Wikipedia reads: “Quiche Lorraine was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine”

Well in my version there is a little of the above. You will need:

  • 1 pkt puff pastry, ready rolled
  • 1 mozzarella cheese (at least two days old)
  • 2 (or 3) Italian sausages, depending on size
  • 3 organic eggs
  • Louisiana  hot sauce (or, for extra heat, EL Yucateco‘ Salsa Picante de Chile Habanero) – optional

The reason this recipe calls for a two days old mozzarella is that otherwise the end product will be too runny, with time the cheese tends to dry out and this is what we want here.

Heat the oven at 180′ C

Line a pie pan with the ready rolled puff pastry (we will not blind bake this time) and dot it with the sausage (I have only  used one here), using your hands:

Add now the mozzarella, cubed coarsely

and the asparagus spears (I know mine looks so 80’s ), use your fantasy here

Add the (optional) hot sauce and the beaten eggs

Bake for 20 minutes, or until the pastry turns golden and both the sausage and mozzarella look cooked.

Served warm with a light salad, serves 4.

Sliced and accompanied by a glass of cold champagne is a perfect hors d’oevre for six.