Category Archives: Lunch

Potato Crusted Sausage, Onion and Spinach Quiche

DSC_0129a

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.

DSC_0117a

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!!)

______________________________________________________________________

DSC_0062

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

DSC_0063

Butter a 9 inch pie dish.

DSC_0064

Mix the potatoes with parmesan, flour, salt and pepper.

DSC_0072

DSC_0074

Press the potato mixture into the pie dish, pushing it along the sides.

Untitled-1

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.

DSC_0077

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

DSC_0079

Finely dice one small onion.

DSC_0080

DSC_0083

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

DSC_0088

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.

DSC_0095

DSC_0096

Cube or grate cheddar cheese.

DSC_0106

Layer spinach on bottom, then top with sausage and onion mixture.

DSC_0108

Top that with cheddar cheese.

DSC_0099

In a mixing bowl, whisk eggs and milk together. Season with salt and pepper.

DSC_0112

Pour over quiche.

DSC_0113

Bake for 25 minutes or until egg is set.

 DSC_0119

Let sit for 10 minutes before slicing and serving (THIS IS IMPORTANT!!) The pieces won’t come out clean if you cut them too soon.

 DSC_0120a

Split Pea Soup (no bacon, just ham)

I’m taking a break today from the bacon extravaganza and using ham instead. Haha. Though I will be having quite a few more posts with bacon later. Ham is the Jan to Bacon’s Marsha. Don’t you think? Or was that too weird of an analogy? I’ll stop.

DSC_0055

This IS about split pea soup. The split peas can work well on their own, without all the ham stealing the show. So use the ham if you want, but it’s optional. I know some people think it’s a sacrilege to put ham into something as good and virtuous as split pea soup. This is a crock pot recipe which means it’s easy. Put all your ingredients in, turn it on, and that’s it. You’re welcome.

Split Pea Soup in a crock pot

printable recipe

Ingredients:

  • 2 cups dry split peas
  • 1 1/2 cups cooked ham, cubed**
  • 1 cup chopped onion
  • 1 cup chopped celery with leaves
  • 1/4 tsp. pepper
  • 2 cups broth (I used chicken broth)
  • 3 cups water
  • salt to taste (after it is cooked)

**If omitting the ham, please use 4 cups of chicken broth and 1 cup of water.

Directions:

1) Layer ingredients in a crock pot starting from the top of the list, down. Do not mix.

2) Cook on low for 8-10 hours, or high for 4-6 hours. Serve with bread or crackers.

__________________________________________________________________

DSC_0011

Did I ever tell you I hate peas? I HATE them. Taste buds work in funny ways. To me, some foods taste like pure rotting flesh while they taste great to others. And peas taste sour and rotting to me. I don’t know why. I hope my taste buds will corroborate with me one day.

But split pea soup is its own separate entity. Cooking them slowly gets rid of all the horrible things I associate with pea flavor. Maybe the peas break down and, I dunno, it tastes a whole lot better as soup than, well, anything else I’ve tried with peas.

So give split pea soup a chance, if you hate peas as well.

DSC_0012

And who hates ham? NO ONE HERE I HOPE.

DSC_0019

But, if you are vegetarian, please omit this part. The soup will still taste great though. And you can always have chopped ham as an optional topping for all the meat eaters.

DSC_0025

The celery and onions will disappear as they cook into the soup. It does give the soup more flavor though. I tried making split pea without celery or onions once…wasn’t as good.

DSC_0029

As I stated in the instructions, if you omit the ham, please use 4 cups of broth + 1 cup water.

If you do use ham, please use 2 cups of broth + 3 cups water.

DSC_0030

Do not mix! The peas need to be towards the bottom and not floating around everywhere in order to cook properly.

DSC_0046

When soup is done cooking, taste and add any additional salt needed. Some hams and chicken broth have more salt than others.

And there you have it. To make this easy for a work day, prepare ingredients the night before. Turn crock pot on before work, get home, and dinner is done.

Blog Widget by LinkWithin