Thursday, August 12, 2010

Sausage, ramen, and cheese quiche


Since I’ve had a store bought frozen pie crust on hand for a while, and some Italian sausage from the manager’s special bin, I was in the mood for quiche. One of the good things about a recipe like this (at least for Peter and moi) is that it gives us 2 meals. It could be considered a one-dish meal with starch (crust), protein (eggs and sausage), veggies (kale). We chose to accompany it with a side of green and yellow beans with arugula pesto.

It’s easy to throw this together and you can blind bake the crust any time during the day. I make quiche only once or twice a year and finally feel like I’ve got it down to a routine. From the picture you can barely tell that there is a package of ramen noodles in the quiche. Why? No reason – just seemed like a good idea at the time.

Sausage, ramen and cheese quiche
1 pie crust, thawed if frozen, at room temperature
1 package ramen noodles
4 large eggs, beaten moderately
1 tsp olive oil
2-3 scallions, chopped
½ - ¾ cup left over vegetables (zucchini would be great with this; we used about a cup of kale leaves.
1 cup heavy cream
1 cup cooked and crumbled Italian sausage (mild or spicy, your choice)
1 cup grated cheese (you choose the cheese)
salt and pepper to taste

Preheat oven to 450 degrees.

Put the crust in a 9" pie plate and crimp the edges. Add a circle of foil and pie weights or beans. Bake for 12 minutes. You might want to cover the edge of the crust with a bit of foil to avoid over browning. Remove weights (carefully!). If there are any cracks in the crust, brush them with some beaten egg. Allow the crust to cool completely.

Reduce oven temperature to 375 degrees.

Boil the ramen for 3 minutes. Drain and rinse under cold water. Shake out excess moisture and toss with teaspoon of olive oil to prevent sticking.

In the pan in which you cooked the sausage, cook the scallion and kale for about 3 minutes. Set aside to cool.

Whisk the cheese and cream into the eggs. Season with salt and pepper to taste.

When the crust is cool, evenly spread the sausage, ramen and veggies in the bottom of it. Pour the custard mixture into the crust. Place the pie plate on a baking sheet and put it into the oven. Bake 25-35 minutes until the center has just set.

Set aside to rest. Serve warm 0r at room temperature with a salad.

2 comments:

Jenn said...

I'm not much of a quiche fan, but maybe it's cause I've never had one with ramen in it before!! It looks really good! And yum on the beans with arugula pesto!!

Cook with Madin said...

You will not believe it but I was reading my recipes for a quiche. Somehow I have a craving for it. You got a cute post here. Seems like the health food group are covered.
Oh yeah thank you for your comment on my last post Gado Gado Salad and Peanut Sauce. I do have papaya salad recipe. I will message it to you or I will just post it next time.

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