Winter Squash, Kale, and Mushroom Quiche with Sausage

I love to think creatively about what I can do with ingredients that I have on hand. This is the result.

Winter Squash, Kale, and Mushroom Quiche with Sausage

Filling for four quiches + extra for frittata:

1 lb ground sausage

1 onion, minced

2-3 cloves of garlic, minced

1 bunch of kale, chopped

1 lb mushrooms, sliced

4 C butternut squash cut in bite-sized pieces

Quiche (you need to quadruple for four, I like to prepare each custard individually):
1/4 to 1/2 c of shredded cheese (I like to combine different kinds)
4 eggs
2 c whole milk or combo of milk and cream equiv. to 2 cups
1/2 t salt
a couple twists of Trader Joe's South African Smoke Seasoning Blend
1/4 t ground nutmeg
1 c filling, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan. You will have to use less liquid if your pan is smaller than 9 in.

1. Pre-heat the oven to 425 F. Saute onions and garlic with sausage until no pink remains in sausage. Drain. Add mushrooms and squash cooking until they release their liquid. Add kale and cook while preparing other ingredients. Drain.
2. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
3. Mix in filling.
4. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into piecrust. Repeat steps 2-5 for additional quiche.
6. Bake for 15 minutes. Turn heat down to 350 F and bake for 30 minutes or until eggs are set and golden brown.
7. Remove from oven and let stand for 10 minutes. Serve either warm or cold.


Use remaining filling for a casserole, frittata, or crust-less quiche cups.

Here is my quiche.

I made the remaining filling into crustless quiche cups.

CSA - Week 2

It is Week 2 for our CSA and our family gets to enjoy the bounty this week. I was so excited to get our first harvest that I had an amazing surge of energy as I drove out of the parking lot dreaming about what I could make.

Our take:
kale, green onions, lettuce mix, mint, head lettuce, mustard greens, spinach, radishes, purple kohlrabi, broccoli, and spring garlic

So far I have made some old favorites, including Quiche O'Greens and Italian-Inspired Greens, Tomatoes, and White Beans to which I added some canned salmon.

I added some onion to the green onions and spring garlic from the CSA that I used instead of leeks to try Eating Well's Provencal Summer Vegetables.

Crustless Ham and Spinach Quiche

Crustless Ham and Spinach Quiche

2 c diced ham
2 c shredded sharp cheddar cheese
1 onion, minced
1 10 oz bag of fresh spinach
2 cloves garlic, minced
7 eggs, beaten
cooking spray
salt and freshly cracked pepper, to taste
a few sprinkles of red pepper flakes or TJs South African Smoke Seasoning, optional

Pre-heat oven to 350 degrees.

Spray saute pan with cooking spray. Saute onion and garlic until translucent. Add spinach and cook until wilted. In the meantime, put mix the beaten eggs, cheese, and salt and pepper in a large bowl. I like to add some red pepper flakes. Mix in the onion mixture.

Spoon into muffin tins (spray with cooking spray first). Bake for 25 minutes or until a knife comes out clean.

Makes 14 regular-sized muffins.

Quiche O'Greens

                                                Here is Robert's lovely Quiche O'Greens!

 The kids LOVED this!

Quiche O' Greens
Greens (enough for two quiches):
1 lg bunch of greens (kale, mustard and turnip greens, Swiss chard, etc)
1 onion, chopped
3-4 garlic cloves, minced (or scapes, or green garlic)
1 T olive oil

Quiche (you need to double for two, I like to prepare each custard individually):
3 strips of turkey bacon cooked until crispy and crumbled
1/4 to 1/2 c of shredded cheese (I like to combine different kinds)
4 eggs
2 c whole milk or combo of milk and cream equiv to  2 cups
1/2 t salt
a couple twists of Trader Joe's South African Smoke Seasoning Blend
1/4 t ground nutmeg
1 c greens, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan.

1. Pre-heat the oven to 425 F. Saute onions and garlic for a few minutes in olive oil. Add greens and cook while preparing other ingredients.
2. Cook bacon and let cool while preparing quiche.
3. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
4. Mix in greens and crumbled bacon.
5. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into pie crust.
6. Bake for 15 minutes. Turn heat down to 350 F and bake for 30 minutes or until eggs are set and golden brown.
7. Remove from oven and let stand for 10 minutes. Serve either warm or cold.