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Vegetable Quiche

This vegetable Quiche is out of this world. It is fluffy,cheesy and oh so yummy. It is very easy and and I had everything I needed in the fridge. You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use artichokes, tomatoes, peppers, zucchini, etc. I hope you will enjoy it as much as we did. We served buttered toast and mayhaw jelly with ours and it was mmmmmm mmmmm good!

Vegetable Quiche

1 frozen pie shell, deep dish
1 ½ cup sliced fresh mushrooms
¾ cup chopped asparagus
2 tablespoon butter
1 cup fresh baby spinach
3 garlic cloves, minced
3 green onions, chopped
1 cup shredded Swiss cheese
4 eggs, lightly beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Let pie crust stand at room temperature for 10 minutes. Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, sauté mushrooms and asparagus in butter until tender. Add spinach, garlic and spring onion; cook 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let cool for 10 minutes before cutting.

What’s for Breakfast? Creamed Spinach and Sausage Quiche

I had a bunch of spinach that needed to be cooked so I came up with this recipe.  Andy and I loved it.  It was so creamy and yummy. 

Ingredients:

4 packed cups fresh baby spinach

3 tablespoons butter

4 scallions, chopped

2 tablespoons flour

2/3 cup whipping cream, divided

Salt and pepper to taste

¼ teaspoon nutmeg

1 pound ground sausage, drained

1 clove garlic, minced

1 cup sharp cheddar cheese

3 Eggs

¾ cup heavy cream

Deep dish pie crust

 

Directions:

Melt butter in a large skillet and add spinach and scallions, wilt spinach.  Add flour all at once and stir until well blended.  Cook for 3 minutes, stirring often.  Add 2/3 cup cream, stirring until thickened.  Add salt, pepper and nutmeg.  Meanwhile, brown sausage and add garlic close to the end of browning.  Drain sausage and combine with spinach mixture, allow cooling.  Pour sausage and spinach mixture into bottom of pie shell.  Top with cheese.  Whisk eggs and remainder of cream and season with salt and pepper.   Slowly pour egg mixture over cheese, use a fork to incorporate eggs with sausage mixture.  Place on a lined cookie sheet and bake in a preheated 350 degree oven for 50-60 minutes or until eggs have set.

In the Kitchen

Last fall I fell in love with Star Bucks pumpkin bread.  I never knew that I loved pumpkin so much.  I started experimenting in the kitchen and came up with my own recipe for pumpkin bread.  I made so much pumpkin bread, pumpkin cheese cake, ooey gooey pumpkin cake and muffins that it was ridiculous.  Now that fall is here again I wanted to try some new pumpkin desserts.  Sister and I have been on a pound cake kick for a while now and I thought about a pumpkin pound cake.   unfortunately, I wasn’t impressed with the recipe I came up with.  It wasn’t bad but it wasn’t great either.  I will not be posting that recipe. If you should have a good recipe for a pumpkin pound cake or any other pumpkin dessert please share it with us. 

I also made a vegetable Quiche that was out of this world.  It was fluffy,cheesy and so yummy.  It was very easy and I had everything I needed in the fridge.  You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use  artichokes, tomatoes, squash, etc. I hope you will enjoy it as much as Andy and I did.  I served mine with toast and mayhaw jelly.    

Vegetable Quiche

  • 1 frozen pie shell, deep dish
  • 1 ½  cup sliced fresh mushrooms
  • ¾  cup chopped asparagus
  • 2 tablespoon butter
  • 1 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 cup  shredded Swiss cheese
  • 4 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Let pie crust stand at room temperature for 10 minutes
  • Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large skillet, sauté  mushrooms and asparagus in butter until tender
  •  Add spinach, garlic and spring onion; cook 1 minute longer
  •  Spoon into crust; top with cheese.
  • In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese.
  • Cover edges of crust loosely with foil
  •  Bake for 40-45 minutes or until a knife inserted near the center comes out clean
  • Let cool for 10 minutes before cutting

Sausage and Cheese Quiche

On my way home from work I was trying to come up with something I could cook for dinner without going to the grocery store. Thankfully I had everything at home to make this recipe. If you do not have a pie crust you can definitaly make this without it. Just pour the mixture in a pie plate and bake. Also, if you don’t have sausage you can use bacon, ham, turkey or vegetables. I am serving fruit salad on a bed of salad greens with mine tonight. I will post that recipe after I make it. I hope you enjoy!

Sausage and Cheese Quiche

  • 1 lb pork sausage
  • 1/2 cup onion, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoons of flour
  • 3 eggs
  • 1 cup of half and half
  • 1 tablespoon parsley flakes
  • salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 (9 inch) deep dish pie shells

Directions:

  1. Pre-heat oven to 350
  2. Cook sausage.
  3. Sauté onion in pork fat.
  4. Combine cheese and flour and stir in with sausage and onion.
  5. Pour in pie shell and mash it down.
  6. Mix all other ingredients together and pour in pie shell
  7. Bake at 350°F for 35 to 40 minutes or until set.

Amy

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