food photgraphy

Easy Sausage & Vegetable Quiche

/ Jodi / 41 Comments

 

Easy Sausage and Vegetable Quiche.

For those days when you want a hearty, substantial supper, but don’t feel like putting a lot of time and effort into it, this simple recipe is just the ticket.

It’s full of protein and veggies and could really be eaten for breakfast, lunch or dinner!

The secret to it being easy is in the fact that you don’t have to prepare a crust.  You simply use a little bit of baking mix (like Biquick) to create an almost crust-like texture.

And the options are limitless for what you can put in for your protein and veggies.  Exchange the sausage for bacon or chicken or turkey or ground beef.   You could even leave the meat out and just add more veggies.  Throw in any favorite vegetables you have in your fridge – mushrooms, asparagus, cauliflower, spinach, kale, tomatoes…..  And use any kind of cheese you love.  Exchange the cheddar for Swiss or muenster or provolone or mozzarella or even blue cheese or feta.

You get the idea…  right?  Toss in whatever you like, and you can have a wide variety of quick and easy meals.

I was recently reminded of this recipe when I came across a version of it at The Speckled Pumpkin.  It reminded me of years ago making all of those “impossible” pies….  Impossible Cheeseburger Pie, Impossible Taco Pie, Impossible Lasagna Pie, Impossible Tuna Pie….  Anybody else remember the Impossible Pie craze?  I may be back in the mood for these!

Serve it with a salad or side of roasted potatoes or even some chunky applesauce.

Here is how I made mine for our Sunday Supper last night.

Easy Sausage and Vegetable Quiche

Ingredients:

  • 1 lb pork sausage, cooked and crumbled
  • 1/2 medium sweet onion, chopped
  • 1 red pepper, chopped
  • 1 1/2 cups chopped fresh broccoli
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 cup Bisquick baking mix (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Put sausage in bottom of stoneware deep dish baker or your favorite 2-quart round casserole dish or deep dish pie pan.  Top with chopped onions, pepper, broccoli, and cheese.

In a medium bowl, beat the eggs, milk and baking mix with a wire whisk until well blended.  Pour over sausage, veggies and cheese.

Bake for approximately 40 minutes until knife inserted in center comes out clean. 

Enjoy!

Cheers & Hugs,
Jodi

 

 

Double Crumble Apple Crisp

/ Jodi / 52 Comments

Double Crumble Apple Crisp.

Nothing says Autumn like the taste of sweet, tender baked apples layered with cinnamony, nutty, crunchy oat crumble in a divine Apple Crisp.

Right?!

So of course I had to bake one with a bunch of apples I was gifted with from a local farm market.

Hubby likes his warm with creamy vanilla bean ice cream melting on it for dessert.

I like mine refrigerator cold for breakfast with steaming coffee flavored with Italian Sweet Cream.

However you like it, this is a classic worth making at least once each Autumn – just because!

Here is the recipe I like best, which is slightly tweaked from a recipe found at Creations by Kara.

Double Crumble Apple Crisp

Ingredients:

  • 1 cup oats
  • 1 cup brown sugar, packed
  • 1/2 cup flour
  • 1 Tbsp + 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup chopped walnuts or pecans
  • 7 large apples, peeled and sliced
  • 1/4 cup sugar

Directions:

Combine oats, brown sugar, flour 1 Tbsp cinnamon, salt, and butter to crumble consistently.  Add chopped nuts and combine.

Press 1/3 of the mixture into the bottom of a round or square baking dish (9-11″).  Spread peeled, sliced apples on top.  Sprinkle with 1/4 cup sugar and 1/2 tsp cinnamon.  Top with remaining crumble mixture.

Bake at 350 degrees F for 45-50 minutes until apples are tender and crumble is browned.

Serve warm with ice cream or cool whip or cold for breakfast (wink!) – however you prefer!

Enjoy

Cheers & Hugs,
Jodi