My Men Eat Quiche

Just before Christmas, I received all the goodies I won from the contest over at Greg Henry’s blog,  Sippity Sup – Serious Fun Food. I won won pie making essential from Wilton (a fabulous non-stick pie pan, a cooling rack, and a really nice pie server) and REAL Butter (the most incredible super deep dish ceramic pie pan), as well as a copy of Greg’s cookbook, Savory Pies. Tonight, I was looking at all these lovely goodies and I was inspired to use them for dinner.

Despite the fact that the recipes in Savory Pies are absolutely wonderful and all appear fairly easy to make, I didn’t chose any of them for tonight’s dinner. I was missing vital ingredients for each of the recipes I looked at in the book and I want to follow them to a T when I make them. Since Greg’s phenomenal recipes were out for tonight, I decided to go with my tried and true super easy quiche recipe. Now, I know some foodies might fuss and say it isn’t a proper quiche recipe but it works for me. I made three variations of my basic recipe. I made a basic sausage and cheese quiche. I made a smoked sausage with tomatoes and chiles quiche. Finally, I made a sausage, mushroom, and broccoli quiche.

Honestly, I’m not sure what the hell I was thinking making 3 quiches. We still have the equivalent of two entire quiches left. I guess it’s just that those flavor combinations spoke to me and, well maybe, it had something to do with the approximately 8 dozen eggs I had sitting in my fridge.

Sausage Cheese Quiche

Sausage Cheese Quiche

SUPER EASY QUICHE

Ingredients

  • 6 eggs
  • 1/3 cup plain yogurt
  • 1/3 cup of milk
  • 1 tbsp dried minced onions (you can use fresh minced onions but I  used these to sneak them in past my one onion hating child)
  • 2 tsps garlic salt
  • 1 tsp paprika
  • 2 cups of shredded cheese (I used a combination of extra sharp cheddar and provolone)
  • 1 pie crust

Directions

  • Heat oven to 375 degrees F
  • Thoroughly mix all the ingredients (I used my food processor since I had already used it to shred the cheese).
  • Mix in any meats or vegetables.
  • Pour into pie crust (or just pour into non-stick pie pan if you prefer crustless quiche)
  • Bake about 45 minutes (but be sure to check for to see if it’s done…knife inserted in center should come out clean) until center of quiche is set and the top is nicely browned

 

Sausage and Cheese Quiche

For Sausage and Cheese Quiche

  • Cook 1 lb of your favorite sausage
  • thoroughly drain the sausage
  • mix in as main recipe calls for it

 

Smoked Sausage with Tomatoesand Chilies Quiche

Smoked Sausage with Tomatoes and Chilies Quiche

For Smoked Sausage with Tomatoes and Chilies Quiche

  • dice 4 smoked sausages (the ones I used were about the size of an average hot dog)
  • drain one can of Rotel (diced tomatoes with green chilies)
  • cook diced smoked sausage in frying pan over medium high heat until the edges just start to brown
  • add Rotel to smoked sausages in frying pan and cook for a few more minutes
  • mix in as main recipe calls for it

 

Sausage, Mushroom, and Broccoli Quiche

For Sausage, Mushroom, and Broccoli Quiche

  • brown 1/2 pound of sausage
  • add 1 1/2 cups of chopped broccoli and mushrooms to sausage, continue cooking until broccoli is tender crisp
  • mix in as main recipe calls for it

PS…100 extra bonus points to anyone who is old enough to remember the book my post title alludes to.

3 Responses to My Men Eat Quiche
  1. Kelly Queijo
    January 20, 2013 | 6:42 am

    Quiche is a family favorite. I’ve been making broccoli quiche for so long due to having 1 vegetarian in the family that I’d forgotten that quiche can be made with meat! I’m looking forward to giving these recipes a try and, yes, all our men eat quiche!

  2. Justine
    January 20, 2013 | 8:45 pm

    What makes for a proper quiche recipe? Cream? Pah. I think yours are just fine. And mouth-watering. 🙂
    Justine recently posted..Root Beer CakeMy Profile

  3. Megan
    January 26, 2013 | 12:59 am

    Ooh, quiche. I don’t know why I don’t make it more often (I think I’ve made one once) ’cause they’re so good. Do you use store bought crusts or do you make your own?

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