Potato Sausage Leek Quiche With Side Baby Spinach Salad Food

SAUSAGE-POTATO QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

POTATO SAUSAGE LEEK QUICHE WITH SIDE BABY SPINACH SALAD

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

LEEK SALAD

Steps:

• Whisk together the lemon juice, oil, salt and pepper.
• Toss the dressing with the leeks.
• Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
• Add the olives and cilantro and toss well.
• Add more salt and pepper if you like and chill for an hour.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

WARM POTATO LEEK SALAD

Steps:

• In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
• Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
• Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
• Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

LEEK & FETA QUICHE

Steps:

• Preheat oven to 400 degrees.
• Sauté leeks and garlic at medium heat w/ olive oil until soft (roughly 5 minutes).
• Meanwhile, layer phyllo sheets in a buttered pie pan. Use a pastry brush the brush butter between each layer. Trim excess dough from around the edges of the pan if necessary.
• In a separate bowl, mix eggs and milk.
• Add red pepper, cooked leeks, garlic, feta, and pepper and mix thoroughly. Add salt to taste.
• Pour egg mixture into pie pan. Brush exposed phyllo edges with butter to prevent burning.
• Bake for 35-45 minutes, or until set.

POTATO, SPINACH, AND CHEESE QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
• Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
• Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
• While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
• Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
• Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
• Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.