Crustless Sausage Egg and Cheese Quiche

I hope everyone has a wonderful time with family and friends and safe holiday weekend; we sure did! On Thursday morning, I made a quiche for breakfast. My mom and I always experiment with new recipes on company – this holiday was no different.

I needed something for breakfast and was looking for something quick and easy. However, I didn’t want to make everyone feel like they had to eat something SCD made with tons of almond flour. Google searches turned up a couple interesting options for ‘crustless‘ quiche… I thought it might have some potential.

So, I gave it a whirl…!

The overall result was quite delicious! Most important, it was amazingly easy! You can even cook the sausage and grate the cheese the night before to cut down on prep time…

I tried to season my own breakfast sausage. That recipe still needs a little work. Hopefully, I’ll get to post that sometime soon.

For now, here is a great breakfast recipe for a crowd or just yourself! (It even reheats well).

SAUSAGE, EGG AND CHEESE QUICHE
(inspired by yummly.com)

10 Large eggs
1/3C almond milk
1/2tsp onion powder
1tsp sea salt
1/2tsp pepper
1 1/2TBSP dijon mustard
1 1/2C cheddar cheese
1lb sausage – cooked
1C cherry tomatoes – quartered
1/2C scallions/green onions – sliced

(OPTIONAL: I think that some sauteed vegetables would have been a great addition. Next time I make it I will also include 1/2C diced onions, 1/4C diced mushrooms, 1/2C diced green or red bell pepper. Saute in 2TBSP butter until soft and most of the water has evaporated.)

Preheat oven to 350degrees. Butter 9.5inch pie plate.
In a large bowl, mix eggs, milk, onion powder and mustard – whisk to combine. Add cheese and stir gently. Evenly spread cooked sausage (and optional sauteed vegetables) in bottom of prepared pan. Pour egg mixture in pan over sausage/veggies.

Bake 45-50mins. Serve warm and top with cherry tomatoes and scallions for a fresh taste with a little crunch!

Enjoy!

Perfecting Meatloaf…

Is that possible? Can one actually perfect a meatloaf? Well, I’m getting pretty darn close. The husband was pleased, but I suppose that’s not saying much as he’ll eat nearly anything. He does not make a very discriminating taste tester…

Back in college, we used to have family dinners on Sunday night. The girls would get together and we’d cook a big meal, drink wine and watch the Sunday night line up. I miss those girls. We still keep in touch, but we certainly are not around the block from each other anymore. When I think of comfort foods and warm memories, I go to those recipes we used to eat.

This is recipe is inspired by one of those dinners and adapted for SCD-ers. The original recipe did not pre-cook the vegetables. Sauteing the vegetables cooks out the water and keeps the integrity of the flavors without watering down the meat. The combination of mixed meats and bacon fat keeps the flavor from going flat and doesn’t need to be over seasoned. You can use leaner ground beef if you want/need, but take care not to over cook, as it will dry out faster. Please tweak the quantities to your needs, my husband likes leftovers for lunches. It would be pretty easy to half, just use 2 eggs and a regular loaf pan.

MEATLOAF CLOSE, a photo by kellymarie.yoder on Flickr.

MIXED LOAF – MEATLOAF

1# ground turkey
1.5# ground beef (I used 85/15)
1 small/med onion diced
1/2C carrots diced
1/2C sweet peppers diced (I used yellow and red)
1/2C celery diced
1TBSP bacon fat
3 eggs
2TBSP Dijon mustard
3 cloves garlic minced
1tsp salt
1/2 to 1tsp pepper (depending on your taste)

Preheat oven to 350degrees. Saute onion, carrots, peppers and celery in bacon fat until tender and most of water has evaporated. Add garlic, stir and remove from heat to cool. Meanwhile, lightly beat eggs, mustard, salt and pepper in large bowl. Break apart both meats and add half of each package to bowl with eggs, fold gently. Add sauteed vegetables to meat/egg mixture and remaining meat. Continue to fold together (using spoon or hands); take care not to squish meat too much. Pour into 9×9 baking dish. Bake at 350degrees for 1 hour. Allow to rest for 5mins to redistribute juices.