It has been awhile since I posted and I have lots to share.
The last two days I have been busy with trying several new recipes and some turned out great and others not so great. I have made crispy sesame carrots, homemade enchilada sauce, gluten-free carrot cake, tofu peanut butter smoothie, quinoa and millet waffles, and a black bean and corn quinoa salad. But before I blog about any of that I want to share with you a quiche I made a couple of weeks ago.
It started as most improvised recipes start; the question of what to do with whatever is going bad in the refrigerator. This time it was spring mix. I tried my best but I couldn’t eat a pound of spring mix all by myself in one week. The idea of a quiche sounded great and one of the things I love so much about them is how versatile they are.
I didn’t make a crust for it this time. I have read about making a crust of thinly sliced potatoes that you pre-bake before you put in the filling. I also read about mixing up some brown rice with an egg and using that as ‘dough’ for the crust. Both interesting ideas that I want to try eventually, but I didn’t feel like waiting for rice to cook or potatoes to bake. Nevertheless, the quiche was great. Bursting with mixed greens, tomatoes, and onions with some red pepper flakes for spice, I relished every bite. I had the recipe written down but it has been a while and I seem to have lost it. But I will try my best to remember what I did.
I also made hashbrown potatoes that turned out great! There is something so satisfying about potatoes and butter. I normally try not to cook with a lot of butter, but I will occasionally, and boy was it tasty with the potatoes. I believe splurging every once in a while is good for the soul.
Crustless Mixed Greens Quiche
3 cups mixed greens
2 roma tomatoes
1 lg. onion quartered and slice thin
2 chicken sausages chopped
4 oz. goat cheese
3/4 cup non-dairy milk (almond, rice, hemp, soy)
1 tsp salt
3/4 tsp pepper
1 tsp red pepper flakes (use less if you don’t like it spicy)
A few shakes of garlic powder
Preheat oven to 425F.
Saute the onions and chicken sausage until they start to brown. Carefully dump into an oiled 9″ pie pan with diced tomatoes, and mixed greens. Crumble goat cheese on top.
Whisk together eggs, non-dairy milk, and seasonings and pour over the mixture in the pan.
Place in oven at 425F for 15 minutes. Then decrease oven temperature to 3ooF and bake for 30 more minutes or until golden brown on edges and firm in the middle.
It should look like this.
Quite a satisfying dinner. You can find a recipe here for the potatoes.