this is quite yummy and actually doesn't take as long as you might think. I prefer the bread crust you can hold it while you eat. the tartlet pans are like the throwaway pans you get at the grocery store. the deep dish size are TABLE TALK pie size (very New England reference)

QUICHE LORRAINE

2 egg
1 breakfast sausage
1 boiling onion
2 slices of bread or (1/4 pasty dough)
1 tbls butter
salt
pepper
cooking spray

TOOLS
skillet
2 mini 1" deep pie pan or 2 tarlet pans
(if using tartlet pans use only 1 egg)

PREHEAT 375

PREP
slice onion thinly
remove meat from casing
grease pans

DIRECTIONS
Saute onion & sausage meat in butter
until all the redness is gone.

Bread Crust,
roll bread 1/8" thick,
spray both sides with cooking spray
Line tart pan and trim excess.

if using Pastry crust:
roll out pastry 1/8" thick.
cover tart pan and trim excess,
recombine, reroll and line 2nd pan.

put half the sausage & onion mixture in each tart.
pour half the egg mixture in each.
bake 25-30 mins or until center is firm and edges are puffed.