Ruth Slater’s Caramelized Onion and Mushroom Quiche
As printed in SCENE Winter 2015
1 small yellow or white onion
1 1/2 cup sliced fresh mushrooms,
1 pound sausage(I use sage sausage)
1/4 cup milk
1 refrigerated pie crust
¾ cup Gruyere cheese grated
1/3 tsp dry sage
Salt and pepper to taste
Olive oil for cooking onions and mushrooms
1. Start by placing room temperature pie dough in a pie pan sprayed with cooking spray. Spray inside of a pie crust and place in refrigerator to chill while remainder of ingredients are prepared.
2. Slice onion and sauté until golden brown in a skillet with olive oil just to cover the bottom of the skillet. Use medium heat, expect this step to take 15 to 20 minutes.
3. Remove onions from pan when soft and lightly browned, let cool.
4. Add mushrooms to the skillet. Sauté mushrooms until soft. Set both to the side to cool
5. In the meantime sauté sausage until cooked, breaking it into small pieces. Set in a colander to drain and cool.
6. Whisk milk into the eggs, add salt, pepper, and continue whisking until well combined and slightly frothy.
7. Place cooled onions and mushrooms in the bottom of the prepared pie crest.
8. Top with cooled sausage and grated cheese.
9. Pour egg mixture over the top, place pie pan on a baking sheet and place in center of a preheated 350° oven
Cook for 45 to 50 minutes. Test for doneness by inserting a toothpick in center, quiche is done if toothpick comes out clean.
Fay Roberts’ Quinoa Crunch Salad from Greens for Good Contest
1 cup quinoa
1 large hothouse cucumber, roughly chopped
1- 10 oz. bag of shredded carrots
1- 9 oz. package cooked, shelled edamame
1/2 red onion, finely diced
1/2 cup unsalted roasted almonds, chopped
1/2 cup Gorgonzola cheese
Newman’s Own Balsamic Vinaigrette dressing
1.Cook quinoa according to package directions.
2.Combine cooked quinoa with the next 5 ingredients.
3.Serve with crumbled Gorgonzola & Newman’s balsamic dressing.
May be served alone or on top of any green salad.