A Storm of Swords: Crustless Sauerkraut Quiche

I'll take you out for a meal with Mr and Mrs. Pain. Order up some violent quiche.

Howard, The Mighty Boosh

Although we used our sauerkraut on Ruebens all last week, we still had some left.  Stoney whipped up an omelet with sauerkraut that was outstanding, so that gave me the idea to put together a quiche with it.  We also had some horseradish cheese in the fridge from the Farmer's Market which is outstandingly delicious, so that really sealed the deal for me.

What you need:

• 3 large eggs
• 1 1/2 cup egg whites
• 1/2 cup 1% Milk
• 1/2 cup wheat flour
• 1 tsp baking powder
• 1 small red potato, cooked and mashed
• 6 oz. horseradish cheese, shredded
• 6 oz. white cheddar cheese, shredded
• 1/2 cup sauerkraut
• 4-5 white button mushrooms, chopped
• 1/2 white onion, chopped
• 1 tsp olive oil
• 1/2 8.5oz jar Sun Dried Tomatoes, patted dry

Preheat oven to 350 degrees Fahrenheit.  Heat oil in a large skillet over medium-high heat, and sauté onions, sauerkraut, and mushrooms until onions are translucent, 3-5 minutes.

Whisk together eggs, egg whites, milk, flour, baking powder, mashed potato, and horseradish cheese.

Cheese and eggs... yum!

Stir the sautéed mixture into the egg mixture and pour into a greased 8" pie dish.

Sprinkle white cheddar cheese on top, and then place the sundries tomatoes on top of the cheese.

Bake for 40 minutes or until the top of the quiche has browned slightly and a knife comes out clean.  Let it sit for 5-10 minutes before serving.

This recipe serves 6-8, and it goes wonderfully with a simple salad.