BikeBookBread Posted March 11, 2010 Share Posted March 11, 2010 A quiche made with chicken/apple sausage, mozzarella cheese and red pepper... Quote Link to comment Share on other sites More sharing options...
Halcyon Posted March 11, 2010 Share Posted March 11, 2010 ummmm............. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 11, 2010 Author Share Posted March 11, 2010 ummmm............. Is that a good ummmmm, or an "ummmmm, what are you thinking" ummmmm? Quote Link to comment Share on other sites More sharing options...
Tap Posted March 12, 2010 Share Posted March 12, 2010 I say yummy but I would prefer a cheese that has a little more bite or flavor. A smoked Gouda maybe a nice flavor with the chicken sausage. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted March 12, 2010 Share Posted March 12, 2010 not sure about the red pepper. Like the other two ingredients. I think I'd like something like spinach or asparagus with the sausage and cheese. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 12, 2010 Share Posted March 12, 2010 I don't think I would use mozzarella. I like Gruyere in quiche. I'd also consider doing the chicken sausage (is it like bratwurst or bulk sausage?) on the side instead of in the quiche. I think it's just that sausage in quiche would make it seem too breakfasty to me. :confused: Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 12, 2010 Author Share Posted March 12, 2010 not sure about the red pepper. Like the other two ingredients. I think I'd like something like spinach or asparagus with the sausage and cheese. Ooooh, I have broccoli... we're trying to empty our freezer out and I'm finding a lot of "treasures" :lol: Asparagus sounds great...but I don't have any. I'll have to remember that. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 12, 2010 Author Share Posted March 12, 2010 I don't think I would use mozzarella. I like Gruyere in quiche. I'd also consider doing the chicken sausage (is it like bratwurst or bulk sausage?) on the side instead of in the quiche. I think it's just that sausage in quiche would make it seem too breakfasty to me. :confused: Brat-style...was going to grill in slices prior... I have gruyere...forgot about it!! thanks for the reminder. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 12, 2010 Share Posted March 12, 2010 Ooooh, I have broccoli... we're trying to empty our freezer out and I'm finding a lot of "treasures" :lol: Asparagus sounds great...but I don't have any. I'll have to remember that. Brat-style...was going to grill in slices prior... I have gruyere...forgot about it!! thanks for the reminder. OK, so if you have broccoli and Gruyere then I would do the quiche with those and the red pepper and do the brats on the side. Yum. :) Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 12, 2010 Author Share Posted March 12, 2010 OK, so if you have broccoli and Gruyere then I would do the quiche with those and the red pepper and do the brats on the side. Yum. :) Oooh, good idea...then the girls will actually EAT dinner (they won't eat quiche....) and leave the rest of the quiche for me and dh :) Quote Link to comment Share on other sites More sharing options...
Halcyon Posted March 12, 2010 Share Posted March 12, 2010 I don't think I would use mozzarella. I like Gruyere in quiche. I'd also consider doing the chicken sausage (is it like bratwurst or bulk sausage?) on the side instead of in the quiche. I think it's just that sausage in quiche would make it seem too breakfasty to me. :confused: :iagree::iagree: Quote Link to comment Share on other sites More sharing options...
Sumiller Posted March 12, 2010 Share Posted March 12, 2010 I say yummy but I would prefer a cheese that has a little more bite or flavor. A smoked Gouda maybe a nice flavor with the chicken sausage. :iagree: YUM! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted March 12, 2010 Share Posted March 12, 2010 Oooh, good idea...then the girls will actually EAT dinner (they won't eat quiche....) and leave the rest of the quiche for me and dh :) There you go! Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted March 12, 2010 Share Posted March 12, 2010 Since I have a huge aversion to anything mixing meat and fruit, my problem is only with the sausage flavor choice. Had you written chicken sausage, red pepper and mozzarella I would have said yummy. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 12, 2010 Author Share Posted March 12, 2010 Well, it's in the oven now. DH wanted some sausage in, so after cooking it whole, I sliced it, browned it a bit further, added to quiche with broccoli, red pepper and gruyere, seasoned with a bit of salt and pinch of nutmeg. Crossing my fingers..... Quote Link to comment Share on other sites More sharing options...
Melora in NC Posted March 12, 2010 Share Posted March 12, 2010 I'd use Swiss instead of mozarella, but I hope it was delicious! Quote Link to comment Share on other sites More sharing options...
mommaduck Posted March 12, 2010 Share Posted March 12, 2010 Sounds Dutch...ditch the applesauce to fix that issue. *no offense to anyone of PA Dutch background* Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted March 12, 2010 Share Posted March 12, 2010 Sounds pretty good to me, and I'm a mostly vegan who mostly doesn't each quiche! Rosie Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 12, 2010 Author Share Posted March 12, 2010 Sounds Dutch...ditch the applesauce to fix that issue. *no offense to anyone of PA Dutch background* (It wasn't applesauce... it was chicken/apple sausage :) It honestly, was just okay. The flavors were very good, but the texture of the sausage was distracting. It was very good quality -- made right at the butcher shop but it was kind of pasty. I would make it again if I could guarantee a better sausage. Quote Link to comment Share on other sites More sharing options...
ladydusk Posted March 12, 2010 Share Posted March 12, 2010 Could you have taken the sausage out of the casings and browned it like bulk sausage? I think that might have helped the texture issue ... Quote Link to comment Share on other sites More sharing options...
mommaduck Posted March 12, 2010 Share Posted March 12, 2010 (It wasn't applesauce... it was chicken/apple sausage :) It honestly, was just okay. The flavors were very good, but the texture of the sausage was distracting. It was very good quality -- made right at the butcher shop but it was kind of pasty. I would make it again if I could guarantee a better sausage. ooops, a drastic misread! An easy one for me though, as the dutch around here dump their applesauce on top of everything LOL! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted March 12, 2010 Share Posted March 12, 2010 There is a chicken/apple sausage that Costco carries (at least they carry it here) that I love. Yummmmmm! Quote Link to comment Share on other sites More sharing options...
SilverMoon Posted March 12, 2010 Share Posted March 12, 2010 Sounds fabulous. :) But I'd pick out the peppers. I love chicken apple sausage. Aidell's is my favorite. Quote Link to comment Share on other sites More sharing options...
Alessandra Posted March 12, 2010 Share Posted March 12, 2010 Change the cheese -- mozzarella is too moist and flavorless for a quiche. I think you need something firmer, like swiss or cheddar -- did someone suggest smoked Gouda? -- sounds good. Sausage, eggs & cheese s a great combination. I'd leave out the peppers, too -- overly moist, unless you roasted the peppers first. Or you could combine the peppers (roasted) and the mozzarella with olive oil, garlic (and basil, if you have it) for a delicious marinated salad. Quote Link to comment Share on other sites More sharing options...
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