So when the six dozen eggs were delivered (I had not ordered)
I had to use some of them up — and quiches make for nice fast studio dinners
when we are working late (which is all the time right now as Rona
is slowing our business down)… so… MORE QUICHE!
Thankfully they freeze well!
I had my doubts about this one — But wow, yummy!
2 Niman Ranch Apple Gouda Chicken Sausages (Certified Humane), chopped,
1/2 large red onion, chopped.
Saute these together; divide into thirds.
Add a heaping teaspoons of Blackened Pepper Pesto or a bit more to the
sausage mixture above… and season with garlic salt, pepper, and cumin.
Lay our three pie pans and place a large wheat tortilla in each —
it should fold up on the edges like a pie crust.
Place the third mixture into the bottom and make sure it is evenly laid out —
you want every bite to be flavorful!
Rogue Creamery Organic Blue Cheese — crumbled, and
top a third of the mixture over the top of each pie.
Note: the images above are of the Andouille Sausage pie,
but show the way they should look.
18 eggs in total are going to be beaten and added to the pies…
I think in hindsight it is easier to do 6 eggs at a time.
If your eggs are small add an extra.
And if you like a bit of milk.
Pour the beaten eggs over the ingredients in the pie pan gently,
so as not to move the ingredients around much.
I added a bit of grated Organic Valley Italian blend on top, but no need to do so.
Cook for 20-40 minutes at 350-degrees. This is a bit iffy, because it really
does depend upon the oven and the number of eggs and the size of the pie pan.
Watch it so it does not burn, and if it looks like it is burning on top then place a piece
of foil lightly as a shield between the pie and the heat source.
Always organic or non-GMO, humanely raised. It matters!
Serves 6-8 depending upon what else is served!
How to freeze and warm:
Let the pies cool completely, and place them in a plastic bag marked with
the type of quiche you made, or, “Guess that Quiche!” I use the bags we bring our veggies home in or the big tortilla bags. Close the bag, pop into the freezer.
Bring the pie out of the freezer the night before to thaw by placing it in the fridge.
I recently tried to rush this process by warming in the microwave from frozen to heat,
and got a soggy egg pie! To warm, put into the oven at 300 until warmed,
20 minutes. Or, warm only the pieces you want to eat by cutting them and
putting them on a serving plate. Put one paper towel with a few drops of water on it
over the pie piece, and heat for 1 minute only to see how your microwave is calibrated.
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
Hahnemühle Toned Watercolour Book (coming soon to a dealer),
Noodler’s Lexington Grey Ink in Pentel Aquash waterbrushes,
Vintage Pelikan P20 Twist Fountain Pen with Pelikan Black ink,
Lamy Joy with De Atramentis Document Black ink,
Platinum Carbon Pen with Platinum Carbon ink waterproof cartridges,
Holbein, MGraham, DS Primatek and Daniel Smith watercolors.
©D. Katie Powell.
My images/blog posts may be reposted; please link back to dkatiepowellart.
Note: As an Amazon Associate I earn from qualifying purchases.
As my Patreon supporter, you will have
access to some content not on this website,
sneak previews, goodies, discounts on classes.
I teach architectural sketching,
art journaling (art+writing), creativity, watercolors.
That annoying loud-mouth editor/critic in your head? GONE! How great would that be?