"The people who give you their food give you their heart" - Cesar Chavez

Monday, September 28, 2009

Veggie and Chicken Sausage Quiche with a Potato Crust

Wow. I have never made quiche before and quite frankly I didn't even like quiche until this weekend. Quiche is so versatile and there really is an endless amount of possible mix-ins. I can't wait to continue experimenting with quiche! I adapted this one from a recipe I found on For The Love of Cooking and I absolutely love the idea of a potato crust! Not only is it much more healthy than traditional quiche crusts, but it adds a whole new delicious flavor and texture! This is the perfect dish to make for brunch; it's filling, tasty and looks incredible! Quiche is usually high in cholesterol because of the eggs, cheese, and traditional crust, however this recipe is pretty much cholesterol free and very delicious! With a little bit of spicy hot sauce and ketchup, this is the perfect pick-me-up brunch meal!

Veggie and Chicken Sausage Quiche with a Potato Crust
(Serves 4)

1 large Yukon Gold potato sliced very thinly
Olive oil
1/2 yellow onion, chopped into small pieces
1 heaping cup of sliced mushrooms
1 large tomato diced
1 cup of frozen peas
1 heaping cup of fresh spinach diced
2 chicken sausage links, halved and cut into slices (I use Trader Joe's spinach, fontina and roasted garlic chicken sausages)
Heaping 1/4 cup feta cheese (I use Trader Joe's non-fat)
7 eggs (I use fake eggs, 1 3/4 cups fake eggs which equals 7 eggs)
1/4 milk
Dried chili flakes
Kosher salt and freshly ground pepper to taste


1. Pre-heat oven to 375 degrees and coat a pie dish with cooking spray and layer the thin slices of potato all over the bottom and edges of the pan. You will need to overlap the potato slices to make sure the pan is completely covered. Spray the potatoes with cooking spray and sprinkle with salt and pepper. Place pan in the oven for 8-10 minutes. Remove and set aside.

2. Heat olive oil in a pan over medium high heat and saute the onions for a few minutes, and then add the mushrooms for a few minutes. Lastly, add the spinach, chicken sausage and peas for a couple minutes until all the flavors are combined evenly. Remove from heat
3. Put the tomatoes and half of the feta cheese on top of the potato crust, then add the veggie and chicken sausage mixture.
4. In a separate bowl, whisk together the eggs and milk and season with salt and pepper. Pour the egg mixture on top of the veggies and sprinkle the left over feta cheese and dried chili flakes.
5. Place in the oven for 35-45 minutes until a tester comes out clean. After removing it from the oven let it cool for a few minutes; slice and enjoy!

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