Crustless Sausage and Potato Quiche

2015-11-30 17.35.38RECIPE #133, DAY #155

ORIGINAL RECIPE: “Gratin of Potatoes, Onions, and Sausages,” from Mastering the Art of French Cooking by Julia Child, et. al.*

TIMING: 1 hour

DIFFICULTY: Fairly easy

TOOLS: A nice deep dish pie or gratin baking dish and other typical things

COOK TYPE: Stovetop and oven

HEALTH: Well, it’s veggies and protein in one dish, which is a plus. You may face some drawbacks with sausage (if you buy fatty and/or unnatural types) and with the amount of cholesterol this dish has between the eggs, sausage, cream, butter, and cheese. If you need to reduce your fat intake, think smart.

EXPERIENCE: Eggs make me nauseous. Whew! Had to get that off my chest. It’s a family trait and there is nothing I can do about it. Now, when eggs are sort of buried in a recipe (like cookies), I don’t get nauseous. But when they play a more prominent role, I do. Don’t get me wrong: I still eat eggs because they are affordable, easy, popular, protein-dense, and healthy, (plus I love yolk), but I’m not going to do a happy dance for a quiche.

We had sausage. We had potatoes. This made a great rustic supper for a family of 4.

NOTES: My crustless quiche came out way too watery (assuming any water is too much, actually), which is why I modified it to cook the meat first. I sorta wonder about the potatoes, though. Make sure they are thoroughly dry.

Your option with the meat is to use a pre-cooked sausage and slice it, or brown your sausage. Anything from Italian to breakfast to kielbasa sausage works here, from bulk to sliced links.

Your options for the cheese are sharp cheddar, gruyerre, or Swiss.

This can be made a more proper gratin by substituting bechamel for the egg mixture.

***

  1. Preheat oven to 375F.
  2. In a skillet, melt 2 tablespoons butter over medium heat. Cook 1 small minced onion until softened. If your 1 pound sausage is not pre-cooked, add it to the skillet and brown.
  3. Meanwhile, bring a soup pot of salted water to boil. Add 1 pound peeled and dice potatoes (Yukon Gold are my preferred) and cook 8 minutes until just tender. Drain and allow to steam dry.
  4. Butter a gratin dish or pie plate. Pour in half the potatoes then half the onions and sausage. Repeat again.
  5. In a small bowl, beat together 3 eggs, 1 1/2 cups cream, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Pour over the potatoes.
  6. Cover the casserole with 1/2 cup grated sharp Cheddar and dot with 1 tablespoon butter.
  7. Bake for 40-45 minutes, until quiche is set all the way through.

***

Serve with a bitter green salad and a mimosa.

*Recipe changed from the original.

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