So there’s this myth floating around the internet that our taste buds change every 7 years. I say “myth,” because my very brief research into this matter has yielded no scientific evidence to support that particular claim, so I can’t buy into it. However, after having read a bunch of abstracts for sciencey articles that contain terms like “psychophysical,” I accept the premise that our perceptions of how things taste changes over time.
For instance, what I pieced together from this abstract is that adults are more sensitive to how sweet something is than children and adolescents and that children and adolescents prefer things sweeter than adults. (What I just wrote is probably a gross overstatement and generalization of the actual findings, but whatever.) This seems to fit with what I’ve been experiencing lately. Recently, I’ve noticed that I want sugary things less and less often. As a kid, dessert was pretty much the best thing ever. Nowadays, I’ll take a salty snack over a sugary treat almost every time. And yet, I still love to bake. Life is strange.
But this is really just a long-winded way of saying that I’ve recently become kind of obsessed with savory pastries and baked goods. So when I wanted to make pie dough, I decided a quiche was the perfect way to go with that. The sausage is a nice change of pace from the more common ham, bringing a little spice to the whole thing. The brussels sprouts fill the veggie quota, which clearly means that it’s healthy and the onion and apple round out the whole affair. Plus, you know, eggs. I love eggs. And the other thing that’s great about savory pastries? They can be breakfast, lunch or dinner. How exciting is that?
- 10 to 12 oz pie dough, chilled
- 11 oz Mild Italian Sausage
- 3 Tbsp Butter
- 7 oz Yellow Onion, thinly sliced (approx 1 medium)
- 12 oz Brussels Sprouts, cleaned and quartered
- 2½ oz Apple, peeled and diced (approx 1 small)
- 8 oz Eggs (approx 4 large eggs)
- 8½ oz Cream
- 2 oz Parmesan Cheese, grated
- 4 oz Cheese, shredded (cheddar, swiss, manchego...)
- ½ tsp Salt
- ⅛ tsp ground Black Pepper
- 10 inch, deep Quiche Pan
- Preheat the oven to 350 degrees F.
- Roll out chilled pie dough and fit it into the 10 inch quiche pan. Dock the dough with a fork, ball up a piece of parchment or aluminum foil to wrinkle it and then use it to line the dough. Place pie weights or dried beans over the foil and blind bake for 15 minutes. When finished cooking, remove the pie weights and foil, place the quiche shell on a baking sheet and set it aside.
- While the crust is blind baking, remove the casing from the sausages and cook them in a skillet, breaking them into small pieces. When fully cooked, remove them to a plate lined with a paper towel to drain the fat from the sausage, but leave any remaining fat or grease in the pan.
- Melt 2 Tbsp of the butter in the same pan in which you cooked the sausage. Add the onions and cook until soft and slightly caramelized - about 20 minutes.
- Remove the onions to a bowl and add the brussels sprouts to the pan, along with the remaining tbsp of butter.
- Saute the brussels sprouts until tender. If necessary, add up to 2 tbsp of water to the pan to help cook the sprouts.
- In a large bowl, whisk together the eggs, cream, salt and pepper. Add in the cheeses, onions, sausage, brussels sprouts and apples and stir to evenly distribute all the ingredients.
- Pour the filling into the partially-baked quiche shell and put the quiche, still on the baking sheet, in the oven. Bake the quiche for 45 to 50 minutes - until the middle has set.
- Remove the quiche from the oven and let it sit for at least 20 minutes before serving.