Wednesday, November 5, 2008

Sausage Quiche, this ain't no Lorraine

The original quiche may have come from Europe, but it's influences stretch far and wide. There are many ingredients that can be added to this flaky, pastry-like dish, but the main ingredient is always eggs.

The incredible edible egg. The question of which came first. The answer to many a riddle. Growing up I never really enjoyed eggs, I still turn down a plain scrambled egg even though I very much enjoy making them.

Quiches on the other hand are a whole different beast. They will sustain veggies, meats, and cheeses quite well. It’s a perfect ‘garbage’ meal, something our house always turns to in order to use up the weekly grocery supply.

The dish this recipe follows is a warming savory meal, baked with
Louie's Meats sausage and local University of Minnesota blue cheese. Any combination you can think of would create a wonderful meal or side dish.

I always make a fresh crust from my Grandmother's recipe. The crust works well on savory dishes as well as desserts. By blind baking the crust you can get a stiff, partly cooked shell that will stand up to the expansion of the eggs and blending of ingredients.

Onion Sausage Quchie

2 links Chirizo Sausage (about 2 cups)
1 small Onion
1 cup Red and/or Green Peppers
1 clove garlic, minced
2 tbsp chopped Chives
1 tbsp fresh Rosemary
2-3 washed, peeled Yukon Potatoes
3 eggs, beaten
2 tbsp milk or cream
1/4 cup Blue Cheese, crumbled
salt and pepper to taste

In a sauce pan heat water with a little salt and cook potatoes till done. Remove from heat, drain, and let cool. Once cooled slice in to thin peices.

In a medium saute pan heat cut sausage till done, remove into a large bowl. In the same pan saute sliced onions, peppers, garlic, and chives until done. Add to sausage. Chop herbs and add to mixture.

In a separate bowl beat eggs with milk, salt, and pepper till frothy.

Pre-baked crust using a fresh crust (see below) or store bought. Layer potatoes on bottom of crust. Top with sausage mixture, crumbled cheese, and then eggs.

Bake in a preheated oven at 375 degrees until slightly browned and firm, about 30 minutes. Remove and let cool slightly.

Grandma O's All-purpose Crust
1/4 cup Lard
1 1/2 cup flour
1/4 tsp salt
cold water

Mix first 3 ingredients together well. Add water until flaky. Knead with a little more flour until the consistency of pie dough. Can let cool. Use for pies or pre-bake with pie weights for a crispier crust.

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