After being out of town so much during the holidays and lots of eating out, we had to a lot of veggies leftover in our fridge to use up. I threw them all together in a quiche, and it was actually the best I’ve ever made! I didn’t really take exact measurements, but I’ll do my best to outline the recipe below.
I bought some watercress after reading this article about it being the most nutritious superfoods! Who knew? I always just thought it was a garnish. But this website says that “gram for gram, watercress can boast more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk, and more iron than spinach!” It tastes very peppery, so it’s a lot more flavorful than most other leafy greens. So it went perfectly in our quiche!
You could probably cut the amount of sausage in half (it would certainly make it healthier), but we threw the whole thing it to make it extra meaty. And you can use whatever combination of veggies you like best!
Sausage & Watercress Quiche
· 1 premixed pie crust (I used Pillsbury)
· 5 eggs
· ½ cup milk
· 1 cup cheddar cheese, shredded
· 16 ounces sausage
· 1 cup watercress, chopped
· ¼ onion, diced
· ½ cup tomato, diced
· 1 sprig thyme
· 1 tsp red pepper
· 1 clove garlic, minced
· Salt and pepper, to taste
1. Preheat oven to 425 degrees. Roll your pie crust out on a 9” round pie pan and bake for 8 minutes.
2. While that bakes, cut your sausage into pieces and pre-cook on a skillet until browned. Drain the excess fat from the skillet.
3. Take pie crust out of the oven & pour in broken up sausage. Top with remaining veggies and cheese.
4. In a bowl, whisk together eggs and milk. Add in red pepper, salt, and pepper. Pour over the meat and vegetables.
5. Bake for an additional 30 – 40 minutes, or until eggs are fully cooked through and crust turns a golden-brown.