Goat Cheese and Sausage Quiche

My husband and I celebrated our fifth anniversary this month! So we celebrated by dropping the kids off with the grandparents, going out for Ethiopian food (amazing. seriously.) and then going to Trader Joe’s. We’re so romantic. (and we did drive to a few beautiful lookouts in the city before we got pelted by a crazy rainstorm.) But  really, we love that store!  He bought me a beautiful orchid plant (one of my favorite flowers!!) and then we wandered around the store tossing whatever delicious things we felt like getting into our basket. One of those things was goat cheese. I don’t often buy it because it’s fairly expensive, but hey, it was a special occasion! 🙂

So then I had this delicious goat cheese, and had to come up with something to do with it. Then I remembered this Italian sausage I’d stuck in the freezer, plus some fresh spinach we had in the fridge… and one thing led to another, and we had a quiche!

goat cheese sausage spinach quiche

The beautiful and delicious end result! This golden, fluffy, flavor-packed quiche.

This meal took a bit longer to prepare than most of my meals because I made the pie crust, cooked the sausage, sautéd the veggies, made the filling, and then the whole thing had to bake. The prep time was probably about 30 minutes, then the bake time was about 45. So plan ahead a little bit for this meal! It would be great for a brunch, or even for dinner. But if you’re like me and don’t like to get up early, you probably won’t be eating this for breakfast (unless it’s as leftovers).

Start off by making the pie crust. For my tips and recipe, check out this post. Or if you really want (but I’m telling you, it won’t taste as good!) you can use a frozen or refrigerated crust.

Then cook the sausage in a medium frying pan. I used an Italian sausage, the bulk kind (like ground beef) not links. It adds a nice flavor and texture to the quiche, and complements the goat cheese well.

While the sausage is cooking, slice the onion into thin slices, and toss in a small frying pan with the butter to caramelize. While the sausage and onion are cooking, slice the mushrooms and chop up the spinach.

caramelized onions and mushrooms

Once the onions are turning golden, add the mushrooms, stirring often. When the mushrooms are tender and beginning to brown, add the spinach.

caramelized onions mushrooms and spinach

Cook, stirring often, until the spinach is wilted. Mix the vegies with the cooked sausage, and set aside.

Prepare the egg filling by whisking the eggs, milk, salt, pepper, and paprika together in a medium bowl until frothy.

goat cheese sausage spinach quich recipe

Pour the sausage and vegetables into the pie crust, and sprinkle the goat cheese on top.

quiche recipe with goat cheese sausage spinach mushrooms

Slowly pour the egg mixture into the pie crust. (Or you can just mix everything in with the eggs, and pour it all together into the pie crust.)

Bake at 375 for about 45 minutes, or until the quiche is set (if you’re not sure, stick a butter knife in the center. It should come out clean). Remove quiche from the oven and let it sit for a few minutes before cutting and serving. If you’re worried about the edges of the crust burning, you can cover them with foil for the first 25 minutes of baking.

goat cheese spinach sausage quiche

Goat Cheese and Sausage Quiche

1 9-inch pie crust
1/2 lb bulk Italian sausage
1/2 large onion
4-6 mushrooms
1 1/2 cups chopped fresh spinach
4 oz crumbled goat cheese
5 eggs
1 cup milk
1/2 tsp paprika
pinch of salt and pepper

1. Preheat oven to 375. Prepare the pie crust, if making homemade. In a medium frying pan, cook the sausage until browned. While it’s cooking, slice the onions and mushrooms, and chop the spinach.

2. Heat a small frying pan with a little bit of butter. Add the sliced onion, and let cook, stirring occasionally, until golden. Add the mushrooms, and continue cooking until the mushrooms are beginning to brown. Add the spinach, and cook until the spinach is wilted. Mix with the sausage and set aside.

3. In a medium bowl, whisk the eggs, milk, paprika, salt, and pepper until frothy.

4. Pour the sausage and veggie mixture into the prepared pie crust. Sprinkle in the goat cheese. Pour in the egg mixture. Bake in the oven for 40-45 minutes, or until quiche is set. Remove from oven and let stand a few minutes before serving.

Makes on 9-inch quiche, approximately 8 servings.

 

change it upYou could also add (or substitute for some of the other vegetables) red peppers, sun dried tomatoes, and/or roasted garlic.

Avocado Egg Salad Wrap

I love avocados. Maybe it’s from growing up in Southern California, or maybe it’s just because they’re amazing. Because seriously, they are. I add avocados to anything I can – including egg salad!

avocado egg salad spinach lime wrap

I’ve made this delicious wrap a few times now, and it’s definitely going into the lunch rotation, especially for those hot summer days coming (hopefully!) soon!

its good for you I made this on a whole wheat tortilla, so you get your fiber from the whole grains. And then you have the healthy fats from the avocado, all the amazing goodness of spinach, and the protein from the eggs!

