Serious Eats: Recipes

Meat Lite: Potato Crusted Sausage, Leek and Spinach Quiche

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

I love this kind of recipe. It's simple enough but not at all boring. It's cheap, can be made ahead, reheats beautifully and is suitable for breakfast, lunch or dinner. Plus, though I always enthusiastically welcome a pate brisee crust, rich and flaky with butter, this shredded potato crust is a thick, flavorful base that complements the savory filling and crisps around the edges like your favorite hash browns.

Sausage is an excellent ingredient for adding meaty taste and texture in very small amounts. This recipe calls for a single link, just about a quarter pound of sausage. I opted for mild Italian pork sausage, but substitute your own preference (turkey, chicken or breakfast sausages would work well) to change the flavor profile.

If you make the quiche ahead, let it cook nearly completely, cover it well and refrigerate until ready to eat. Reheat in a 350° F oven for 15-20 minutes, until warmed through. Cover with foil to prevent the crust from burning. Alternatively, cut the quiche into wedges and microwave them to reheat.

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard.

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