Swiss Chard and Spicy Italian Sausage Quiche

This recipe is super easy!  It took more time to defrost the crust than it did to put together and bake.  It can be adapted to clean out the fridge or freezer.  It would be delicious with spinach, ham, or many other meats and veggies.  I used lean, spicy italian turkey sausage (making sure it was gluten free).  I ate this for dinner, then breakfast, then a snack.  I was surprised at how nicely it reheated.

• 1 Pie Crust (I found a homemade GF one in my freezer, will post recipe later)
• 5 Eggs
• 3/4 C. Milk or Cream (I used about half rice milk and half cream. I know, strange combo, I rarely have actual cow’s milk in my house)
• 1 Cup Cooked Spicy Italian Sausage (I removed the casings before cooking)
• 1 Cup Grated Cheddar Cheese
• 1 Cup Steamed Swiss Chard, chopped small (I just threw mine in the basket in my steam pot for about 15-20 minutes)
• 1 tsp Oregano
• Salt and Pepper to taste

Preheat oven to 375 degrees.  Prepare the crust in a 9″ pie pan.

In a medium bowl beat the eggs and milk/cream just until little bubbles form around the edges, do not overbeat.  Stir in everything else.  Pour into prepared pie pan.  Pop in the oven for 45-50 minutes.  You can tell it’s done when you prick it with a fork towards the middle and it comes out clean.

Slice and enjoy!

This week’s load – March 30th

This is only my second delivery.  I got home a little late yesterday, so the only thing I had time to do was put it away before I crashed out for the night (well, after fighting with my new DSL for 3 hours. Easy installation my ass.  After that I had to make a strong margarita, then I crawled into bed for the night).

Here’s what we got in our box:

• Asparagus
• Spinach
• Hot House Tomatoes
• Lettuce
• Kale
• Mustard Greens
• Carrots
• Mint
• Red Cabbage
• Green Onions

And I still had a little left over from last weeks bushel, including snow pea tendrils (which are delightful!), a few radishes, a couple beets, a little bit of swiss chard, and a few green onions.

Before moving to Texas I didn’t even know what kale and mustard greens were…or chard…or basically any hearty greens.  I knew of lettuce.  And spinach.  I wouldn’t say I was “sheltered,” just not particularly into greens.   Now, I am in love.  There, I said it.  I love greens.  I’m having a blast learning new ways to prepare them.  `

My plan for this week is to experiment with kale chips.  I keep hearing that they are delicious!  I also need to cook up those beets!  I’m going to create some sort of beet salad.  I’ve never cooked beets, so this should definitely be interesting…as well as trying to convince my boyfriend and Gabe to eat them.

As for the rest of the load,  I’m going to saute up some spinach and the rest of the swiss chard tonight to go with whatever the BF is cookin up (I’m going to have to sneak in the chard though…are you seeing a pattern?  He’s super picky, I’m trying to break him of that).  The rest is up in the air.  I want to experiment with risotto.  I came across a risotto and kale recipe on the farmhouse delivery blog that looks amazing (I’ll site the source and include a link each time I post a recipe that I get inspiration from).  I’m also going to play with quiche this weekend. 

Last week I made a pretty tasty swiss chard and italian sausage quiche with a gluten-free pie crust I found in my freezer.  I’ll post the recipe this weekend.  I think quiche might be my new fall back meal.  I intend on keeping a few gluten-free crusts in my freezer at a time (I’ll post that recipe too!  It’s super easy and tastes like regular, gluten-filled crust!). 

That’s all for now!  I’m starting to feel like I’m rambling…

Till next time ~T.

About me

I’m a twenty-something living in Austin, TX.  I’m gluten-free and I try to eat mostly organic.  I also like to support local businesses and farmers.  I’m also trying to make a conscious effort to eat healthier (I have a terrible addiction to peanut butter cups).  I love to cook and bake, but it has been interesting converting my old favorites to gluten-free. 

I live with one of my youngest cousins, who decided to move down last year after visiting me for a couple of weeks.  I guess he needed to get out of that PNW rain and gloom, much like I did a few years ago.  Living with him has been an adventure.  I haven’t decided whether it’s keeping me young or making me old, maybe a bit of both.  It has made staying gluten-free a little more difficult, with all the tempting pizza and beer around, but I’ve survived.

We recently signed up for a weekly CSA delivery (community supported agriculture) in an effort to stay healthy and support the local guys, and of course for the convenience.  So far we (or at least I, not sure Gabe’s as enthusiastic as I am) love the gorgeous assortment of fresh, organic fruits and veggies that show up on our doorstep each week. 

Before continuing on with this blog, there are a few things you should probably know about me:

• I am a transplant.  I hail from the tiny town of Shelton, WA, where I spent the first 22 years of my life before moving to Olympia, and finally to ATX.  Most of my family is still up there.  I miss them like crazy, but I don’t miss the grey or the wet.
• As I said before, I live a gluten-free life.  No, I have not been diagnosed with celiacs.  I went gluten-free for my endometriosis, and discovered that the diet did wonders for my migraines, stomach issues, and skin conditions (I have awesome genes, I feel sorry for my future kids…if I have any), as well as for my endo.  I should probably get tested one of these days, but I feel about 100 times better with what I’m doing, so I’m not too concerned with the test.
• I was a full-on vegetarian for a few years starting when I was 9 or 10, then a semi-vegetarian (chicken and seafood only) until I was 22.  Not for ethical reasons, I read a book my mom had lying around and it grossed me out.  I still eat mainly vegetarian, not on purpose though…
• I use olive oil in almost everything I make.  I have to buy it at Costco.

This blog will document what we receive each week and what we do with it, recipes included (all gluten-free, but most can be prepared gluten-full)…for anyone out there who actually reads this. Hopefully it won’t just disappear into the depths of cyberspace.

~T.