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Country Quiche

Posted Jan 28 2013 12:51pm

Last semester, I felt organized and in control. Only 3 weeks into this current spring semester of business graduate school, I find myself frazzled, behind schedule, and praying for peace!

Enjoying a good winter ale while studying is one way to keep one's sanity...

Friends recurringly ask me why I continue preparing homemade meals when I am so pressed for time each day. Obvious health reasons aside, I keep trying to explain that, for me, cooking is relaxing, reassuring. Often, the steady rhythm of chopping vegetables and kneading bread dough feels like the only thing standing between me and a panic attack at the end of the day. If knitting, reading, or watching TV can be considered relaxing, why not cooking? Especially when the recipe is so simple, with such pretty, delicious results as this one...

Country Quiche
(Loosely adapted from this recipe: )

  • 1 pound smoked sausage, thinly sliced, OR 1 pound vegetarian "sausage" crumbles (we used Trader Joe's Soyrizo)
  • 1 teaspoon baking powder
  • 15 oz can diced tomatoes, drained
  • 4 egg whites
  • 6 large eggs
  • 2.5 cups reduced fat Cheddar cheese, grated
  • 1 cup green peas
  • Two 9-inch unbaked pie shells
  • Preheat the oven to 350 degrees F.

    In a large skillet, cook the sausage or veg sausage until browned and cooked through, remove with a slotted spoon, and reserve.

    In a large mixing bowl, whisk the baking powder, tomatoes and eggs together.

    Add the cooked sausage, the cheese, and the peas to the pie shells, dividing between the two pie crusts.

    Add salt and pepper to the egg mixture and pour over the filling in the two pie crusts, dividing the mixture between both pie shells.

    Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

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