Home | freezer ready sausage and sorrel quiche

freezer ready sausage and sorrel quiche

by Heather

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.


What do you like in your quiche? I’m making a (probably too long) list of freezer meals I want to prep these next couple weeks. Any suggestions?

Heather

You may also like

17 comments

Angela April 25, 2012 - 2:28 pm

I liked having muffins, pancakes, and homemade granola bar/larabars ready for me to grab out of the freezer when I couldn’t put my babies down and needed something quick to eat. A big batch of burritos is another great freezer idea. Happy nesting!

Reply
Fit Mama April 25, 2012 - 2:35 pm

Burritos are on my list of things to make!!

Reply
Jennifer @ Peanut Butter and Peppers April 25, 2012 - 8:34 pm

Yummy! Your so funny that you made 4! It looks fantastic! I love quiche and yours looks amazing!!

Reply
Fit Mama April 26, 2012 - 10:45 am

I should have made more! They turned out deeeelish 🙂

Reply
Ellen April 25, 2012 - 10:19 pm

That is an amazing looking crust! My recipe is 1/2c AP flour, 1/2 whole grain flour, 1/4 water, 1/4 oil. I never thought of grinding sunflower seeds! You just made a healthy mama healthier.

When baby comes you will get a well deserved “break” from the world and all that household upkeep, and just get to soak it all up in babyland!

Reply
Fit Mama April 26, 2012 - 10:46 am

I’m definitely looking forward to that break from normal responsibilities Ellen :).

And the sunflowers add a great flavor to the crust, you should try it out!

Reply
Jentry Nielsen April 25, 2012 - 10:37 pm

That is such a great idea to do four at a time! Saves so much time for later dinners! And this dish looks delicious, got to try this out!

Ahh one month! That is so exciting!!!

Reply
Fit Mama April 26, 2012 - 10:46 am

A major time saver!

Reply
Angela April 26, 2012 - 7:58 am

I can’t wait to try this recipe! I just came across your blog, and it is awesome. You seem like such a beautiful person on the inside & out, and it totally shows through in your posts! Best wishes for your new family 🙂

Reply
Fit Mama April 26, 2012 - 10:48 am

Thank you Angela, so glad you stopped by 🙂

Reply
Gluten Free Dairy Free Lemon Berry Donut Holes June 11, 2012 - 9:01 am

[…] healthy real food recipes with simple how-to guides and meal tips.  I was leaning toward her Sausage and Sorrel Quiche (with freezer instructions!  Woo-hoo!) or the Green Orange Mango Banana Smoothie (a green […]

Reply
amy June 21, 2012 - 10:48 am

now im pinning all these recipes off ur blog haha i LOVE quiche!! i am definitely making and freezing this one!

Reply
meal plan for the week: July 23-29 | Fit Mama Real Food July 23, 2012 - 3:33 pm

[…] quiche will be similar to this one – same crust, just a little different […]

Reply
week-end round up | Fit Mama Real Food July 29, 2012 - 8:48 am

[…] I followed this recipe (but made just 1 instead of 4 quiches).  A few changes […]

Reply
Jess g December 2, 2013 - 12:27 pm

Just wondering if there were any secrets to getting 4 crusts out of this recipe. I am making it now. I managed to get three very thin crusts.

Reply
Fit Mama December 11, 2013 - 3:15 pm

What size pan are you using? The ones I used for the freezer were the tin kinds which I believe run a bit smaller than normal pie pans.

Reply
sausage and broccoli quiche with a simple whole wheat crust | Fit Mama Real Food November 26, 2014 - 1:59 pm

[…] have another quiche recipe (sausage and french sorrel quiche with oatmeal crust), but the crust recipe is a bit more fuss than I normally want to go through.  It’s […]

Reply

Leave a Comment