Backyard Patch Herbal Blog: September 2019

This flavorful quiche is filled with manly breakfast foods and robust herbs. It is based on my husband’s morning breakfast egg dish that he serves over tomatoes, spinach and goat cheese. I made it with phyllo rather than pie crust to make a lighter crust.

Manly Breakfast Quiche

Canola oil cooking spray

1 pound sweet Italian turkey sausage links, removed from casings

1 medium red onion, thinly sliced

1 medium tomato, diced

1 cup sliced mushrooms

4 cups baby spinach

4 eggs

2 egg whites

1/2 cup milk or almond milk

1 tsp Basil

1 tsp chervil

1 tsp dried onion

1 Tbls chives

1/2 tsp garlic

Pinch salt

1/4 teaspoon freshly ground pepper

6 sheets phyllo dough, defrosted according to package directions

1/4 cup plain dry breadcrumbs

1/4 cup chopped/broken goat cheese

Directions:

Preheat oven to 350°F. Coat a 9-inch deep-dish glass pie pan with cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Coat the pan with cooking spray, add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.

Whisk eggs, egg whites, milk, herbs, salt and pepper in a medium bowl.

Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45° angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Sometimes when I am making quiche, there is no way I am going to take the time to make a crust from scratch. But these days a store bought crust is almost as good and when you are in a hurry, it is perfect. If you make your own crusts, feel free to substitute that for the store bought one the recipe calls for.

Onion Egg Quiche
1 store-bought pie crust (8 inch)
1 3/4 cups milk
1 cup shredded cheese
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon chives
1/2 an onion, grated
3 eggs
Chives for garnish

Directions:

Place commercial pie crust in a pie pan. Brush crust with egg white. Bake for about 5 minutes. Scald milk in a saucepan over high heat. Lower temp and melt cheese into milk. Then, add onion, salt, and paprika

Beat in eggs. Pour into pie crust and bake for 45 minutes at 325. Sprinkle with dill before serving.