Sunday, November 6, 2011

Cooking: IDQ (Impromptu Duet Quiche)

Impromptu... because I just threw it together.
Duet... because the husband helped.
Quiche... well, it's quiche!

I didn't actually intend to blog about this, but it came out so well I have to write down the recipe! And if I'm writing it down, why not share it? This quiche was one of those "I'm hungry... what do we have that could make a somewhat-edible meal?" type of things. It came out better than I expected!

  • 3/4 pound breakfast sausage
  • 2 cups hashbrowns
  • 4 eggs
  • 1 cup heavy cream
  • 1/4 cup diced red onion
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded parmasan cheese
  • 3 tablespoons butter, melted
  • seasoning salt
  • salt
  • pepper
  • dried celery leaves (you could use parsley, dried or fresh)
  • hot sauce, such as Tabasco or Franks

  1. Preheat oven to 425°F.
  2. Brown the breakfast sausage, set aside in a colander to drain the excess fat.
  3. Spray a pie pan with nonstick spray. Press hashbrowns into the pie pan. Drizzle with melted butter. Bake for about 20 minutes, until starting to brown.
  4. Reset oven temperature to 350°F. Leave the door open a little so it cools down. (If you don't have an oven thermometer, get one! They are quite handy!)
  5. Mix together sausage, cheese, and onion. Add on top of the cooked hashbrowns.
  6. Whisk together 4 eggs, 1 cup heavy cream, celery leaves, seasoning salt, salt, pepper, and hot sauce. Pour on top of the sausage mixture.
  7. Bake for 20-25 minutes at 350°F, until the top is puffed and golden brown.

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