Today has been such a great day!
I attended a cooking class at The Kitchen at Whittingham. The Kitchen is a wonderful store filled with almost everything for the kitchen! I could spend hours in there. I could also spend a lot of money in there too!
|A wonderful Mother and Daughter team!|
My co-chefs in training were so much fun. There were a few newbies, myself included. There were also a few women that our Chef called her “Pros”. A good time was had by all and I know I will be seeing all of these women again! I look forward to getting to know them better!
|See the Mimosa?|
Our Chef and Teacher is a wonderful woman with a smile on her face and a good bit of patience also!
|Our Chef LG, a little sassy and a lot of wonderful!|
Our experience started off with Mimosas! What better way to start a cooking class? I, personally, don’t know of one!
Our menu consisted of:
Pumpkin Fritters (From Favorite Meals from Williamsburg)
Hash Brown Potato & Sausage Quiche
Country Fried Steak with Vidalia Onion Gravy
Hurry Up Best Biscuit Cobbler
Our class was supposed to last an hour, but it went a bit over two. We had a full menu! Everything was delicious!
On my way home from the cooking class, I was trying to decide which recipe to share first. I decided to with the Hash Brown Potato & Sausage Quiche.
I know everyone loves a good desert, and who wouldn’t love Hurry Up Biscuit Cobbler? But in my household, we try to limit deserts to Sunday dinners and special occasions. (Yes, completing a project, getting a good grade, having a bad day all fall under the special occasion category!)
Without further ado, here is the recipe you have been waiting for!
|Straight out of the oven!|
Hash Brown Potato & Sausage Quiche
Serves: One 10″ quiche
3 T unsalted butter – divided
1/2 lb bulk Italian sausage
1/2 cup onion – chopped
1/2 cup jarred roasted red bell pepper drained and chopped
2 T vegetable oil
1 pkg. (1 lb, 4 oz) fresh hash brown potato shreds (We used frozen)
1 1/2 cups Fontina or Swiss cheese – shredded
1/2 cup heavy cream
2 dashes hot sauce
8 slices Roma tomato
1/4 cup Parmesan cheese – shredded
1/2 cup sour cream
1 T minced fresh chives
Preheat oven to 400 degrees Fahrenheit.
Melt 1 T butter in a 10″ ovenproof nonstick skillet over medium-high heat (we used a cast iron skillet). Add sausage; brown for 3 minutes. Stir in onion and saute 2 minutes (Drain the fat off). Transfer to a bowl with the bell pepper; stir to combine. Return skillet to the burner and add 1 T butter and the oil
Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust. Season with salt and pepper, then dot with 1 T butter. Cook, on the stove top for 10 minutes, or until the edges start to brown.
Sprinkle Fontina over potato shell.
Spoon sausage mixture over cheese.
Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese.
Arrange tomatoes on top and sprinkle with Parmesan. Bake for 20 – 25 minutes or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean.
Let stand 5 minutes, then run a spatula around the rim to loosen the quiche. Slide it onto a servings dish and cut into wedges.
Combine sour cream and chives, add dollop a little onto each serving.
Our family loves quiche and we find it to be a “go to” dish in this house. I know I have found a new “go to” recipe!
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