Quiche Tina Marie is more than your typical breakfast, it’s a meal set for anytime of the day and any day of the week! We had company this past weekend for Halloween and we stayed up playing monopoly, and you know how long that game came take. I think we decided to call a stalemate around one o’clock in the morning, which is way past my bedtime! The next morning we all took our leisurely time moving around after being up to the wee hours of the night, or should I say wee hours of the morning and I wanted to make something a little more than the traditional breakfast of meat, eggs and toast. After rummaging around in the refrigerator I put together one of my favorite easy to please meals of Quiche Tina Marie for our early brunch.
This quick and easy Quiche Tina Marie has the simplest of ingredients, but is certainly not simple on taste. Included in this delicious quiche I also added my Green and Red Salsa. Not all of my guests were gluten-free so I made two that morning, one containing gluten-free crust (my own recipe) and the other with regular crust (store bought). I have to say – I’m pretty proud of myself – they liked the one made with the gluten-free crust just as much as they did the other one!
This quick and easy make Quiche Tina Marie is a delicious tasting meal for any day of the week. I love to make extra's to freeze and re-heat on the fast paced work weeks. This meal is sure to please all quiche lovers in your family.
- 8 Sausage Links – cut into small pieces
- ¼ cup – water
- 1 package – Baby Portabella – sliced thin
- ½ tbsp. – Coconut Oil
- ¼ cup – Water
- 1 cup – Green Tomato Salsa*
- ¾ cup – Sharp Cheddar Cheese – shredded
- 6 – Eggs – beaten
- 1 tbsp. – Butter
- ¾ cup – Almond Milk – unsweetened
- 2 tbsp. – Gluten-Free Flour
- 6 tbsp. – Cold Water
- ½ cup – Butter** – cubed
- 2 cups – Gluten-Free Flour
- 1 tsp – Salt
- Combine cold cubed butter into flour and salt with fingertips until flour is crumbling. Add cold water and blend until soft dough forms. Wrap dough in plastic wrap and place in refrigerator until needed.
- In medium skillet, cook sausage links on med/high for 5 minutes. Add ¼ cup water, lower heat to med and continue cooking until water is evaporated. Approx. 4 minutes. While sausage is cooking, slice mushrooms.
- Remove sausage and drain on paper towel to absorb any extra grease. Add mushrooms to same pan, cook 3 mins on med, then add ¼ cup water and continue cooking until water evaporates, approx. 3 minutes. Remove from heat, add sausage, salsa and sprinkle with ½ cup of cheese and mix well.
- Sprinkle board with gluten-free flour and roll dough until ¼ inch thick. Place dough into buttered oven proof pan, press and cut/fold/crimp edges.
- In a med bowl combine add eggs, milk, and flour, stirring well. Pour egg mixture over sausage mixture and stir lightly. Pour mixture into pan lined with crust and sprinkle with remaining cheese. Bake at 375 degrees for 35 minutes. Remove from oven slice and serve.
*For this recipe I made my < href=http://glutenfreefoodsmith.com/2015/09/green-and-red-salsa/>Green Tomato Salsa, if ingredients are not available, you can use regular jarred salsa. **Butter should be really cold, I put mine in the freezer while cooking other ingredients before rolling.
Quiche Tina Marie is such a versatile meal and is sure to please all quiche lovers in your family. I usually make up a couple at a time and throw them in the freezer to reheat on those busy weeknights, instead of cooking I just pull one of these out of the freeze, throw it in the oven to heat, and dinner is served! My grandchildren love to add pepperoni’s and black olives to the ones we make when they stay over, they call it quiche grammie (of course). For any and all veggie lovers, just omit the meat, and add some fresh spinach to the mix and you’ve covered all the bases! Doesn’t really matter what extra ingredients you add or not add, Quiche Tina Marie is a winner every time.
From my kitchen to yours,