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Sausage and Onion Quiche

Source:  From Julia Child's Kitchen, Parade Magazine, July 15, 1984

Note:  A can of salmon in place of the sausage would be healthier!  She also tells you how to use pre-baked pie shells. I think this is a hint for the non-purist, harried homemaker who aspires to be Julia Child but can't do quiches. You can also use an 8" upside down cake pan. 

2 cp minced onions
2 T butter or oil
1/4 cp dry white French vermouth
Seasonings: salt, pepper, sage
2 Italian-style sausages
The custard: 3 "large" eggs blended with enough milk or cream to make 1 1/2 cps in all
1/4 cp grated Swiss cheese

Preheat oven to 375
Cook onions in butter or oil; add vermouth and boil rapidly to evaporate liquid.
Season carefully and spread into the pre-baked shell.
Meanwhile, steam the sausages 10 Min, slice them on the bias and brown lightly in oil.
Pour custard to within 1/8" of shell rim.
Spread on the cheese and arrange sausage slices on top.
Bake in upper middle level for 35 Min, or til puffed and lightly browned under the sausages.