Issue 011: All Hands on Deck

Hey Q-Crew!

This week is for my go getters who don’t have time to stand over the stove or sit and eat. These recipes freeze and reheat perfectly and are great for when you want substance without the daily time investment! Hearty Sausage & Peppers and Spinach, Mushroom, & Swiss Mini Quiches are fantastic to have on hand and on the go!

This month’s theme is Wake & Bake! No it’s not about 4/20 (though I don’t judge). We’re making oven baked breakfasts. Whether you’re cooking for you or the whole family, every issue I’m showing you how to make something hearty to warm up the soul!

Quiche Dough

Prep time: 50 minutes

Cook time: 25 minutes

Servings: 9

Ingredients:

  • 4 cups Flour
  • 2 sticks cold unsalted butter grated
  • 1/2 cup shortening
  • 1 whole egg
  • 2 egg yolks
  • 1 cup cold water
  • 2 tsp Salt

Step 1: Mix the flour and salt in a large bowl.

Step 2: Add the shredded cold butter and shortening and cut into the flour until it resembles crumbles.

Step 3: Add the eggs and water to the flour/ butter mixture.

Step 4: Mix together until the dough forms. Then begin to knead. If the dough is too moist and sticking to your fingers, add flour a tsp at a time until it is no longer sticky.

Step 5: Cover with plastic wrap and put in the freezer for 30 minutes.

Step 6: Put the dough on a floured surface and cut into 3 equal pieces. The dough needs to stay cold, so keep whatever pieces you aren’t working with in the fridge while you aren’t using them.

Step 7: Cut each piece into enough pieces to fill your muffin tin (6 for jumbo, 12 for regular, 24 for mini).

Step 8: Roll each piece of dough out into a thin circle larger than your muffin tin wells..

Step 9: Line the muffin tins with the dough pieces and press down with paper liners. Fill with beans or pie weights to keep the dough from puffing while pre-baking. (This keeps dough from getting soggy).

Step 10: Bake at 375⁰ for 10-15 minutes. Remove the paper and weights and continue baking for 5-10 more minutes until the crust is just beginning to brown. Let cool completely before filling. If in a rush, stick the shells in the freezer for about 10-15 minutes.

Sausage & Peppers and Spinach, Mushroom, & Swiss Mini Quiches

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 9

Ingredients:

  • 8 large Eggs
  • 1.5 cup Half & half
  • 2 tsp Salt
  • 2 tsp Black pepper
  • 2 tsp Garlic powder
  • Filling:
    • 3/4 cup shredded cheddar (or cheese of choice)
    • 8 oz ground breakfast sausage
    • 1/2 small onion diced
    • 1/2 green bell pepper diced
    • 1/3 cup feta cheese crumbles
    • 1 cup fresh spinach chopped
    • 3 baby portobello mushrooms chopped

Step 1: Add the eggs, half & half, salt, black pepper, and garlic powder and whisk thoroughly.

Step 2: Fill each of the quiche shells with about 2 spoonfuls of preferred filling.

Step 3: Fill with the egg nearly to the top of each crust leaving roughly 1/4 inch. If it overflows a little don’t worry. The crust won’t get soggy because of the prebaking.

Step 4: Bake at 350° for 25 minutes. The egg will puff while baking and then shrink after being taken out.

Step 5: Let sit for 5 minutes to cool a little, then serve!

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Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook