Showing posts with label quiche. Show all posts
Showing posts with label quiche. Show all posts

Thursday, April 24, 2014

CTB 2014 - Williams-Sonoma - Italian

I always have three easy meals in my back pocket. A few things that I can always whip out in case of late hours at work or an empty fridge. These three meals are 1. Risotto, 2. Omelets, 3. Quiche. Any of these meals also acts as an "Empty out the fridge" kind of meal. To this end I always have Arborio rice, eggs and a pie crust in my house. Always.


Each recipe is pretty much the same. Brown/saute some items in a pan. Cook the main part of the dish (rice or eggs). Combine the sauteed food with the main ingredient and finish the dish. Dinner is usually ready in thirty minutes (22 if it's risotto!).


This week I made another quiche (I always made some omelets yesterday). Why? I didn't have time to go to the grocery store this weekend. Because I was busy playing in the park. Totally legit excuse.

What are your go to dinners when you don't know what to make for dinner?

One Year Ago: Funfetti Mallomars
Two Years Ago: Parmesan & Garlic Salad Dressing & Cranberry Salad Dressing
Three Years Ago: Mango-Lime Muffins

Quiche with Sweet Peppers & Sausage
Adapted from Williams-Sonoma - Italian

1 rolled, refrigerated pie crust
1 pound sweet Italian sausage
1 medium yellow onion, diced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 eggs

Preheat oven to 350 ºF.  Unroll pie crust and press into a deep dish pie pan.  Top with a piece of aluminum foil and fill with dried beans or pie weights.  Bake pie crust for 8 minutes.  Prepare filling while the crust bakes.

Heat a large skillet over medium-high heat.  Lightly coat skillet with cooking spray. Add sausage and onions.  Cook for about 5 minutes, or until sausage is browned and onions are starting to soften.  Add peppers and cook for 3-4 minutes, until they begin to soften.  Add parsley, salt and pepper and stir to coat.

In a large bowl, whisk together eggs.  Add contents of the skillet and stir to mix.  Pour egg mixture into the partially baked pie crust.  Return to the oven and bake for 30 minutes.  Pie crust should be golden on the edges and the egg should be set in the center (it shouldn't jiggle when shaken).

Slice into 6-8 pieces and serve.  You can go wild and grate some Parmesan cheese over the top!
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