Friday is Pieday!

Hello friends..it's Friday again and that means pie! This is the fourth week of the month, so today is our savory pie post. I decided to take a basic Quiche recipe and kick it up a notch.

I make quiche quite often and never use a printed recipe, so I tried my best to recreate my recipe and write it down for this post. With the exception of the liquid, cheese and the eggs, feel free to make optional most other ingredients. By that I mean you can omit mushrooms if you don't care for them or change the sausage for bacon or chopped ham...things like that. When I make quiche, whatever I have in the fridge..goes in the quiche, so get creative.

Ingredients for 2 pies:

1. 8 eggs (can use egg-beaters)

2. 3 cups fat free half and half ( can use milk)

3. 1 cup cottage cheese

4. 1/2 cup chopped mushrooms

5. 1/2 cup chopped onion

6. 1/2 cup chopped celery (I almost forget this!)

7. 1 small can chopped green chiles

8. 1 large bag shredded sharp cheddar (4 cups)

9. 1 package sausage(can be made meatless) about 1 pound

10. fresh cilantro chopped and some whole for garnish

11. 1 package frozen pie crust (2 per pack) do not thaw
12. 4 potatoes  ( I used yukon gold, any but idaho will do)

Peel and boil potatoes until cooked through. Remove from water and slice..set aside.

In a large skillet, brown meat and half way through add onion, celery and mushroom. Saute until meat is cooked and veggies tender. Season with salt and fresh ground pepper to taste. If you have a favorite herb or spice..add it!  Strain out any excess fat and set aside.

I know your smiling now...you don't have to make pie crust! Although many times I will use frozen pie crust, I thought it was important for you to know how to make your own.  But I'm hear to say that if you buy a good brand like Marie Callenders or Mrs. Smith, the results will be wonderful. They are a staple in my freezer and I stock up when they are on sale.

In each pie pan, place about 1 cup cheese in the bottom and layer potato slices on top. Sprinkle with the chilies and some chopped cilantro. Divide meat mixture between the pies.

In a large bowl whisk together eggs, half & half and cottage cheese. I love my handheld blender for this job. Place the rest of the cheese evenly over both pies. Place the pie on your oven rack and this is where you are going to pour the egg mixture into both shells. It is much easier to fill the crusts in the oven than on the counter and then have to do a balancing act to the oven. I have learned this the hard way ;-(

Pour slowly and evenly and all the way to the top of each pie. bake in a 375 degree oven for about 50-60 minutes or until golden and set. Cover loosely with foil if browning to quickly. I always lay a sheet of foil on the bottom rack to catch any overflow anytime I bake.

Your quiche should look like this when ready to come out of the oven..all golden and cheesy.

Doesn't that look delicious..all moist with cheese and potato and sausage..Yum! This makes a great dinner if served with some sliced tomatoes and cilantro garnish or fresh fruit and maybe a dinner salad on the side. My boys always loved this dish because they knew their would be the extra pie for breakfast the next morning. It reheats great in the microwave. Heck..I love eating it cold the next day. It's all good.

So there you have it...my version of sausage and potato quiche. I hope I did not forget anything..as I said at the start..I never measure when I make it. So this is good, as I now have it written down for my guys to cook in their kitchens.

Until next time..be kind and stay creative.