I love making quiches. They sound so fancy and sophisticated for such a simple dish. Plus, I love how you can make them for sunday brunch and then have leftovers for breakfast to kick off the week! Of course, to be honest, we actually had this for dinner one night last week with a little strawberry french toast on the side–gotta love brinner!
For some reason, I was put on french toast duty while Jeff took over making most of the quiche. He was getting a little heavy handed with the meat, so I tried to sneak in a few more vegetables while he wasn’t looking, but he was not having it! Still, despite the lack of a few veggies I would have liked to see included, the quiche still turned out pretty darn tasty.
We used a mix of egg yolks and egg whites to balance the fat a bit. Of course, while I wasn’t looking Jeff grated about 1/2 cup of cheese on top, so it may have been all for naught!
The goodies we ended up putting on the inside were:
- Yellow Onion
- Green Onion
- Chicken Sausage
I think a little asparagus would also be a great addition to this–I’ve been seeing it all over the new May food magazines!
What do you like to put in your quiches?
Quiche w/ Jalapeno & Chicken Sausage
1 chicken sausage, chopped
1/2 jalapeno, seeded and chopped
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 potato, peeled and chopped
3 green onions, chopped
1 tomato, chopped
3 egg whites
1/4 cup cheese
1/2 tablespoon butter
1/4 teaspoon pepper
1/2 teaspoon salt
Place potato in a large pot and boil until tender, about 15 minutes.
Pre-heat oven to 35o degrees.
Heat olive oil in a large frying pan. Add chicken sausage, jalapeno, onion, and garlic and saute until onions become tender and translucent, about 10 minutes. Add potato, tomato, and green onion and stir in butter, salt, and pepper.
Cook for 2-3 more minutes then pour into a baking dish.
Beat eggs with a whisk then pour over sausage mixture.
Bake quiche for about 15 minutes then remove from oven and sprinkle with cheese.
Place back in oven and continue to bake for another 5 minutes.
Serve immediately, or refrigerate overnight.
Time: 40 minutes