Post-Holiday Cooking: Here’s a Quick & Easy Sausage & Egg Pie Recipe

wp-1484173950945.jpgFrom stuffing, basting, patting, pricking, roasting and toasting, most of us foodies who refer to the holiday season as the “Olympics of Family Cooking,” have taken a deep sigh of gratitude for the love and joy that was shared amongst our family and friends.

All the gifts have been opened, clothes tried on (and modeled on the living room runway) and Google Home was streaming music at our demand when I noticed that I was starving! But, I was also tired and didn’t have the energy to create breakfast, lunch, or dinner.  But clearly, we all needed to eat.

So, here is a quick go-to recipe I like to use that comes loaded with the right amount of nutrition, salty savoriness, and warmth.  This pie oozes with comfort and cozy post-holiday sit-around-the-house goodness.  I like to think of it as alinner (lunch and dinner) dish or a classic brunch dish too.

– Don’t worry, you’re not required to make your own pie crust, I promise.

Ingredients:

1 Pie Crust (for the inquiring minds, yes, I used the type you buy and roll out).
1 tablespoon of butter
1 good-sized shallot, chopped
1 garlic clove, minced
4-6 sun-dried tomatoes loosely chopped
8 ounces of Italian sausage or chicken sausage (remove the outer skin and crumble)
1 three-finger pinch of sea salt
1 pinch of oregano or thyme (or both)
3 – 4 handfuls of fresh spinach or kale
2 cups of freshly grated California cheddar cheese
4 eggs, beaten
1 cup of heavy cream

Preheat the oven to 375 degrees Fahrenheit

Melt the butter in a large saute pan over medium heat and saute shallots and garlic until translucent. Add salt, oregano and thyme. Add the crumbled sausage, sundried tomatoes, and cook until browned. Add the spinach or kale and cook until the greens wilt and set aside.

In a pie dish roll out the pie crust and pinch the edges.   Add 1 cup of cheese on the bottom and then add the sausage mixture on top of that.

In a mixing bowl whisk together the eggs and heavy cream and 1/2 cup of cheddar cheese (you can also use almond milk or any other milk/cream variation).  Season with a pinch of sea salt and mix well.  Pour the egg mixture over the sausage mixture.  Top with the remaining 1/2 cup of cheese.  I also added a little extra romano in this pie – I mean, can you blame me?  Take a brush and lightly coat the edge of the pie crust with some of your egg mixture for a crispy finish.  (not too much).

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Place your pie on a baking sheet and bake for 45 minutes or until an inserted toothpick or knife comes out clean.  Let stand for 10 minutes before serving.

Enjoy!

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Special thanks to Mele Cotte for the inspiration of this recipe.  I use it in many reincarnations.

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Here is one I made with Kale

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Grilled Eggplant Preserve

SUMMER SEASON’S BEST!

Eggplant is beautiful and at it’s peak in the summer time.  I love to grill them with  extra virgin olive oil, a squeeze of fresh lemon juice,  sea salt and black pepper.  But, since I’m the only one,  other than my 16-year-old,  crazy about this summer starlet,  I usually have left overs.

Grilled Eggplant

Grilled Eggplant

This weekend I did a little research on the best way to preserve them in the fridge.  Mostly I found pickling recipes. This was not what I had in mind.    So I did a little improvisation and this is what I came up with.

I took an old jar,  perfect for such a dish, and gathered a few ingredients.   More extra virgin olive oil,  (from Jason’s brother-in-law’s family farm in Greece) three cloves of garlic and five or six fresh basil leaves from my Window Herb Garden.  Here are the images.  I think we’ll item it up this week when Gigi is home.  We’ll most likely enjoy them with her nana’s roasted peppers and mozzarella on a nice Italian bread for a summer picnic.

I’d live to know how you prepare yours so please share your ideas with  me!

A little this and a little that

Layer Fresh Basil, Lemon Juice, Olive Oil, Garlic and Crushed Red Peper

Layer basil, olive oil, garlic, crushed red pepper, lemon juice and salt and black pepper

Layering the Eggplant

Top it off with two or three more leaves of basil. Fill the jar, getting into all the nooks and crannies, with olive oil and a generous squeeze of lemon juice or balsamic vinegar.

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This also makes a great gift.

Delish Dish by Dena

I decided, last minute, to add two thin slices of lemon to give a little more acidity to the preserve.

Eggplant with Lemon