freezer ready sausage and sorrel quiche

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Today I am exactly 1 month from my due date. ONE MONTH! Yowza, it’s just crazy to think how quickly time flew by.

When we decided to get pregnant, BAM I was pregnant. That first trimester slooooowwwwly went by, then once the new year hit, BAM he’s almost here! I have so much I still want to do in preparation for him getting here, but I know whatever I don’t get to won’t be the end of the world… at least that’s what I’m telling my type-A self 🙂

My 60 day neat home challenge is still happening, a little slower than I thought but I’m making progress which is what counts. Another update to come soon.

If all the cleaning and organizing doesn’t happen, it really won’t be the end of the world (right?)… things will get dirty again and will need to be cleaned. My piles will grow again and need to be put in their place again. The never ending cycle.

What’s really important? Food. A girl’s gotta eat!

I’ve got freezer meatballs all ready, now 2 more meals all ready to go for when he gets here.

This time? Quiche. Oh how I love quiche. I could eat it every day.

I signed up for my first CSA and along with the loot came a big bag of french sorrel.

The lemony greens are sure delicious in quiche, which I’ve made before. This time instead of mushrooms there’s chicken sausage (makes a happy husband). A few other tweaks to the old recipe and I’m even happier with the outcome.

I created an assembly line of sorts to get all 4 quiches made in no time. First I made the crust and pre-baked them. While they were cooling I cooked/prepped all the filling.

This process worked perfectly! It only took an extra 5 minutes or so to make the 3 extra quiches. Such a time saver.

Sausage and Sorrel Quiche with Oatmeal Crust

Makes 4 quiches*

Crust ingredients

2 cups rolled oats

1/2 cup sunflower seeds (ground w/ spice/coffee grinder)

2 cups whole wheat pasty flour

2 tsp baking powder

1 tsp each sea salt and pepper

1 cup milk

1/2 cup canola oil

Filling ingredients

1 – 14 ounce package uncooked garlic chicken sausage

8 cups french sorrel, roughly chopped

1 large onion, sliced/chopped

1 tsp each sea salt and pepper

2 tbsp dried basil

2 tbsp dried italian seasoning

20 eggs

2 cups milk

1 cup parmesan, grated

Directions

Pre-heat your oven to 350 degrees F. In the food processor combine the oats, seeds, flour, baking powder, salt and pepper. Pulse to combine. Add the milk and oil next. Pulse until it all comes together to a smooth mixture.

Pour onto your 4 pie pans. Using parchment paper between your hands and the dough, press the dough evenly on the bottom and up the sides. It may be slightly sticky, but not too bad. Place in the oven and bake for 7 minutes then remove.

Now prep your filling! In a large skillet over medium heat, remove the sausage from the casing and cook until it is no longer pink.

Add the eggs, milk, basil, italian seasonings, sea salt and pepper to a large bowl. Whisk to combine. Evenly distribute the sausage, sorrel and onion along the cooling crusts. Pour the egg mixture over the filling into the crust and top with the parmesan.

Freezing/cooking directions

To freeze your quiche, place uncovered in the freezer overnight. The next day cover with plastic wrap and foil.

To bake straight from the freezer remove, uncover and bake in a 375 degree F over for 80-90 minutes, or until the filling is set.

To bake thawed (remove from freezer the day before and place in fridge), bake uncovered in a 375 degree F oven for 45-50 minutes, or until set.

If you’re baking it freshly made it should only take about 30-35 minutes at 375 degrees F.

* If you only want to make 1 quiche, just use 1/4 of the ingredients. But really, if you’re already making 1, why not save time later and make 4! Do it.

You may be thinking, Heather, you made 4 quiches, why do you only have 2 in the freezer now? Funny you ask.

The glass one I prepared was for last nights dinner. I asked the hubs to start baking it for me since I was out. He pulled one out of the freezer instead of the fridge, which takes a loooonnnnggg time to bake, so I ended up baking the fridge one too.

Good thing because we ate almost the entire quiche last night! We were very hungry + it was suuuuppper tasty.