Kielbasa Quiche

5 eggs
Turkey Kielbasa
Scallions
Cottage Cheese
Onions
Garlic
Red pepper
Olive oil
S+P
Frozen or homemade pie crust

Preheat oven to 350.

Sautee onions, garlic and cherizo until it starts to brown and add red pepper and cook til soft in olive oil.

Meanwhile, beat eggs and add cottage cheese and scallion, salt and pepper. Fill pie crust with cherizo mix and top with egg mix.

Bake til firm, about 25-35 minutes.

White Quiche

Ingredients:
5 eggs
Shallots, chopped
2 cloves garlic, minced
1 russet potato, cubed and boiled til tender but not falling apart
3/4 c. cottage cheese
1/2 bag frozen cauliflower (doesn't have to be frozen but that's what I had on hand)
1/2 lb Roasted turkey, chopped (I bought some already prepared at the deli counter = easy)
3 large sprigs Fresh rosemary, chopped
1 tsp thyme
1 tbs butter
salt and pepper
Frozen deep dish pie crust (you can make your own from my recipe on Feb 9, 2009 but, eh, I didn't feel like it and Mrs. Calendar is buttery and EASY)

Preparation:
Preheat oven to 375. While the crust thaws and the cauliflower is defrosts, sauté your shallots and garlic in olive oil til fragrant. Add rosemary, thyme, cauliflower, cubed potato; season to taste and sauté with butter until veggies are browned. Scramble eggs until really loose and then add cottage cheese, turkey, and veggie mix. Load into pie crust and bake 30 minutes or until firm.

Mini Quiche with Sage

Ingredients

Eggs, hard-boiled and sliced
Sage, chopped
Puff pastry, cut in 2X2 squares
Gruyere cheese, grated

Preparation

Hard boil your eggs, allow to cool , peel and slice.
Place eggs slices on pastry squares, sprinkle with gruyere cheese and top with sage. Cook according to puff pastry directions until cheese is gold brown.

Veggie Quiche

This is my mother's recipe and I have no idea where she got it. Probably from her mom.

1 c. whole wheat pastry flour
1 1/2 tsp baking powder
1/2 c cold water
1 tsp salt (oops, forgot this last night...)
3 tbsp butter (you can use just one if you want cut down fat)
Seasonal Veggies
Tomatoes, sliced
5 eggs
Cottage cheese
S+P

Preparation:

Preheat oven to 350 degrees.

Mix flour and butter until crumbly with a fork, add baking powder and salt. add cold water slowly and mix to form a ball. Turn dough out onto floured surface and knead 5 times, roll til big enough to lie in 9" pie pan. Shape to pan, line with parchment paper (I always forget the parchment paper!), fill with pie weights or uncooked beans or rice and pre-bake for 10 minutes, just before the edges get brown. This will help the crust from being soggy when you fill it.

Sautee veggies on medium heat with olive oil. Mix 5 eggs with salt and pepper and some cottage cheese. Place veggies in crust and cover with egg and cheese mixture. Top with tomato slices and cook til firm, about 30 to 45 minutes.

UPDATE! I've been finding that whole wheat, low fat everything is, um, boring. So, for the crust this week (Dec 6, 10), I used all purpose flour and 3 tbs of butter. Now we're talkin'.

UPDATE!! Haha, crust needs more butter and actually maybe even Crisco and definitely more salt. Andy licked his plate but the roast chicken, goat cheese, parsley, onion, garlic, potato combo might have been the real draw. I found the crust to be...less than. Next time! 


UPDATE 3: Sorry (no really) to say that this crust needs a cup of butter to be flaky and worth eating. You can try for less, go ahead but, so far, a cup where I'm at.