I love magazines. The arrangement of condensed narratives is perfect for me; I fall asleep after reading 10 pages of a novel and I have a penchant for sleeping in any moving vehicle. Coincidentally, I also have a restless personality, leading to a near-obnoxious multitasking on most days of the week, even Sundays, the so-called Day of Rest. In fact, in the time it’s taken to write this post, I will have done two loads of laundry, organized a year’s worth of Condo Association’s activities, and reviewed a dozen or so web sites to find a recipe for rhubarb. And then made a Rhubarb-Apple Crumble (recipe forthcoming). And today is Sunday.
I subscribe to several magazines, and although I packed a couple to read over vacation, I was instantly drawn to a new title sitting on the kitchen counter at our host’s house in Chapel Hill, Everyday with Rachel Ray. A week without cooking and minimal access to the Food Network meant a magazine packed with recipes from a comfort-food queen would have to fill the void. With asparagus now in season and the omnipresent eggs in my refrigerator thanks to Greensgrow Farms CSA, Everyday’s recipe for Tortilla-Crusted Goat Cheese and Asparagus Quiche was right up my alley.
Conveniently, asparagus showed up in my CSA this weekend (continue reading after the recipe for more information on my local food finds). While the original recipe is meatless, I decided to add some sausage to make sure I wasn’t the only one eating this for brunch. Our neighborhood farmer’s market abounds with humanely-raised meats so it’s hard to pass the temptation knowing J’s preferences. I substituted a fresh green pepper for the mushrooms to maintain the recipe’s vegetable quota and to keep hubby happy (the things you do for love). And while I generally prefer simple, quick recipes, this quiche does have a few moving parts — from browning the sausage, chopping the vegetables and shredding the cheese — it feeds both my appetite, and my restlessness, quite nicely.
Tortilla-Crusted Sweet Sausage and Asparagus Quiche
Adapted from Rachel Ray Magazine Recipe. Click on hyperlinks for more information on each ingredient’s local producer.
- 2 10-inch whole wheat tortillas
- ½ pound Sweet Italian Sausage
- 5 asparagus stalks, trimmed and cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 1 green pepper, finely chopped
- Salt and pepper
- ½ cup shredded Colby cheese
- 2 eggs
- 1/4 cup plain yogurt
- Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet.
- Cook the sausage until lightly-browned. Drain and set aside.
- Fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
- Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and green pepper, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus and sausage; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
- In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
- The original recipe calls for 3 eggs and 1/2 cup yogurt. I decreased these amounts to ensure that the addition of the sausage would not cause an overflow. However, you may want to consider sticking to the recipe’s original recommendations so that the quiche is a bit more cohesive when you slice for serving.
- Consider a finer chop of the asparagus to incorporate more of the asparagus texture and flavor into every bite.
Greensgrow CSA Share – 4.24.10 (Last one for the Winter CSA!)
- Mixed Baby Lettuce – Arc Greenhouses, Shiloh, NJ
- Asparagus – Viereck Farms, Viereck, NJ
- Green Swiss Chard– Flaim Farms, Vineland, NJ
- Mint – Goshen View Organics, Goshen, PA
- Radishes – Flaim Farms, Vineland, NJ
- White Potatoes – Rineer Family Farm, Lancaster County, PA
- Sauerkraut – Cabbage Patch, Philadelphia, PA
- Raw Milk Yogurt Cheese – Farmstead Fresh, Inc. Winfield, PA
- Dozen Eggs – Sandy Ridge Farm, Elizabethtown, PA
- Pequea Valley Yogurts – Pequea Valley Farm, Ronks, PA
- Bull Dogs – Hendricks Farms, Telford, PA
- Sweet Italian Sausage – Birchrun Hills Farm, Chester Springs, PA
- Pork spare ribs – Natural Meadows Farm, Mount Pleasant Mills, PA
- Mix of dried fruit – The Original Delancey Street Peanut Company, Bloomfield, NJ
- Apples, green peppers, rhubarb –Highland Orchard Farms, Wilmington, DE