One could call this the last gasp of the potager….
There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual.
They all seemed good candidates for an end-of-summer quiche.
Or would that be a beginning-of-autumn quiche?
Whatever the name – we were happy. There was even a slice left for mon mari to nibble on at lunch the next day.
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Sausage and Basil Quiche, Potato Crust
The shredded potato crust is much easier and faster than making a crust. It starts baking while you get the rest of the ingredients ready.
This makes 2 generous servings – or 3…
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 cooked Delicata squash, flesh scooped out
- 1 cup (8oz, 205gr) green tomatoes, peeled, chopped
- 8oz (250gr) smoked sausage, sliced 1/3″ thick (1cm)
- 2 handfuls fresh basil leaves
- 1 tbs olive oil
- 7oz (200gr) fresh mozzarella balls, cut in half
- 3 eggs
- 1/2 cup (4oz, 120ml) milk
- 1 1/2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- The Crust
- 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 15 minutes. Remove.
- The Filling:
- Heat oil in a medium skillet over medium heat. Add onion and sauté 5 minutes.
- Add sliced sausage and sauté until cooked through..
- Remove from heat and set aside
- Whisk eggs, yogurt, mustard and milk together.
- To assemble:
- Spread the squash mixture on the crust.
- Spread the tomatoes on the squash, then the basil..
- Top with the sausage / onion mixture.
- Arrange mozzarella on top.
- Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes.
- Slice and serve.
You could use cooked rice (1 1/2 cups cooked) instead of the shredded potato – but the potato is quicker.
Keywords: quiche, sausage
The pool, which was to be finished by the middle of summer, is almost done.
The deck is finished now on all 3 levels, although it’s hard to tell in this photo.
The stairs are all finished. He needs to build / finish the railings and open up the existing balcony.
Then we can admire it all winter. The water temperature in the pool is a balmy 66F (19C) so I think I will pass on swimming.
On another note…. We were in Bordeaux last week and had lunch on the quai.
The cruise ship you see in the distance is The World – the largest private residential ship on this world.
I’m not certain I would like my permanent residence to be on a cruise ship….
The quai in Bordeaux is where the outlet mall it.It seems to be a bit more high end and expensive than the outlet malls I’ve seen in the US. The only store I bought anything in was Lindt, the Swiss chocolatier – and everything appeared to be regular retail price.