X-O X-O Pizza Sausage Quiche in a Cast Iron Nonstick

Ingredients 10 eggs ¾ cup half-and-half ½ cup grated Pecorino Romano cheese Salt and Pepper 3 tablespoons olive oil ½ onion chopped 2 cloves garlic, minced 2 sweet Italian sausage links, sliced into ¼-inch pieces 1 cup (canned) crushed tomatoes 1 tablespoon dried oregano 4 ounces shredded Mozzarella cheese 2 ounces shredded Gruyere cheese 2 tablespoons chopped flat-leaf parsley [Click for larger image]

Directions

Preheat the oven to 400°. In a large bowl, beat the eggs with the half-and-half. Add the Pecorino Romano and a seasoning of salt and pepper; set aside. In a medium cast iron skillet with DuPont™ Teflon® nonstick coating, heat 2 tablespoons of the oil over medium heat. Add the eggs and keep folding them over a few times with a rubber spatula. Place the skillet into the oven and bake until a golden brown, about 12 minutes. Remove from the oven but leave in the skillet.

Meanwhile, in a medium skillet with DuPont™ Teflon® nonstick coating, heat the remaining oil over medium and sauté the onions for about 2 minutes. Add the garlic, cooking another minute. Add the sliced sausage and cook until browned -- about 4 minutes. Add the tomatoes and oregano and cook for about 8 minutes to thicken. Transfer the sausage/tomato mixture into the egg crust and top with the Mozzarella and Gruyere cheeses. Place back in the oven and bake another 8 to 10 minutes or until cheese is melted. Top with parsley and serve.

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