Potato Sausage Leek Quiche With Side Baby Spinach Salad Recipes

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

Steps:

• Whisk together the lemon juice, oil, salt and pepper.
• Toss the dressing with the leeks.
• Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
• Add the olives and cilantro and toss well.
• Add more salt and pepper if you like and chill for an hour.

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

Steps:

• Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
• Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
• Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
• Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
• Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
• Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
• Divide pot pie among plates and serve salad alongside.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
• Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
• Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
• While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
• Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
• Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
• Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.