Sausage & Artichoke Quiche; Sigh

When I first started making quiche I used a rice crust.

I made that first quiche when I first started this food blog… so about 16 years ago (!?!)

I had never made a pie crust.

When we lived in the U.S. and I was given the task of bringing pie to a family event (pumpkin, cranberry, apple) I would buy a pie crust that was already in the pie tin, ready to use. I refused to buy the kind that might need rolling out.

So it was only logical that, when I decided to make quiche, I went in search of alternate crusts.

I settled on rice crusts. The only (slight) problem was that the rice had to be cooked before it became the crust.

I few years ago I decided to eliminate that bit of extra time by using shredded potatoes. No pre-cooking required.

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Sausage & Artichoke Quiche

Print Recipe

I used smoked sausages, sliced for this. The potato crust bakes while you prep the filling.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: One Dish Dinners
• Method: oven

Ingredients

Scale 1x2x3x

• Crust:
• 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
• 1 egg 
• 1/4 tsp salt
• 1 tsp olive oil
• Filling:
• 8oz (250gr) sausages, sliced 
• 6oz (180gr) artichoke hearts, well-drained, sliced if large
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1 tsp thyme
• 1 tsp oregano
• 3 eggs
• 1 cup milk
• 3oz (90gr) cheese, sliced

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Instructions

• 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.
• Filling:
• Heat oil in large skillet and add onion, pepper, garlic, and sauté 5 minutes.
• Add sausage and sauté until cooked through. 
• Stir in herbs.
• Whisk eggs and milk together.
• To assemble:
• Spread the sausage mixture evenly over the crust.
• Arrange artichokes on sausage mix.
• Top with cheese.
• Pour the egg mixture evenly over all.
• Bake for 30 – 35 minutes, until center has set.
• Remove and let rest 5 minutes. Slice and serve.

Notes

I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…
I list the nutrition info for 2 but we often have a slice or 2 leftover for lunch.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 1156
• Sugar: 13.4 g
• Sodium: 2674 mg
• Fat: 80.5 g
• Saturated Fat: 27.7 g
• Trans Fat: 0.6 g
• Carbohydrates: 61.1 g
• Fiber: 11.5 g
• Protein: 50.8 g
• Cholesterol: 496.2 mg

Keywords: quiche, potato crust, sausage

If you prefer a rice crust: Butternut Squash & Ham Quiche

I had an errand day this week – the kind where I have a series of what I anticipated to be 10 minute stops to handle quick things – drop off some Christmas mail, pick up the dry-cleaning, etc.

First – La Poste. When I got to the counter with my packages I was told that the forms now had to be done online, rather than filled in by hand. So – go home and do that. It made sense but I have little faith in French sites.

Filling them out was easy. Figuring out what to do with the 4 copies of the 3 forms was not. Back to La Poste tomorrow, papers in hand.

Second – Foie Gras. As it was the 1st of December I thought I should order our foie gras for Christmas. I used to be able to just buy it a few days before the 25th but in recent years they want to know ahead of time. When I told her I wanted to place my order she shook her head. I asked if I was too early. No – but they’re not taking orders this year. The duck store is not taking orders…. for duck?

No ducks. No foie gras. Avian flu wiped out the flocks.

They were being supplied occasionally, in small amounts, and she did have 1 foie gras. She asked me how I prepared it. I told her (quick sauté). She said she couldn’t promise that they would have any later in December, but she explained how I could freeze it and said it would be perfect for me as I wasn’t making pâte.

I had better luck picking up the summer quilt from the dry-cleaners…..