Quiche with Pork Sausage, Summer Squash, and Mozzarella



The best way of all to celebrate finishing up finals is to do tons of house work. Well, okay, maybe not, but spending the day working on prepping my new floors for acid staining was a very productive way to spend a day I could otherwise have spent in a less productive way (Couch. PJs. Christmas movies. Repeat.) and I’m nothing if not “very productive.” We were able to enlist some sweet friends to come and help, and to say thank you to them for driving up to the new Sparkle Kitchen on their Sunday, I made a little brunch. Housework pairs much better with mimosas than without, I’ll have you know. 

Quiche with Pork Sausage, Summer Squash, and Mozzarella


You will need:

  • 2 deep-dish pie crusts
  • 1 package pork and sage sausage
  • 1 yellow onion, finely diced
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 2 large yellow squash, diced
  • 1/2 tsp. each salt, pepper, paprika
  • 1 tsp. Creole seasoning blend
  • 1 cup mozzarella, grated
  • 1/2 Swiss cheese, grated
  • 1 cup whole milk
  • 5 eggs
  • 1/2 tsp. each oregano, salt, pepper, parsley, and hot sauce (I used Louisiana Hot Sauce)
  • 1 tsp. crushed red pepper flakes
Method:
  • Preheat the oven to 350. 
  • Add the sausage to a medium sized skillet and cook on medium heat until done (no pink, at all). Make sure to break up the large chunks as you are cooking. 
  • In a large skillet on medium heat, add the olive oil, garlic, onion, squash, salt, pepper, paprika, and Creole seasoning. 
  • Stir occasionally and cook until the squash is soft and cooked to your liking (it took me ten to twelve minutes). 
  • While you keep a watchful eye on the stove, start on your egg mixture. Whisk together in a medium-sized mixing bowl the eggs, whole milk, and remaining seasons and spices until they are very well combined and verging on downright “fluffy.”
  • When everything is cooked, add to the pie crust the ingredients in the following order:
    • 1/2 of the cheese mixture (Swiss and Mozzarella)
    • 1/2 of the sausage
    • 1/2 of the vegetables
    • (repeat the same order again, except reserve a bit of the cheese to add to the very top)
    • Top with the milk and egg mixture
    • Scatter the remaining cheese on top
  • Bake for approximately 45 minutes until the filling does not wiggle when you gently shake the pan
  • Although some like to serve quiche cold, I think that is kind of gross. Serve warm, reheat if necessary, but cold baked eggs doesn’t sound like my cup of tea. 

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