Acadias Crustless Quiche With Eggplant Recipes

Steps:

• Preheat oven to 350 degrees F.
• In skillet saute onion until translucent with 1 tablespoon of margarine.
• Added eggplant and bell pepper in with onion and saute until tender.
• Set onion, eggplant and pepper mixture aside in a bowl.
• Remove sausage from casings and brown in same skillet and then cook thoroughly.
• (I placed my skillet with metal handle in the oven for 15 minutes).
• While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
• Then add eggplant, onion and bell pepper mixture.
• Stir.
• Remove skillet from oven with sausage (Remember the handle is HOT!).
• Drain sausage on paper towels and blot dry.
• Chop up sausage into bite size pieces.
• Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
• Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
• Pour mixture into greased baking dish.
• Place on middle rack of oven.
• Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
• Let cool for 15 minutes.
• Enjoy!

Steps:

• For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
• For the squash: Preheat the oven to 450 degrees F.
• Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
• Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.