2009 October | Soupbelly

To take a break from not packing, sometimes I drive around aimlessly with my camera and take pictures like this.

Then I go back home and fiddle around with Photoshop for hours for fun.

Then the minute I hear Chris walk through the door after work I get up and pretend I’m packing again.

I’m actually starting to feel a little guilty on how unproductive I am.

I’m going to blame the laziness on my jetlag. Wait, can you still have jetlag after 4 days?

This will make a cool desktop background.

I really, really want to make something Halloween-ish for the blog. Like a cake covered in red corn syrup.

I’m gonna go do that now.

Here’s a recipe for you to chew on. It’s a potato crusted quiche filled with crumbled sausage, onion, spinach, cheddar cheese and eggs. Great for breakfast, brunch, lunch or dinner. Use breakfast sausage, Italian sausage, Chinese sausage, chorizo, etc. etc. The possibilities are endless. Also, opt out the cheddar cheese for another cheese if you’d like. As long as you use roughly the same amount of ingredients as I’ve listed, you should be set to go.

Potato Crusted Sausage, Onion and Spinach Quiche (adapted from seriouseats.com)

printable recipe

Ingredients:

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
5 eggs
1/4 cup milk
salt and pepper

Directions:

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!!)

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Preheat oven to 450 degrees. Peel the potatoes and grate with a shredder.

Butter a 9 inch pie dish.

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. Remove potato crust from the oven and reduce the oven temp. to 350 degrees.

While the crust begins to bake, prepare the filling. Cook the spinach according to directions on box, drain of any excess water.

Finely dice one small onion.

I used Bob Evans sausage. This was what was lying in my fridge. Again, any sausage will do.

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.