Thursday, August 1, 2013

Zucchini, Sausage & Goat Cheese Quiche



The word quiche may be French, but the dish is originally from Germany. Quiche means “cake” and is derived from the German word Kuchen. Since my husband and I both have German origins, I offer this up to the ancestors in celebration of mid-summer.

I made this with fresh veggies and herbs from the garden, always using organic ingredients and fertile farm fresh eggs.  The sausage was local, ground and hot spiced. You can substitute cooked, uncured, organic bacon for the sausage. It is also good poured and baked in a casserole dish if you wish to avoid the crust. I used a gluten free crust from the freezer section of my local health food store.

4 cups zucchini, grated
1 cup greens (spinach, turnip, and/or beet) chopped
1 large onion, chopped
2 cloves garlic, pressed
2 Tbs. butter
1 Tbs. olive oil
1/2 pound of ground hot spicy sausage
3 eggs
2 Tbs. fresh parsley, minced
½ tsp. dried oregano
2 cups sharp raw goat cheese, grated
1 garden ripe tomato, sliced
2 Tbs. fresh basil, chopped
sea salt and fair trade black pepper
1 gluten free or regular, deep-dish pastry crust

In a skillet, sauté onion and garlic in butter and olive oil under tender, add oregano, zucchini,  greens, and salt and pepper to taste sautéing until tender. Cook sausage in separate skillet breaking it up with a spatula until cooked through. In a large bowl whisk eggs with parsley, and salt and pepper to taste.  Stir in cheese and zucchini mixture, sausage, and stir until well blended. Pour in pastry shell and layer top with half of the chopped basil, sliced tomato and remaining basil. Bake at 400º for 35 minutes. Let stand for 15 minutes before cutting.