Sausage & Roasted Fennel Breakfast Quiche
by Johnny Loua, Chef, Seattle, Washington
This quiche is ideal for a breakfast or brunch crowd. Assemble it the night before for added convenience, and bake in the morning. You can also assemble and bake the night before, then reheat before guests arrive.
- 2 cups sliced fennel
- 2 cups sliced leeks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 package phyllo dough
- 1 cup cherry tomatoes, halved
- 1 cup red onions, caramelized
- 1 pound Smart Chicken sausage, sliced
- 14 eggs, beaten
- 1 cup Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon oregano
Preheat an oven to 375°F. On a sheet pan, combine the fennel and leek slices, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30 minutes.
Grease a 10-inch spring-form pan well with oil, butter, or pan spray. Separate the phyllo dough sheets and press them into the pan, brushing each with butter while layering. Cover the bottom and sides of the pan. Mix the tomatoes, onion, and sausage together and spread over the phyllo crust. Combine the beaten eggs, Parmesan, salt, pepper, thyme, and oregano together in a bowl. Pour the egg mixture over the vegetables and sausage. Bake for 2 hours in a preheated 350°F oven. Remove and let rest for 10 minutes before slicing and serving.