered photography and how it can expose the beauty in the imperfect I found myself collecting 300 year old metal plates and salvaged wood from old farms across the United States. Odly finding the beauty in the everyday really helped me to learn that lesson.
All of that prop sourcing calls for coffee breaks and taking time out with family. When you are taking time out this weekend make this tart from scratch and leave a little time to take it slow. Enjoy what matters.
Sausage, Goat Cheese and Fresh Herb Tart
Single pie crust
4 ounces spicy sausage
½ cup chopped chives
½ cup chopped orange bell pepper
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fennel fronds
3 ounces goat cheese, room temperature
1/3 cup grated Parmesan or Parmigiano Reggiano cheese
1/3 cup grated white cheddar cheese
Preheat oven to 375 degrees F.
Prepare pie crust and place in 9-inch tart pan.
Crumble sausage in skillet and cook over medium heat until browned. Drain sausage on paper towel. Sauté chives, bell pepper, dill and fennel in the grease left in the skillet until softened. Set aside to cool.
In mixer, with paddle beater, beat goat cheese and eggs until smooth. Stir in cheeses and sausage mixture. Pour mixture in the crust and bake covered for 30 minutes, then uncovered for 20 minutes or until fully set.