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Saturday, August 2, 2008

Vegetable Sausage Quiche

This quiche is the best quiche I have ever tasted--it is full of flavor. It would look better, but I forgot to add one of the main ingredients and had to dump it out mix it up and dump it back in!! Mine is crust less since I have to be gluten free. (but it is less calories without the crust, too!) For the recipe with the crust go to Honeycomb cottage here: 3/4 pound of cooked Italian Turkey sausage (remove casings before cooking)
2 cups of raw eggplant
1 cup raw zucchini
1 cup fresh tomatoes
3/4 cup onions (uncooked)
1/2 cup red bell pepper (uncooked)
2 garlic cloves
1 cup mozzarella
1/4 cup Parmesan cheese
1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)
salt and pepper (as much as you want of the salt and pepper)

3/4 cup of 1/2 and 1/2 (the original recipe calls for 1/3 cup heavy cream see other website)

Saute the sausage and drain.
Spray 10 inch deep pie plate with Pam.
Mix all the ingredients ( except the eggs and cream) with the sausage in a large bowl (the veggies go in raw). Place in the pie plate.

Next mix the eggs and 1/2 and 1/2 and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done.

Ps. We got carried away with all of the fresh stuff we had on hand. We served this with watermelon salad--see post below. And with the gourmet tomato salad with zucchini added--see here ( several posts down). And with garlic roasted potatoes.

1 comment:

Teresa said...

Thank you, Kim. I am so glad you liked it. Gluten free is good. I will try it without a pastry crust next time.