Dairy-Free Crustless Mini Quiches

Ingredients:

half a pound of bulk sausage (browned and drained) (or bacon or canadian bacon, or ham)

half a cup of frozen spinach (defrosted and drained) (or kale, red pepper, tomato, etc)

one and a half cups of frozen shredded potatoes (defrosted - 2 mins. in microwave)

quarter cup of mayonnaise and a quarter cup of water - whisked together

10 eggs 

quarter teaspoon of dry mustard

fresh ground sea salt & black pepper

Preheat oven to 325F.

Liberally grease two sheets of mini muffin pans (48 mini muffins total). 

Whisk, together mayo/water, eggs, dry mustard, salt & pepper. Mix in sausage, spinach and potatoes. Scoop mix in to muffin tins. Bake until golden brown and a knife inserted comes out clean (approximately 15 minutes - check often). 

These were so good for our homeschool group's Pancake Potluck in the Park that I made more for dinner tonight!

Ingredients:

half a pound of bulk sausage (browned and drained) 

half a bag (1lb?) of frozen spinach (defrosted and drained)

one tomato, seeded and chopped fine

3-4 cups frozen shredded potatoes (defrosted - 2 mins. in microwave)

1/3 cup of mayonnaise and 1/3 cup of water - whisked together

14 eggs 

heaping half teaspoon of dry mustard

fresh ground sea salt & black pepper

Preheat oven to 325F.

Liberally grease 10x15 baking dish. 

Press potatoes in to bottom of baking dish. Whisk, together mayo/water, eggs, dry mustard, salt & pepper. Mix in sausage, spinach, tomatoes. Pour over potatoes. Bake until golden brown and a knife inserted comes out clean (approximately 30 minutes).

Serving for dinner with sautéed kale and fresh cantaloupe and pineapple.

Christmas 2011 version
1 lb bacon
1 lb sausage
1 bag hash browns, defrosted overnight in fridge
16 eggs
1/2 cup mayo
1/2 cup water
1 t mustard powder
salt & pepper

Cheeze Sauce

Dairy-free cheeze sauce for Mac & Cheese


Modified from Gluten Free Goddess. All measurements wildly approximate.


4 tablespoons Earth Balance
1/3 cup flour
2 1/2 cups plain soymilk (add a little at a time until proper consistancy)
2 rounded tablespoons good tasting nutritional yeast
1/2 teaspoon sea salt, or more, to taste
A good dash or two of garlic powder, to taste
A good dash or two of onion powder, to taste
1/2 teaspoon mustard, or to taste
1/2 - 1 tablespoon rice vinegar
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (I may omit this next time)

In a saucepan, heat the Earths Balance over medium heat until melted, and whisk in the  flour until it creates a thick paste - add more flour if necessary. Cook and stir the flour for about 30 seconds. 

Slowly add in the soymilk, whisking to blend the flour paste and soymilk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings. Makes about three cups sauce.

Note: Try adding a tablespoon of tahini next time.


I used for macaroni & cheese - mixed with about 2/3 a pound of dried macaroni cooked until al dente. Topped with crusty sourdough bread torn to bite size pieces and drizzled with melted Earths Balance. Bake for approximately 20 minutes at 350 or until the bread is golden brown.