I’ve had requests for more recipes, so here’s another “easy peasy” meal I can throw together with my eyes closed and one hand wrapped around a cocktail: polish sausage and a crustless quiche.
The polish sausage (or smoked sausage – whatever you’re into) is lower in fat if you buy the turkey version, and we all still like it. You basically just need to heat it up in the microwave, broiler, or saute’d in a pan. Sometimes I cut it up and stir fry it with veggies, and sometimes I cut it up into tiny pieces and throw it right into the quiche.
Really, you won’t be tested on this, so do whatever.
I found the quiche recipe on an Atkins-related bulletin board online (don’t EVER try that diet – go South Beach for low carb). Every time I make it I throw something different into it. Kind of a clean-out-your-aging-veggies-before-they-die sort of meal. But here’s the basic thing to get you started:
- 1 1/2 -ish cups diced veggies (enough to cover the bottom of your pan – onion, peppers, mushrooms, broccoli, whatever)
- 1 1/2 cups shredded cheddar
- 8 eggs (or one carton of Kirkland brand Egg Starts from Costco)
- 1/2 cup cottage cheese
- salt and pepper
Spray pie plate with non stick spray, spread veggies on the bottom, top with cheese. Beat the eggs and cottage cheese together, sprinkle with salt and pepper, and pour into the pie plate. Bake at 325 for 40 minutes, let it set before slicing.
Not to throw you off, but when I make it I usually use a dozen eggs. And I bake it in a 9×11 pan. And I don’t really measure anything. And I use whatever I have on hand, in my free-spirited cooking kind of way.