Little factoid for Â ya – I HATE eggs…but I LOVE a good quiche. Â Weird, huh? Â That falls along the lines of other food idiosyncrasies such as the fact that I love a good salad, but will not eat lettuce on any kind of sandwich/burger. Â I can’t stand how papery the lettuce feels in my teeth between the bread. Â Similarly, I love coconut flavor, but will not touch anything with coconut shavings on it. (This quirk is useful when trying to avoid various forms of wedding and German chocolate cake.) Again, it’s a texture thing. Â Can’t stand how the coconut shavings feel between my teeth when I chew them. Â Oh, and don’t even get me started on water chestnuts!
I’m not really sure what it is about the eggs. Â My parents said I’ve hated them since the first time they tried to give them to me as a toddler. Â We’re talking total meltdown here. Â As in, a reschedule-an-appointment-for-those-Olan-Mills-one-year-old-portraits meltdown. Â (If you were born in the 70’s you know the portraits I’m referencing.) Â I’m not so sure that it’s a texture thing with the eggs because I’ve tried to eat them pretty much every way they come – scrambled, fried, poached, over easy, omelet. Â You name it. Â Nope. Nada. Â Nothing doing. Â Can’t get them down. Â I can’t tell you how many times I’ve been at brunch and watched someone order a fabulous omelet, and ask to try a bite, only to end up (discreetly) spitting that bite out into a napkin. Â Classy, I know. Â But for some reason a quiche works.
This baby is no exception!
Another weird factoid – I HATE cold lunch. Â Oh…and I’m the teensiest OCD about being organized. Â Not that there is anything wrong with that…especially when your spice cabinet is alphabetized. 🙂 (I’ll have to show you that one later!)
By now, I bet you are thinking – Where is she going with this? Â Here it is…
I like to make one big lunch item for the week on Sunday afternoons and divvy it up into daily portions. Â That way all my lunches for the week are ready at once and all I have to do each day is replenish my lunch box each evening when I get home from work. Â I hate cold lunch. Â So this never involves me pre-making five sandwiches or pasta salad.
A few weeks ago a friend of mine posted a quiche recipe on Facebook. Â I had never made a quiche before because, for some reason, I assumed it would be this really complicated thing. Â But, after looking at my friend’s recipe I realized how easy it actually was. Â She posted a basic recipe and commented that you could fill it with anything that struck your fancy. Â I knew that one quiche would yield about 6-8 servings, which would give me a hot lunch to take to work for a week. Â That got the old wheels a turnin’. Â Hmmm….
My for my first try I used broccoli, Trader Joe’s Sweet Italian Chicken Sausage, and whatever cheese I happened to have in my fridge at the time. Â I think it was part Parmesan, part Pecorino Romano. Â It was okay, but nothing to write home about. Â So the next week while perusing the meat/poultry aisle at Trader Joe’s, I found new inspiration – Sun-Dried Tomato Chicken Sausage!
And this Sun-Dried Tomato Quiche was born!
Here’s what you’ll need:
- 6 eggs
- 1 1/2 c half & half
- ~6 oz Sun-Dried Tomato Chicken Sausage
- ~6 oz of Sun-Dried Tomatoes in olive oil
- ~2 oz of goat cheese
- 2 portabella mushroom caps
- fresh herbs (to taste)
- kosher salt and pepper (to taste)
- pre-made pie crust
Preheat the oven to 375. Â Slice the sausage (on the bias) and mushrooms and brown in a little bit of olive oil.
Meanwhile mix the eggs, half & half, salt, pepper, and herbs thoroughly using a hand-held mixer. Â (On my first try with this, I tried mixing the goat cheese in at this stage thinking it would blend into the egg mixture. Â It didn’t. I was left with a clump of wet eggy goat cheese at the bottom of my mixing bowl. So, I don’t recommend that.) Â I have some fresh herbs growing in a window sill. Â So I just grabbed a little thyme and rosemary, but you can use what ever you have on hand.
Mix browned sausage and mushrooms in a bowl with the sun-dried tomatoes.
Place your pie crust in pie pan. Â Add your sausage, mushroom, tomato mixture. Â Crumble goat cheese on top.
Pour egg mixture over the filling. Â Bake for 30-60 min until firm and the middle is no longer jiggly. Â (My oven takes ~ 45 min.)
Let cool, then cut into 6 even slices.
Out of curiosity, I used this recipe calculator to figure out the nutritional stats on this yumminess. Â As best I can figure, each serving is worth the following:
- Calories 243.5
- Total Fat 16.3g
- Total Carbohydrate 5.3g
- Protein 14.9g
I like to serve mine with a side salad and some fruit.
Now, how’s THAT for brown bagging it!