Quiche with meat and potatoes

Ingredients:

• 1 sheet chilled pie dough (from a 400g package)
• 450 g raw Italian sausages without casings (hot or sweet)
• 6 slices bacon, cut into pieces
• 1 cup leftover mashed potatoes
• 6 large eggs
• 1.5 cups of cream with 10% fat content
• 1 medium head of frisée or romaine cabbage
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tablespoons extra-virgin olive oil

Preparation:

1. Preheat the oven to 200°C (400°F). Pour the dough into the pie pan, fold the edges in, and line with foil. Place pie weights, dried beans, or rice on the foil and bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until golden brown, about 15 more minutes. Remove the crust from the oven and let cool. Reduce the oven temperature to 190°C (350°F).
2. Place the sausage and bacon in a cold, large skillet over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain the fat.
3. Spread the mashed potatoes evenly over the bottom of the pie crust. Top with the sausage and bacon. Whisk the eggs in a medium bowl with the cream, 1/2 teaspoon of salt, and a few grinds of black pepper; pour the egg mixture over the meat. Bake until the quiche is set, 35-40 minutes. Set aside and let the quiche cool slightly.
4. Tear the frisée into bite-sized pieces and wash thoroughly. In a salad bowl, combine the vinegar, mustard, 0.5 teaspoon of salt, and a few grinds of black pepper. Whisk in the olive oil in a slow, steady stream to create a smooth, slightly thick dressing, then add the frisée and toss to coat evenly.
5. Serve the quiche warm or at room temperature with a salad.