Monday, January 14, 2008

Sausage Quiche

My husband does not like Quiche. I, on the other hand, not only LIKE it-but it holds a special little crevice in the food section of my enlarged, clogged heart.

Only on rare occasions do I make it, usually when I can blame it on hospitality-not my own cravings. This is how this particular quiche came about.

You will need:

1 pie crust
1 lb. sausage (I used sage sausage)
1/2 green pepper
1/2 red pepper
1/2 c. shredded extra sharp cheddar cheese
1/2 of an onion, chopped
9-11 eggs

Brown the sausage. Chop the veggies. Break the eggs and add to a large bowl. Beat the eggs a bit. Add all the ingredients (except of course, the pie crust.) to the bowl and season with salt and pepper. Start with 9 eggs and see how 'wet' the bowl looks with all the other ingredients added. If it is too dry and there isn't an eggy glaze over everything-add two more eggs.

Place the pie crust in a piepan and poke some holes in the bottom with a fork. Add the 'filling'.

Bake in a preheated 375 degree oven for 45 minutes or until the quiche is 'set' (the middle does not jiggle when bumped) and the the top is nicely colored.


Quiche is wonderfully versatile-you can add whatever you like and omit everything you don't. It doesn't have to have meat. It doesn't have to have vegetables. It may or may NOT have crust, it make or may NOT be round. For example: This weekend we had four houseguests. Two were carnivores and two were herbivore. To accomodate both sets of homo sapiens, I decided to make two quiches's's's (whatever that word might be...)

So-I used the exact same ingredients except substituted 1/2 cup spinach (leftover from the lasagna) for the sausage.

But then~I realized I didn't have another pie crust made. So-I cut off the crusts of normal sliced bread and pressed that into a single layer upon the pie plate. The vegetarian version was JUST as delicious!

May you be confident in your quiche-making and find excitement in is worth it, and you CAN'T mess up!

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