Good news! In less than a week RuPaul’s Drag Race returns to our screens – express on Stan in Australia, no less … and no, I’m not sponsored, just grateful. As good as it is that it will be returning to our TV purse first, this time next week I will be supporting the first queen told to sashay away by Mama Ru and Michelle.

Holy crap – talk about being a dippy downer, right?

While this time next week we will have lost our first queen, it means that the gentlemen will have started their engines and the best woman will be on the way to winning … as per the rules, I guess. As such, I knew that I had to conclude our culinary countdown with the reigning Queen – not reigning All Star Queen … or the Queen of Hearts – Bob the Drag Queen.

Bob and I have been friends for close to a decade and I was so thrilled that he was not only competing on a season of Drag Race but also that he competed on a season featuring my dear friend David Sedaris as a guest judge.

I’m not saying Dave helped rig it in Bob’s favour … but I’m not not saying it, you know? I mean, a bottom two appearance sure can counteract apparent cockiness.

Given how busy Bob has been since snatching the crown, we haven’t been able to hang-out post coronation so it was such a treat for us both to take time out, gab about his victory, discussed his appearance on the underrated High Maintenance (and about him getting me unbanned from the set for misunderstanding what exactly was edible) and of course, celebrate the upcoming season.

Since it was a celebration of all things hiding sausage, I couldn’t go past whipping up our favourite catch-up meal, my Bob the Drag Quiche.

 

 

Delicate and fluffy on the outside, robust and packed full of sausage on the inside, this is the perfect dish to mark one week until the Season 9 girls kick off their race.

Enjoy!

 

 

Bob the Drag Quiche
Serves: 4.

Ingredients
2 sheets shortcrust pastry
6 italian sausages, casings removed
6 eggs
¾ cup heavy cream
salt and pepper, to season
2 large potatoes, cubed and baked until tender, cooled
⅓ cup chargrilled capsicum, roughly chopped
1 cup parmesan, grated
a few sprigs of basil, leaves torn

Method
Preheat oven to 160°C.

Lightly fry the sausage in a skillet until browned and transfer to a paper towel to absorb the excess fat.

Whisk the eggs, cream and seasoning in a large bowl until combined.

With everything prepped, place the sheets of pastry on top of each other and using a rolling pin, roll them together until they are just a bit thicker than one original sheet. I feel like it sounds confusing but I’m going to have faith in the fact you get it. If not, berate me in the comments please!

Carefully lay the pastry into a quiche dish, ensuring there is no air trapped underneath. Prick the base with a fork, line with baking weight and blind bake for about ten minutes. Remove the baking weights and bake for a further five minutes.

Crumble the drained sausage, potato and capsicum over the base of the quiche. Pour in the egg mixture, top with parmesan and transfer to the oven to bake for 30-45 minutes, or until golden and set.

Remove from the oven, sprinkle over the basil and allow to rest for five minutes.

Then devour.

 

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