You know those weeks when it seems like if you didn't have bad luck, you wouldn't have any luck at all? That's exactly the kind of week I've been having. Drama-rama to the max, not only at work, but with my family, too. And then, once the big things start to turn bad, you start to notice all those little things you'd normally let go. Half way to work, you realize you left your cell phone at home on your nightstand. Or you get to the gym, and there are no treadmills left for you to run on. All these little things add up, and towards the end of the week, you just want to shout, "I give up!!!". Yep, I totally had that week. And to top it all off, it snowed last night. Yep, that's Alaska for you, baby.
I was also getting really frustrated, because I had attempted two other recipes for this month's Royal Foodie Joust ingredients (acorn squash, sage and oranges) and had come up with some of the most off-tasting dinners, it was insane. I tried making a cajun rice stuffed acorn squash dinner, but my husband was like, "Why is this dessert salty?". So that didn't work. Then I tried making an acorn squash scone that came out the consistency and taste of a softball. I was not pleased. I had given up.
So, by the time Wednesday rolled around, I was so ready for some comfort food. Something fairly easy, but still feels like a hug. I was just cruising around the internet, looking at different cuisines, and noticed that quiche is a German food (well, in a sense), so considering the fact that my hubby's German just sealed the deal for me. I adapted a couple of recipes to get to this one, so I'll just list how I made mine.
For pie crust:
-1 1/2 cups AP flour
-1/2 tsp salt
-3 to 4 tbsp ice cold water
-1/3 cup shortening (like Crisco)
-6 large eggs
-1 cup of heavy cream
-1/2 lb sausage
-1 tomato, chopped
-1/2 white onion, chopped
-1/2 cup spinach, chopped (I used fresh baby spinach, you can use frozen spinach, but make sure you drain it really well before you add it to the quiche)
-2 or 3 cloves of garlic, minced
-1 cup shredded cheese (your choice, I used 1/4 cup mozzarella, and 3/4 cup cheddar)
-salt and pepper, to taste
Instructions: In a food processor, combine all the pie crust ingredients and pulse until it binds together well (looks kind of like scrambled eggs). Gather all the dough into a ball, and roll out on a lightly floured surface. Carefully line the a pie tin with the pie dough and pop in the fridge for about an hour. This allows the fats in the crust to rest so that your crust doesn't melt into a puddle in the oven.
Preheat oven to 425F. In a small skillet, cook the sausage. Drain and let cool. In a medium bowl, whisk together the eggs and cream. Stir in the vegetables, salt and pepper. Pull the pie crust out of the fridge and sprinkle it with 1/3 of the cheese and all of the sausage. Carefully pour the filling into the pie shell (don't fill it too full, or it'll spill over as it bakes), then sprinkled the rest of the cheese on top. Bake for 15 minutes, then reduce the heat to 300F for 30 more minutes, or until the cheese is golden brown. Remove from the oven and let sit for ten minutes (this is an important step, you don't want runny quiche).
My thoughts: I love quiche, but haven't always been so fond of it. When I was a kid, I hated it. Egg pie? Yeah, no thanks. But, since being married I've given it another chance, because it seems like every family holiday I'm at, I get asked to make it for breakfast, so I grew to like it again. I like mine loaded up with good stuff, almost to the point where there's more "stuff" than there is eggs. I like how it's so versatile, you can put anything in it.
Which is why I tried to give this month's Royal Foodie Joust ingredients one more try with some of the extra quiche ingredients I had leftover...
...and made these cute little mini quiches!! Aren't they just adorable? I only made the two, because I didn't have much of the original ingredients leftover. The filling for these is about 3 tbsp cooked acorn squash, 1 tsp dried sage, and just a sprinkling of orange zest on top with the cheese.
It was an interesting combination, that surprisingly worked really well together. The sage and acorn squash brought a nice earthiness to the quiche, while the orange zest gave it that wow factor, a refreshing punch on the roof of your mouth.
Sorry I'm not posting any "carnage" photos of these (you know, like with a bite out of them or cut in half) because they were bite-sized and I just popped 'em in my mouth. Which probably wasn't the best idea when they were piping hot from the oven, but oh well. They were worth the scalded tongue.
What would you add this month's Royal Foodie Joust ingredients to?