Saute 1 large link (about 1/4 lb) uncooked hot Italian sausage (we used Whole Foods’ mix of pork and chicken, with casings removed) until browned, then let cool and set aside. Separately, lightly mix 3 eggs with 1 cup low-fat milk, then fold in 3 oz shredded Gruyere cheese, 3 sprigs thyme (leaves only), 3 large sage leaves (julienned), a dash each marash (a type of Middle Eastern pepper), salt, and black pepper. When well mixed, add 2 leeks (whites only, cut into thin penny slices), about 20 cherry tomatoes (halved), and the cooked sausage. Pour into 4 lightly greased mini-loaf pans. Bake until knife comes out clean (about 45 mins). This recipe is based on Potato Leek Quiche, a blog recipe I found randomly online, and Country Quiche by Trisha Yearwood, available on Food Network, with modifications (addition of marash, thyme, and sage). (Dec. 2013)
Cooking Adventures 