Culinary Collage

Zuppa Toscana is one of my favorite soups, and I’ve made copycat versions of the Olive Garden classic at home over the years. My idea for this quiche was inspired by a lovely spinach and gruyere quiche I had at Dominique Ansel bakery in SoHo. A buttery crust, luxurious gruyere, and silky, savory custard transform the robust flavors of Zuppa Toscana soup into a hearty dish that is perfect for brunch or paired with a light salad for lunch. You could even use puff pastry and divide the quiche mixture to create Panera Bread-inspired individual breakfast souffles!

1 Frozen Marie Calendar pie crust or your favorite homemade pie crust (make sure it doesn’t have sugar as an ingredient)
¼ cup chicken stock
½ lb Italian sausage
1 heaping cup shredded gruyere
1 cup sliced russet potatoes, quartered
4 strips of bacon
1 small onion
1 small garlic clove, minced
6 eggs
1 tsp Salt
½ tsp. Pepper
(optional) ½ tsp. Red pepper flakes