30 November 2010
Rustic Quiche with Maple Apple Chicken Sausage
So, over the weekend when I was wondering what to make...feeling like we had a house full of food and nothing to cook...I decide to venture out and make what I'll call a "rustic quiche." - mixed grains, whole wheat flour and a little maple sugar to sweeten the crust, leftovers from the fridge for a filling (maple apple chicken sausage, broccoli, potatoes from breakfast and a few onions), topping it all off some good Vermont cheddar cheese. The results were, well, the kind of meal that makes you feel good, full and warm.
Whole Wheat Flour
Cook the mixed grains on simmer. One part grains to two parts water. Cook until the grains are soft and the liquid has mostly evaporated or been absorbed. You'll need to stir occasionally to prevent the grains from sticking and burning to the bottom of the pan. Remove from heat and add flour. I'd say about equal parts mixed grain and flour, but start slowly it may not actually be that much - continue to add flour and mix until the mixture holds a shape. Add maple sugar (I used about 1/4 cup - translates probably to roughly a quarter part). Place the mixture into a pie or desired baking dish and press until evenly distributed along the bottom and sides - about a half inch thick.
The filling could really be anything you desire. I imagine ham and leek would be wonderful or bacon, swiss chard, and onion.The opportunities are endless.
For this particular version it was chicken sausage, potatoes and broccoli. I mixed 8 eggs with about a cup of milk (remember I really just cook and don't measure much - so go by what feels right). Seasoned the mixture with salt and pepper and set aside.
Sliced two links of maple apple chicken sausage and lined the bottom of the crust with these. I then add some frozen broccoli. Again maybe a cup. I then poured the egg mixture over the the broccoli and sausage. I then added the pre-cooked potatoes. Distributing them evenly over the top. Finally, I topped it all with a generous amount of cheddar cheese.
The quiche cooked in 375 degrees. I pulled it out when the crust was golden and the eggs had set about 40 minutes. Served with a small side salad and a glass of red wine.