Tag Archives: pastry case

September Cooking Challenge: Sausage and Red Pepper Quiche

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If you don’t remember, this month I set myself a September Cooking Challenge where I challenged myself to cook three different and never-tried-before (by me) recipes throughout the month.

The first recipe I decided to tackle is the Sausage and Red Pepper Quiche, mostly because it sounded like the easiest recipe and I wanted to ease myself in. I was drawn to this recipe because I’ve never had a quiche with sausage in it before and in fact I’ve never actually made a quiche from scratch.

So firstly the recipe has surprisingly easy and accessible ingredients, pretty much all you had to do was measure out the ingredients before mixing everything together at once and placing in the oven for 40 minutes. The recipe did call for a can of ‘cream of mushroom’ soup, no seasoning and loads of eggs, which I thought was a bit odd but I went along with it anyway.

Unfortunately I think the simplicity of this recipe is what lead to its inevitable demise, the quiche was just, boring. It was very, very bland and lacked seasoning, as I suspected. It also seemed that the egg-to-other-ingredient ratio was a little off, it was just a little too eggy. I realised half way through eating the quiche (I don’t like to waste food even if I don’t like it) that it seemed to be lacking something else as well. Usually when you buy ready-made quiche from the supermarket it has a pastry case and I think I’ve got so used to expecting the buttery pastry surrounding the quiche that I was felt a little disappointed when it wasn’t there.

On reflection I’d do a number of things differently to try and give this quiche a bit of a boost. Firstly I’d cut out the ‘cream of mushroom’ soup and use a selection of chopped wild and organic mushrooms so you can actually taste the mushrooms rather than them getting lost in the recipe. Secondly, the recipe called for mozzarella cheese but I couldn’t taste it at all so I’d go with a stronger cheese, perhaps just something as simple as cheddar. Thirdly I’d add some fresh basil to the quiche mixture and give it a hefty seasoning of salt and pepper. Lastly I’d add a pastry crust to the quiche, it’s perhaps not as healthy but adds much needed texture!

Overall I’m pretty disappointed with this recipe, especially considering that in terms of quiche it sounds like a really interesting idea but in actual fact is very rather bland and meh!

Next up, Cheeseburger Egg Rolls!