So real men don’t eat quiche now do they?

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What’s that old adage?  Real men don’t eat quiche?  Well why not?  It’s not just for “lunching ladies” anymore.   Especially when you can eat a yummy apple and gouda cheese sausage quiche with carmelized onions.  To really class it up, why don’t we add a salad frisée with bacon-shallot vinaigrette dressing and poached egg while we’re at it!  It’s not just pretty… it’s delicious too!  Plus, you can practice your pie crust making skills with the pie crust recipe I shared earlier (or you can buy a store crust – I won’t tell!)


Apple & Gouda Cheese Chicken Sausage Quiche

(Compliments of Amylu, Creator of Sausages by Amylu)


2 links Sausages by Amylu Apple & Gouda Cheese Chicken Sausage
1 9-in. Pie crust
3/4 cup Onion, sliced/diced
1 Tbsp. Vegetable oil
1 1/2 Garlic cloves
1/4 tsp. Cayenne pepper
1/4 cup Green Onion, sliced
3 Eggs
1 cup Cream, or substitute milk
4-6 oz. Gouda cheese, shredded
1/2 Granny Smith apple
1 Tbsp. Brown sugar
Salt and pepper to taste




  • Caramelize onion in a large sauté pan with vegetable oil.
  • Add garlic; cook over low heat for 3 minutes.
  • Place onions on cookie sheet; allow to cool in refrigerator, uncovered
  • Slice Granny Smith apple and Sausages by Amylu Apple & Gouda Cheese Chicken Sausage into small pieces, and sauté together with brown sugar until apple pieces are soft.
  • Whisk together eggs, cream/milk in a separate bowl; season with salt, pepper, & cayenne pepper; add green onions; mix well.
  • Shred Gouda cheese.
  • Place the sautéed apples & sausages in the bottom of the pie crust; top with caramelized onions and shredded cheese.
  • Pour milk and egg mixture over the top of the apples, sausage and cheese.
  • Bake at 350° for 45 minutes, or until done.


Frisée Salad with Bacon-Shallot Vinaigrette

(courtesy of Good Housekeeping 2007)



3 slice(s) bacon, cut into 1/2-inch pieces
12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
1 medium shallot, minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs


  1. In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
  2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
  3. Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
  4. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
  5. Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
  6. To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.
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