A Dubuque, Iowa Bed and Breakfast

Asparagus Quiche and Curried Sausage

Posted by in Amy's Blog, Recipes |

 

 

My beautiful picture

Crustless Asparagus Quiche – brought to you by the Mandolin Inn

 

Serves 12-16 people    (indicates changes you can make to lower the fat) 

1 dozen eggs    (equivalent # egg beaters)

1 cup sliced asparagus

2   cups cottage cheese (low or nonfat)

6 tablespoons melted butter (omit)

2   cups shredded  cheddar cheese (lite or   low fat cheese)

½ cup milk (skim)

¼ cup diced onions

¼ teaspoon dill weed

¼ cup diced green peppers

 

 

In a large bowl beat eggs, then combine the rest of the ingredients except for the asparagus and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Place asparagus on top. Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve. 

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)  

 

Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn 

Serves 12-25 

3-5 pounds mild pork bulk   sausage

4 teaspoons curry powder

3 cups sliced mushrooms

2 cups half & half

4 tablespoons butter

1 cup julienned red, green   and yellow peppers

4 tablespoons flour

½ cup grated parmesan or   Romano cheese

 

In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander.

Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.    

(Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.)

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.