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1
Preheat the oven to 400F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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6
Keep the pie shell close by, as you will add ingredients one at a time.
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7
To prepare the filling, melt the butter in a medium skillet over high heat.
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8
Add the onions and saute until they achieve a golden brown color, approximately 5 minutes.
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9
Spread the sauteed onions across the bottom of the pie shell.
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10
Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing.
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11
Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked.
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12
When you have finished cooking the sausages, increase heat to 425F to let the oven preheat for the pie.
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13
Let the sausages cool, and then cut them into 1/2-inch pieces.
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14
Evenly distribute the sausages over the onions.
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15
Cover the sausages with a layer of evenly distributed provolone slices.
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16
Sprinkle the parsley over the provolone layer.
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17
In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper.
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18
Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
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19
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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20
Reduce the heat to 350F, and continue baking for 40 minutes, or until the quiche is firm in the middle.
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21
Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
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22
Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days.
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23
An uncooked quiche can be stored in the freezer for up to 2 months.
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24
To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface.
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25
Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
