Cookerati

I like quiches a lot, but more without the pie shell.  I’m that way with pies too, I like the insides the most. This was our breakfast this morning.  I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche. 

Ingredients:

• turkey sausage – 6 breakfast links, cooked and crumbled
• handful of chard, stems removed
• shallot – diced
• 6 eggs
• 2 tbs evaporated milk
• 2 tbs herb garden chevre (you can substitute another herby chevre)
• 1 tbs gouda
• salt, pepper

Preheat oven to 350 degrees. Instead of butter, I used an olive oil spray and sprayed a glass pan.  Spray a frying pan with olive oil, tear up chard and sauté the chard and shallots together until wilted.  Take off the heat.  Throw in the crumbled turkey sausage and the chevre.  In a bowl, beat the eggs and the evaporated milk together.  Stir in the sausage chard mixture, add in the gouda, salt and pepper.  Pour into the glass pan and bake in the oven until the egg is cooked through. I think it took 20 – 30 minutes, but my pan was oval and not round, so the mixture spread out more. If you are using a glass pie pan, you might need to cook it a little longer.