Italian Sausage Quiche

From: Purple Sage – Junior League of Tucson

1 9-inch unbaked pastry shell

½ cup coarsely copped sweet Italian sausage

½ cup chopped onion

4 eggs, lightly beaten

1 cup evaporated milk

¾ cup milk

1 tablespoon chopped parsley

½ teaspoon salt

1/8 teaspoon nutmeg

½ teaspoon red pepper (cayenne)

1/8 teaspoon pepper

½ pound Muenster cheese, shredded

Prick pastry shell with a fork. Partially bake at 400° until just beginning to brown, about 5-8 minutes. Brown sausage in small skillet. Transfer to medium bowl. Add onion to pan drippings and saute over low heat until tender. Add onion to sausage. Stir in eggs, evaporated milk, whole milk, parsley, salt, nutmeg and peppers. Sprinkle cheese on bottom of pastry shell and pour in sausage mixture. Bake at 425° for 10 minutes. Reduce heat to 350° and continue baking 25 minutes longer. Let stand 10 minutes before serving.

Nancy’s Notes: Made Nov. 8, 2009 – Good, I didn’t think it was exceptional but perfectly acceptable. Bob ate most of the leftovers.

No Crust Spinach Quiche

From: Colorado Classique – Junior League of Denver, page 229

 

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

8 ounces Swiss cheese, grated

1 slices day-old bread, crusts removed, torn in small pieces 6 eggs, lightly beaten

¼ cup copped onions

1 tablespoon butter

1 ¼ teaspoons nutmeg

Salt and black pepper to taste

Preheat oven to 350°. Mix spinach, cheese, bread, and eggs together. Sauté onions in butter, then add to spinach mixture. Season mixture with nutmeg and salt and pepper. Transfer to a greased pie plate. Bake for 30 minutes or until a knife inserted in the center comes out clean.

Nancy’s Notes: Made Oct. 5, 2009 – Good. I didn’t have much of this because of the emergency trip to Florida. Plan to do again.