I’m sure that menus have been planned and research done for those that are cooking New Year’s Eve dinner at home.
I’m equally sure that those that aren’t cooking have made reservations if dining at a restaurant or are looking forward to someone else’s efforts if invited to friends
So I’m not posting anything wonderfully creative or unique or expensive or anything else for New Year’s Eve.
I’m giving you a recipe for the morning or afternoon or evening after.
Simple comfort food.
This easy quiche has all the right notes for the day after a party – salty, savory, a bit of sweet…. Lots of cheese.
Plus, with the potato crust (my new favorite) it’s easy.
Sausage and Feta Quiche, Potato Crust
Total time: 60 minutes
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 6oz (180gr) smoked sausages, sliced
- 3 shallots, chopped
- 6oz (180gr) frozen spinach, thawed, squeezed dry
- 3oz (90gr) feta, crumbled
- 1/2 cup dry-cured Greek (or other) olives, sliced
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp paprika
- 2 tsp olive oil
- 3 eggs
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup (2oz, 60gr) shredded Gruyère cheese
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- Heat oil in skillet over medium heat. Add shallots, sausage slices and sauté until shallots are tender and sausage is cooked through.
- Add herbs, paprika, stir to combine.
- Remove crust from oven.
- Spread spinach as evenly as possible over crust.
- Spread sausage and shallots over spinach.
- Add feta and olives.
- Sprinkle shredded cheese over the top.
- Whisk remaining 3 eggs well.
- Add milk, yogurt and whisk to combine.
- Pour over the top and bake for 35 minutes.
- Let stand 5 minutes before serving.
Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills – saving oven clean-up.
As for us…. We’re staying home.
The Sauternes is chilling and the Foie Gras is awaiting the screaming hot skillet.
There’s even a bit of port and cheese left from Christmas. (I do love leftovers…)
Happy New Year Everyone!!!!