Saturday, February 2, 2013
PaleOMG's Meat Crust Quiche
I liken having a delicious meal waiting to be reheated kind of like finding a $10 bill in the pocket of your coat... sometimes I'm dashing about and on the brink of starvation and then it's like there's this perfect, nice surprise smiling at me from the fridge.
So yes, I've been doing a good job at keeping it up. I've made my favorite butternut squash soup, zucchini noodles and a cauliflower breakfast pie. Today's recipe is in the same vein as the latter, but without the cauliflower. And frankly, as much as I've grown to love it, sometimes enough cauliflower is enough!
Juli from PaleOMG's quiche is kind of like a breakfast meatza, using sausage to create a meaty crust for eggs and veggies. While I made her recipe exactly as written, you could experiment with the vegetables for sure. I have this obsession with sun-dried tomatoes going lately, so perhaps next time I'll figure them in somehow.
Otherwise, however, this is another keeper from PaleOMG, and a great multi-serving dish to have on hand when hunger strikes and you don't want to eat your weight in raw nuts ;)
PaleOMG's Meat Crust Quiche
1 lb. breakfast pork sausage (or italian sausage)
1 peeled small sweet potato, diced
½ yellow onion, diced
2 cups fresh baby spinach
4 eggs, whisked
2 minced garlic cloves
1 tsp.garlic powder
pinch of ground paprika
salt and pepper, to taste
2 tbs. olive oil
Preheat oven to 375 degrees.
Press sausage into a greased pie plate to form a crust. If it's in casing, remove beforehand.
Place the plate on a baking sheet (in case of any spills) and bake for 20 minutes at 375. The sausage should be close to thoroughly cooked through.
While your crust is baking, heat olive oil in a saucepan over medium heat. Add the chopped onions, garlic and sweet potatoes to the pan and mix. Once the onions begin to become translucent, sprinkle a bit of salt and pepper on top and cover to help steam the potatoes and cook quicker.
Once potatoes are tender after about 4-5 minutes, toss in the spinach and cover once more to help the spinach wilt.
After a minute or two, once the spinach is wilted, remove your mixture from the pan and place in a bowl to let cool.
When mixtures is cooled, add in the eggs, garlic powder, ground paprika and a bit more salt. Mix well.
After the crust is done baking, remove the excess oil that may be left behind, then pour your egg mixture on top of the meat crust.
Place the pan back into the oven and bake for 23-25 minutes. I took mine out after 25 and it was perfectly done. I was lucky and didn't have any spill-over, but I do think Juli's advice to place a baking sheet underneath is wise.
I ate my first piece with some avocado and a little roasted tomato salsa on top.