Sausage Mushroom Crustless Quiche

Hello food-loving friends! It's been a while, but don't worry, I have not forgotten you. I first want to give a shout-out to the recipe posted by Vinestreet for the spicy honey glazed chicken-- I tried it this week and thought it was amazing. And now, without further ado, it is my pleasure to introduce you to:

Sausage Mushroom Crustless Quiche

1/2 medium onion, diced (1/2 cup)
6-oz mushrooms, sliced (1 cup)
approx 1 - 1 1/2 cups diced sausage, cooked (I used a normal 12 oz. package of low-fat sausage)
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate).
In a medium frying pan, cook onion and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.
Pour quiche base into prepared pan. Top with Parmesan cheese.
Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Serves 4.
salt and pepper, to taste

This was so yummy! You can use any combo of meat and vegetables, but the sausage mushroom combo is a winner. I love love love that it is crustless-- way less fat, but it forms its own crust when it bakes, so it's still stable enough to be cut and served. Be warned: I sprayed the pan w/cooking spray, but that wasn't enough because it still stuck to the pie pan a little. Also, Mark seasoned the sausage with some ginger, crushed red pepper, etc. It really made it tasty. 

Enjoy! 

Spicy Honey-Glazed Chicken

My new favorite cookbook is Saving Dinner, by Leanne Ely. I had to pay an overdue fine at the library because I just can't bear to return it. And I haven't had time to copy all the recipes we love from it, out onto paper. This lady is a nutritionist, so all the meals are incredibly healthy, but also incredibly tasty.

Here is one of our new favorites: Spicy Honey-Glazed Chicken.

1/2 c. honey
2 TBSP. frozen orange juice concentrate
2 cloves garlic, pressed
1/8 tsp. red pepper flakes (take out your kids' portions before putting this in. It's not really that hot, but warmth is more than the average child probably likes)
1 TBSP butter
1/2 tsp olive oil
6 boneless skinless chicken breast halves
Salt and pepper to taste
cilantro, chopped
green onions, chopped

Combine honey, OJ, and garlic in a small bowl. (If no children are eating add the red pepper flakes now as well.)

In a skillet, heat butter and olive oil over medium heat, add chicken, salt and pepper to taste, and brown the chicken.

Add honey mixture to the skillet and cook, turning to thoroughly coat the chicken. Cook until the sauce begins to thicken. (At this point you can take out childrens' portion and then sprinkle in some red pepper flakes.)

To serve, place chicken on plate, spoon sauce over the top and sprinkle with cilantro and green onions.

Serve with brown or white rice, steamed broccoli, or baked butternut squash.
Enjoy! This is honestly one of the most flavorful recipes I own now. The orange juice, honey, and garlic are a great combination.