Tag Archives: sausage

His and Hers Quiche

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Ed and I both enjoy quiche, but we like it different ways.  His has meat and onions.  Mine has spinach, mushrooms, and onions, along with some sun-dried tomatoes.  The spinach from our garden was the inspiration for this post.  The great thing about this recipe is that you can add whatever you want, or even use it as a way to clean out the fridge.  You can make double the crust and egg/milk mixture, and vary the other ingredients to make everyone happy.

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Meat Lover’s Quiche

  • pie crust, baked and cooled
  • 1/2 lb sausage, or 10 strips bacon
  • 1/2 onion, sliced
  • 4 eggs
  • 1 1/2 cups milk (or half-and-half, or cream)
  • 1 cup shredded cheddar cheese
  • 1/8 tsp black pepper
  • 1 Tbsp chopped chives or parsley

Brown sausage or bacon, then remove from the pan to drain and cool.  Cook the onions until they start to brown, then remove from the pan and allow them to cool.  Mix eggs, milk, and pepper, then pour into the pan.  Arrange the meat and onions in the filling, then sprinkle on the cheese and chives.  Bake at 375° for 30-40 minutes.  Cool slightly, then serve.

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Veggie Lover’s Quiche

  • 1 pie crust, baked and cooled
  • 1 Tbsp butter
  • 1/2 large onion
  • 1 cup sliced mushrooms
  • 1 lb fresh spinach, chopped, or whole baby spinach
  • 3-4 finely chopped sun-dried tomatoes
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/8 tsp black pepper

Melt the butter in a pan, then saute the onions and mushrooms.  Remove to a plate to cool.  Saute the spinach in the same pan, adding more to the pan until it wilts.  Drain off any liquid.  Mix the eggs, milk and pepper, and pour into the pie shell.  Arrange the onions, mushrooms, spinach and sun-dried tomatoes in the filling.  Top with cheese, and bake for 30-40 minutes at 375°.  Cool slightly and serve.

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What’s for Supper?

Spaghetti and Sausage

Ed and I have mostly been using chicken or turkey sausage lately, but of course you could use pork sausage for this recipe.  I like Stop and Shop’s Nature’s Promise Sun Dried Tomato and Basil Chicken Sausage in this recipe.  I also sometimes use meatballs instead of sausage, but I’ll save that recipe for another time.

Sauce Ingredients:

  • 1 package sausage (6 links): chicken, turkey, or pork
  • 2 28 oz. cans of crushed tomatoes with basil (I like Muir Glen Organic)
  • 2 Tbsp tomato paste from a tube
  • pinch of red pepper flakes (omit if using spicy sausage, or adjust to your taste)
  • 2-3 cloves garlic, minced
  • 1 tsp. Italian or all-purpose seasoning
  • 1/4 tsp. black pepper, or to taste
  • 1-2 Tbsp olive oil

Heat olive oil in a large Dutch oven or pan with a lid.  Add sausage and brown on all sides.  Once sausage is browned, add tomato paste, garlic and red pepper flakes.  Stir around for a minute or so, being careful not to burn the garlic.  Add both cans of tomatoes.  Add remaining ingredients, stir to combine, cover pot and reduce heat to low.  Simmer for 30 minutes if using chicken or turkey sausage, or up to 2 hours if using pork sausage (which will become more tender the longer you cook it).  Remove sausage from pot, slice it thinly, and return to sauce.  Cook pasta of your choice according to package directions.  I like to use whole wheat angel hair (cook it a minute or two longer than package directions to make it more like white pasta).  I also like to use the fresh pasta in the refridgerated section of the grocery store.  I found spinach linguine there this week, so that’s what we’re having tonight. 

Serve with a green salad and fresh Italian bread if desired.

Disclaimer: I am not Italian, not even a little bit.  I make sauce how I like it, but feel free to change it to make it to your liking.  If you have an Italian grandmother, please use her recipe instead, because that’s a part of your food culture.

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Filed under Food, Recipes, Sustainable Living, What's for Supper?