I’ve been so busy these days. Between deadlines at work, apartment hunting (in NYC it’s an expensive pain in the butt), trying to keep up with my blog, getting a little exercise and making dinner semi-regularly, I barely have time to think!
It’s times like these that it’s good to have a collection of recipes on hand that are quick, don’t take many ingredients, are fairly healthy and taste really good. Among my hoard of recipes, I found one for a Potato Crusted Sausage Quiche.
The crust on quiche is usually the most fattening part, so I liked the fact that this used potatoes instead. Potatoes are fairly high calorie for a vegetable (because they’re a starch), but in comparison to a butter-filled pastry dough, I knew it would result in a fraction of the calories that the typical crust would be. Plus, the idea of a crispy potato crust sounded pretty yummy.
The potatoes on the sides came out looking really pretty, and they got nice and brown and crispy. The ones on the bottom of the quiche tasted really good as well, but they don’t crisp up like the sides. It was definitely a nice variation on a typical quiche.
I put sausage, scallions and cheese in mine, but other meats/veggies would work just as well! I used precooked chicken sausage so all I had to do was chop it up. Easy peasy.
Make this for dinner this week and you can thank me later for the extra time you save to catch up on your DVR
Potato-Crusted Sausage Quiche
Adapted from a recipe I found in my collection, but I don’t know where it’s from
5 large eggs (or 1 cup egg substitute)
1 cup ricotta cheese
1 Tbsp flour
1/8 tsp pepper
1/2 tsp tabasco
1 cup shredded cheddar cheese (or more if desired)
2 precooked turkey/chicken sausage links (about 6 oz),diced (I used Italian flavor but any would be delicious)
2 scallions, finely chopped
2 medium potatoes, or enough to cover bottom and sides of dish
Preheat oven to 375°.