The first thing you’ll need to do is hard boil the eggs. You’ll want to do this ahead of time – warm eggs aren’t great for egg salad. You can even do this several days ahead of time, and just keep them in the fridge until you’re ready to use them. Just put the eggs in a pot with enough water to cover them, put the pot on the stove over medium-high heat, and once it reaches a boil, boil them for 15 minutes. Then dump the hot water, rinse them in cool water, and stick them in the fridge.

When you’re ready to make your egg salad, cut up your avocado.

time saverTo make the avocado slicing go a little faster, cut all the way around the avocado and twist open. Pull out the pit. Then just quickly cut into the avocado flesh, making squares.

how to cut an avocado 1

Then just hold the avocado half in your hand, using your fingers to gently push the avocado meat up and out.

how to cut an avocado 2

Most of the avocado chunks should just fall right out. Turn the skin inside out and use your fingers to loosen any remaining pieces from the peel.

how to cut an avocado 3

To make the egg salad, put the peeled hard boiled eggs and the avocado chunks into a medium bowl. With a fork, roughly mash them together until it reaches the desired consistency – depending on how chunky or smooth you like your egg salad.

avocado egg salad 2

Then squeeze in the lime juice, tear in some cilantro, and toss in a few pinches of salt and pepper, and mix it all up.

avocado egg salad 3

On a whole wheat tortilla (or other wrap of your choice), lay out a bed of spinach. Scoop 1/4 of the egg mixture on top of the spinach.

avocado egg salad wrap 4

Wrap it up like a burrito, and enjoy!

Avocado Egg Salad Wraps

4 hard boiled eggs
1 avocado
1 lime
1 tbsp roughly chopped cilantro
salt and pepper to taste
1 cup + spinach
4 whole wheat tortillas (or other wraps)

1. Peel the hardboiled eggs and place them in a medium bowl. Cut up the avocado and add it to the bowl. Roughly mash with a fork until it reaches the desired consistency.

2. Squeeze in the juice from the lime. Add the cilantro, salt, and pepper, and mix well.

3. On each tortilla, make a bed of spinach leaves (as much or little as you want). Scoop 1/4 of the egg mixture on top of the spinach on each tortilla. Fold up the bottom, wrap it up, and enjoy!

Makes 4 wraps

change it upAdd some crumbled feta or fresh salsa for a different taste!

Green Hummus

Have any of you seen the Brian Regan bit about how cranberries are getting into everything? Well, first of all, it’s pretty funny, and second, I’m kinda feeling that way about spinach. But you know, I’m ok with spinach getting into everything. It’s so good for you, and it’s one of the few vegetables I can sneak into my two-year-old’s diet.

green spinach hummus

This recipe came from the week we took our son off dairy to see if that was the cause of some tummy troubles. And let me tell you, taking a kid off diary whose favorite food is cheese is quite a task! I had to get pretty creative, especially getting protein and calcium into him. Hence the green hummus.

  •     its good for you Chickpeas have lots of protein (and almost no saturated fat), and spinach has lots of calcium (and about           every other vitamin you can think of)!

And it was also really tasty, really healthy, really easy to make, and my little guy gobbled up his “green sauce” and asked for more!

One other thing that’s nice about this recipe – in addition to being very healthy and fresh, it’s also dairy-free, gluten-free, and soy-free, which I know is a big issue for a lot of people.

Oh, and did I mention that it’s super fast and easy to make? Well, it is! All you have to do is dump all the ingredients in a blender or food processor! I didn’t even measure the spinach – I just put the other ingredients in first, and then filled it with as much spinach as I could.

green spinach hummus recipe 1

green spinach hummus recipe

Just blend it all up, scraping down the sides occasionally. If it’s too thick/dry, add a tablespoon or two of water.

Green Hummus

Ingredients:
1 can chickpeas (garbanzo beans) (I used low-sodium)
2 Tbsp lime juice (about 1 lime)
2 Tbsp tahini or sesame seeds
1 Tbsp olive oil
1 tsp cumin
1-2 cups spinach leaves
salt and pepper to taste
water (if needed)

1. Place all ingredients in a food processor or blender. (I didn’t measure the spinach, I basically just filled the rest of the food processor with as much as would fit.)

2. Blend all ingredients until smooth, stopping and scraping down the sides as needed. If it seems too thick, add a little water for a smoother consistency.

3. Serve with pita chips, veggie chips, crackers, vegetables, etc.

green spinach hummus 2

change it upYou could also add roasted red peppers, sundried tomatoes, a clove of garlic, or fresh cilantro for a little variety.