Spring has arrived, and FINALLY the temperatures are starting to rise and the days are slowly getting longer. My chickens are starting to lay again and I am now getting up to seven eggs a day. For those that do not know it, chickens require a set number of daylight hours to lay eggs, and with the shorter winter days, many, if not all of them stop laying. Although you can add artificial light to keep them laying year-round, I feel that nature knows best. I think my girls will be healthier if they are allowed to slow down over the winter. With the recent shelter-in-place order, I have been enjoying spending time spring cleaning the chicken coop and doing some much needed yard work.
So, with a big bowl full of eggs in my refrigerator, it is time to start thinking about egg-based dishes. With Easter just around the corner, I felt a hearty quiche-like dish would be appropriate. I made this recipe twice, once with a pastry crust, and the second time I made it, I created a crustless quiche, and I actually preferred it that way. If you like a pie shell on your quiche, feel free to make your own pastry, or buy a good quality pie crust. If using a crust, you should prebake it before adding the filling to ensure that it is fully cooked.
If I was in Italy right now, I would be enjoying fresh artichokes. Unfortunately, they are not as easy to find here in the US, so instead, I use frozen artichokes. I much prefer the flavor of frozen to canned chokes, which I find sometimes have a metallic taste. I used mild Italian sausage meat in this dish because I was sharing it with my grandkids. Still, if you prefer, you could use spicy Italian sausage instead. I love creamy goat cheese in my frittata’s or omelets as I enjoy the flavor, and like it when you bite into a creamy pocket. If goat cheese isn’t your thing, though, you could use any shredded cheese you prefer. This egg dish is hearty enough to be the main course, and when served with a big salad and a loaf of crusty bread, it becomes a complete meal.
Same Egg Pie With Pastry Crust
Deborah Mele 2020
- 4 Teaspoons Olive Oil, Divided
- 1/3 Cup Breadcrumbs or Cornmeal
- 1/2 Pound Italian Sausages, Meat Removed From Casings
- 1 1/2 Cups Frozen Artichokes, Thawed, Patted Dry & Coarsely Chopped
- 2 Teaspoons Fresh Herbs, Finely Chopped (Such as Basil, Parsley, Mint, Oregano)
- 5 Large Eggs
- 1 Cup Half & Half
- 2 Ounces Soft Goat Cheese
- Salt & Pepper To Taste
- 2 Tablespoons Pine Nuts
- Preheat oven to 350 degrees F.
- Lightly oil a 9-inch pie pan generously, then add the breadcrumbs or cornmeal, and turn the pie pan from side to side to coat.
- Dump out any extra.
- Heat 2 teaspoons olive oil in a frying pan over medium heat, and break up the sausage met into the pan.
- Use two forks to break up the sausage and cook until no longer pink.
- Add the artichokes to the pan and cook until they just begin to color.
- Spoon the sausage and artichoke mixture into the pie pan.
- In a small bowl, beat together the eggs, half and half until blended.
- Season with salt and pepper and stir in the herbs.
- Pour the egg mixture over the sausage and artichokes.
- Break up the goat cheese into small pieces and drop it on top of the egg mixture evenly across the top.Sprinkle the top of the pie with the pine nuts.
- Bake for about 30 to 35 minutes or until a knife inserted into the center comes out cleanly.
- Cool 15 minutes, slice, and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 212mgSodium: 546mgCarbohydrates: 29gFiber: 4gSugar: 4gProtein: 25g