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.  

Aegon V: Brie and Egg Breakfast Strata

Pippin: What about breakfast?

Aragorn: You've already had it.

Pippin: We've had one, yes.  What about Second breakfast?

Lord of The Rings

Crusty, delicious Strata fresh out of the oven

Growing up, my mother always made a breakfast strata for Christmas morning.  I didn't make it home this year, so I decided to make the Strata myself.  It was incredibly easy and turned out perfect!  It's also not TOO unhealthy (if you can keep yourself from eating half of it in one day, which we could not).

What you need:

• 2 tsp olive oil
• 2 cups chopped onion
• 1 1/2 cups diced, unpeeled Yukon Gold Potato
• 1 cup chopped red pepper
• 1 cup halved grape tomatoes
• 3/4 lb. ciabatta bread, cut into 1" pieces and toasted
• 8 oz. Brie, rind removed and chopped
• 1 cup Egg substitute
• 2 large eggs
• 1 tsp herbes de provence
• 3 cups 1% milk

What to do:

Cut the bread into 1" pieces and toast, and de-rind the brie, cutting into 1" pieces.  Put those aside.  Chop the onion, pepper, and potato.  Heat the oil in a large skillet or pot, and add the chopped ingredients, cooking until tender.  Halve the tomatoes, and add to the skillet once you have achieved tenderness.  Cook with the tomatoes for 2 minutes and then add the Ciabatta bread, cooking for 2-5 minutes.  

Place half of your bread mixture in a greased 9x13 dish, layer half of the brie on top.  Repeat.  Stick that mixture in the fridge overnight, so all those flavors can just soak into the bread and make it extra-delicious.

The next morning, whisk together the milk, eggs, and egg substitute until everything is combined.

  

Pour the mixture over the bread mixture, and let sit for about 30 minutes.  Pre-heat your oven to 350 degrees while your mixture sits.

Bake for 50 minutes or until golden brown and set.  Let cool for 15-20 minutes.  Try to avoid eating the entire pan in one go.