Today I bring you two new creations from my kitchen, neither of which were based on a recipe, and both of which will be recreated in some fashion again.
“You can definitely make this again” was Husband’s commentary last night (on the kind of quiches). I think I win.
Sidebar: I hate the taste of pie crust so I don’t use it in my quiche. It’s less work, less calories and fat, and less soggy mess on the bottom. Also, that whole ‘you need special cheese to make a quiche’ thing is just bull.
Crustless Chicken Sausage, Potato, and Veggie Quiche (kind of)
-4 links mild italian chicken sausage, sliced and diced
-2 red potatoes, scrubbed and diced
-1 box/bag mixed frozen veggies – this time, it was a Green Giant steamer of broccoli, carrots, and red and yellow peppers [purchased because they were an 88cent Safeway bargain)
-3 eggs and 3 egg whites, or however you want to split your eggs up
-1.5 cups milk
-1/2 cup, ish, shredded parmesan
-1/2 cup, ish, shredded cheddar/mozzarella/whatever you have
Throw the potatoes in a skillet with a little bit of oil. Season with salt, pepper, paprika, onion powder, and garlic powder. Cook until almost tender. Throw diced sausage into pan, and cook until warm and slightly browned. Steam veggies (if steamable; if frozen, run under water until not quite frozen) and throw in the pan. Stir together.
Whisk eggs and milk until blended. Add parmesan and stir. Add a little salt/pepper.
Spray two 9inch pie plates with baking spray. (You can use one, but it cooks faster in two and is less likely to overflow. Also seems less eggy, which is a good thing for me.) Pour half the skillet mixture into each pie plate. Pour half the egg mixture into each pie plate. Sprinkle cheese on top.
Bake, 350*, 30minutes. Let sit for 2-3min to set, and serve. If you’re not very hungry and serve sides, this could feed 4. As it was, we were very hungry and we like to eat, so we ate it all.
Lazy Kinda Tex Mex Ziti (meatless!)
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 can salsa-style diced tomatoes (or fire-roasted diced tomatoes)
2-3 cloves garlic, minced
2 oz. light cream cheese
1/2 box of ziti noodles
1/2 cup (ish) mexican-style shredded cheese
Boil water and cook ziti to al dente.
Meanwhile, in a cast-iron (or ovenproof) skillet, heat a little bit of oil on medium. Add the garlic and cook 1-2mins. Add the tomatoes, corn, and black beans and stir while heating. After about 5 minutes, add the 2oz cream cheese, cut into chunks. Stir so that cream cheese melts and incorporates well.
Add the drained ziti noodles to the skillet, and stir together. Sprinkle the mexican blend cheese over the top to your heart’s desire.
Bake the skillet at 350*, probably about only 10 minutes? The ingredients are warm when you put them in the oven so it really doesn’t take long for the cheese to melt and everything to coalesce.