Hearty wintertime quiche

Sausage and Potato Quiche

something light to go with our two kinds of cookies, two kinds of cocktails, and wings

something light to go with our two kinds of cookies, two kinds of cocktails, and wings

Ok, I’ve already ranted about recipes that tell you to buy a store bought crust and how they should include a crust recipe instead.  Or maybe just tell you where there’s a good one in another issue or on Martha Stewart’s website or a Martha Stewart cookbook.  This is a missed marketing opportunity, really.  Ok, I said I wouldn’t rant and here I am.  Pie crust is easy to make.  I used a recipe from my Betty Crocker cookbook.  This one wasn’t all that tasty, but I think it’s because the shortening was too old.  As in over a year old. And kinda grey.  Yeesh.  Perhaps one should find a recipe that calls for butter when one has nothing but ancient shortening…  Also, this has you blind bake the crust.  I don’t think I’ve ever done that for quiche before.  I think the filling and the crust are usually baked together.  The bottom crust definitely gets soggy, but I’ve always thought of that as being part of the deal with quiche.  Also also…I didn’t put down pie weights.  Long story short, there’s a great deal of operator error to factor in here.  Zero fault goes to my lovely assistant who rolled out the crust and put it in the pan.  He did a wonderful job.  😉

As for the filling, I had the same problem B did.  There was too much filling for the size of pan.  It was a bit of a mess.  We steamed the potato chunks in a steamer basket for 11 minutes or so to get them soft enough.  I thought that was faster than boiling a whole pot of water just for a few potato chunks.  Oh, and I used mild Italian sausage instead of spicy because that’s what I had.  I think it was good.

We made this for friends of ours who helped us make two cookies for the blog, two cocktails, and some wings.  It was an incredibly messy and fun afternoon.  That’s the best kind of holiday afternoon, I say.

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