I love pecan pie and I love muffins so when I saw the recipe this morning at The Tasty Kitchen I hopped up and made it. The photos on the Tasty Kitchen website are much better than mine so check them out. I made a couple of small changes and it was awesome. My photo is above and at the end of the final product.
Simple and rustically beautiful, this is the perfect answer to the age old
question: “Do real men eat quiche?” The
answer is a resounding YES! This hearty,
delicious, rich, anytime egg and cheese dish is perfect for a late morning
brunch or a main dish with a salad for dinner.
The basic quiche recipe can be used for any variety of things: broccoli
and bacon or crab and green onion, whatever you like. My best tip for variations is to be sure that
when you use something that has a high water content that you sauté first to
get rid of some of the water or the pie becomes soggy and grainy in the
middle. Mushrooms are especially
waterlogged so I cook them until they are dry and brown – what a great
concentration of flavor. Enjoy!
Ingredients
- 1# bulk sausage
(I love Hot Italian Sausage in this recipe)
- 2 bunches small
green onions (about 1 cup)
- 6 Eggs
- 8 oz. grated
Swiss cheese (or your favorite. NOTE: creamy cheeses do now work well ie:
blue or cream cheese and some cheddar varieties are too greasy)
- 1 Cup heavy
cream
- 1 Cup
half-and-half
- 1 Tsp. Salt
Quiche Preparation Instructions
1. Preheat the oven to 425ºF. Spray a 1.5” deep casserole with straight
sides, or even a spring form pan.
2. Brown the bulk sausage (or whatever type) you use, breaking apart the chunks
and making sure that it is completely done.
Drain in a strainer set over a bowl to remove excess grease.
3. Clean and chop the green onions. Chop to a ½”- 3/4” dice. Sauté the green onions in the same un-cleaned
pan where you browned the sausage.
4. In a separate bowl, whisk together the eggs, cream and half-and-half.
5. Fold in the cheese, sausage and green onions, reserving a half cup of the
cheese to top the pie.
6. Pour the mixture into the pan; top with the remaining cheese and bake 15
minutes at 425ºF.
7. Reduce the oven temperature to 325ºF and bake for an additional 45 minutes. Allow to sit for 15 - 20 minutes before cutting. Store covered in the refrigerator. Individual slices are great to freeze for quick meals.
