Sausage Quiche

Finally I can introduce soft foods into my diet.... Yeah!!  I made a quiche for dinner last night that was out of this world delicious.  At first I thought it was just my taste buds giving a standing ovation for decent flavor, but then the rest of the family gave it two thumbs up as well.  

Quiches only seem intimidating but are really quite easy to make.  I just think of it as an omelet in a pie shell. I didn't follow any recipe, just threw some items in with the eggs and put it all in the pie shell.  Since I made this for dinner I used pork sausage....an entire pound.  Not exactly the healthiest but it gave it more substance for the men.

I've been growing spinach and lettuce, along with other things, and was able to use the fresh items.  I was absolutely tickled to find this spinach leaf....How cute is that!

Sausage Quiche
1 pound pork sausage, cooked and drained of grease
1/2 onion, dice fine  (I used a sweet onion)
1 cup fresh spinach chopped
2 leaves of fresh basil, chopped
1 teaspoon salt
freshly ground black pepper
6 eggs
1 1/2 cups fat free half and half
1/2 cup cheddar cheese cheese  (I used a cheddar jack mix)
2 tablespoons Parmesan cheese
9-inch pie shell, unbaked   (I always make my own pie crust)

Directions:

Preheat oven to 350 degrees F.

In a medium frying pan, combine the onion and pork sausage; cook until browned.  Drain the sausage over a paper towel to get rid of some of the grease.

While the sausage is browning, make the pie crust. We like to use this pie crust from my blog.

In a medium bowl, add the eggs and half and half; whisk well.  Add the spinach, basil, salt, pepper, cheeses and sausage; mix to combine.  Pour into pie shell.

Bake in oven for 35-40 minutes, or until the center is set (not jiggly any longer) or knife inserted in center comes out clean.  Serve while still warm.

serves 6 to 8 people, depending on how big you slice the pieces.

Scotch Eggs

 Deep Fried sausage rolled eggs.... talk about cholesterol on a plate!  But oh, it was indeed quite yummy! I've seen Scotch Eggs mentioned in several food magazines of late and had to admit my family and I were quite intrigued. I finally caved in when another food magazine came in and once again the Scotch Eggs were shown.  I sat back and enjoyed a glass of wine while my hubby and daughter put this dish together.  Its called living the good life :-)

Scotch Eggs
makes 4
adapted from Bon Appetit magazine

6 large egs
1 cup all-purpose flour
1 cup finely crushed corn flakes
1/2  package Jimmy Dean sausage
Vegetable oil for frying
Kosher salt, freshly ground pepper
mustard, for serving

Directions:

 Place4 eggs in a small saucepan; add cold water to cover.  Bring to a boil; remove from heat, cover and let stand for 3 minutes.  Carefully drain, then fill pan with ice water to cool eggs.  Gently crack shells and carefully peel under cold running water.  Place eggs in a bowl of cold water; cover and chill until cold

Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.  Divide sausage into 4 equal portions.  Pat 1 portion of sausage into a thin patty over the length of your palm.  Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.  Repeat with remaining sausage and eggs.

 Whisk remaining 2 eggs in a medium bowl to blend.  Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.  Roll in corn flakes to coat.
This can be made 1 day ahead.  Keep refrigerated and uncovered.

 Attach a deep-fry thermometer to side of a large heavy pot.  Pour in oil to a depth of 2" and heat over medium heat to 375 degrees F.  Fry eggs turning occasionally and maintaining oil temperature of 350 degrees F. until sausage is cooked through and breading is golden brown and crisp, about 5-6 minutes.

Use a slotted spoon to transfer eggs to paper towels to drain.  Season lightly with salt and pepper.  Serve warm with mustard.

The Daring Kitchen: December challenge - Poach to Perfection!

Blog Check in lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Jenn, of Jenn Cuisine, and Jill have offered us up a great challenge this month.  I have never poached an egg before.... hmmmm, nor for that matter have I ever eaten one.  To be honest, it sounded a bit repulsive to me.  I tolerate eggs at best and undercooked whites make me want to gag.  Not a pretty picture! I just had it in my head that poached eggs equalled undercooked, runny whites.  Now I suppose that I could have made my poached eggs undercooked with runny whites, but I cooked the heck out of them so they turned out pretty darn good.

 I truly had it within my heart to not only do the poached eggs and hollandaise sauce, but also make my own English muffins.  But alas, here it is 6:50 p.m. and I just finished cooking up the eggs and now work on my blog to have this all in before deadline.  What do they say about the road being paved with good intentions???  Any way, I have an amazing sounding English muffin recipe that I WILL try my hand at.... some day.

Eggs Benedict

Serves 4

4 eggs (size is your choice)
2 English muffins
4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
Chives, for garnish
Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups):
3 large egg yolks
1 tsp. (5 ml) water
¼ tsp. (1 ¼ ml/1½ g) sugar
12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
½ tsp. (2 ½ ml/3 g) kosher salt
2 tsp. (10 ml) freshly squeezed lemon juice
Pinch cayenne pepper (optional)

Directions:
1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.

3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).

7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.

8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.

9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.

12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy