I woke up today, first thinking about how lonely it has been without Lemmy and second, I want to make a quiche with my Pyrex divided casserole dish.
When it comes to cooking or anything, I'm like my mom, I hate directions. I skim and absorb the important facts. Only when I bake do I pay attention to exact measurements as baking is like chemistry.
So I consult trusty Tastespotting for a quiche recipe. I made a few adjustments. One, I don't use frozen spinach. I had fresh on hand and added it fresh, no cooking necessary. Also, unkneesaw does not eat swine or onions, so taking full advantage of the divided dish I made one side with sausage and onion and the other with deli cut turkey sans onion.
So now, I present you with a quiche. As you will see I put in bold what was important to me.
Potato Crusted Sausage, Onion and Spinach Quiche (adapted from seriouseats.com)
1 1/2 lb. Russet Potatoes
1/4 cup grated parmesan cheese
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, finely diced
4 oz. sausage, cooked and crumbled
10 oz. box frozen spinach, cooked and roughly chopped
4 oz. cheddar cheese, grated or cubed
1/4 cup milk
salt and pepper
1) Preheat oven to 450 degrees. Butter a 9 inch pie dish. Peel the potatoes and grate with a shredder. Mix the potatoes with parmesan, flour, salt and pepper. Press the potato mixture into the pie dish, pushing it along the sides. Transfer into the oven and bake for 30 minutes to dry the potatoes.
2) While the crust begins to bake, prepare the filling. In a sauté pan over medium heat, cook the onions and sausage together, until onions become translucent and sausage is cooked (about 10 minutes). Set aside. Cook the spinach according to directions on box, drain of any excess water. Cube or grate cheddar cheese.
3) Remove potato crust from the oven and reduce the oven temp. to 350 degrees. Layer spinach on bottom, then top with sausage and onion mixture. Top that with cheddar cheese.
4) In a mixing bowl, whisk eggs and milk together. Season with salt and pepper and pour over quiche. Bake for 25 minutes or until egg is set. Let sit for 10 minutes before slicing and serving (THIS IS IMPORTANT!!)
The post I took it from.
You may be asking yourself, "Is this becoming a food blog?" The answer is no.