Category Archives: Pastry

Sausage Brie Quiche

Sausage Brie Quiche

Sausage Brie Quiche 1

No matter what it is, I LOVE breakfast. I LOVE LOVE breakfast.

Okay, so there’s a couple breakfast places that I frequent and I treat myself to their quiche because I love crust, or anything that has carbs in it for that matter… AND I love breakfast.

Lately, I’ve been craving a good quiche and figured I would make my own for dinner instead. Who says you can’t have quiche for dinner? You can and you should! Boy oh boy oh boy, this is probably my favorite quiche to date. It is soooo tasty my mouth longs for this delicious treat. Anything homemade is well worth the time spent making it.

By the way, the difference between a quiche and a frittata is the crust. It all lies within the crust and though I enjoy myself a good fritatta, I will choose a quiche over a frittata any day simply because of the crust. So why do people call it a “crustless quiche,” I’m not sure to be honest, maybe they want it to sound more appealing than a frittata while making it more complicated for everyone else. Who knows.

Enough said, I think you get the picture and my deep desire for a good crust and good breakfast.


  • 12 Eggs
  • 3/4 cup half and half
  • 1 tbsp parsley
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp garlic salt
  • 1/2 cup tomatoes, chopped
  • 1/2 Brie Cheese, chopped
  • 1/2 shredded cheese
  • 8 breakfast sausages, cooked and sliced
  • Pie Crust (grandma’s pie crust is the best, I simply half the recipe)

Make crust and lay in the bottom of a greased pie plate. Set aside

Meanwhile, in a large bowl combine eggs and half & half. Whisk together for about 1 minute. Add in parsley, salt, paprika and garlic salt. Stir well.

Add in chopped tomatoes, brie and cheese.

Combine sausage and give it a good stir. Poor over crust.

Bake at 375 degrees for 25-30 minutes or until the middle does not wiggle. :)

Sausage Brie Quiche 2

Served with crunchy grapes and a toasted croissant with garlic butter.

Blueberry Scones

This morning my husband and I made breakfast together and sat on the back porch and drank coffee and ate our peaceful meal together…..okay maybe it wasn’t as peaceful as he had hoped. We have officially reached that stage with our son where he is realizing he cannot control everything and cannot always have his way. Boy is this a challenge and really tests our patience from time to time. His biggest struggle right now is eating. He longs to play 24/hr a day without breaking to eat. It’s odd, he really has no love for food. So when meal time comes, he fights for his life to not sit down and eat with us. Mealtime has been a dreaded part of our day this past week.

This morning we had a “timeout” in the highchair for a few minutes to get him to calm down and come sit with us. This highchair has become our miracle; the key is consistency. Although, he did not eat a lot afterwards, he did listen and came and sat with us.

Meanwhile, my husband devoured his SPAM and eggs. NASTY! I literally hate spam. He received this from work as a joke but what’s funny, he loves Spam and he could hardly wait til this morning to make it. I ate a blueberry scone while my egg was cooked in the same pan as the spam and I could not bring myself to eat it. Something about it does not sit right with me. So…he ate and fell in love. I ate my scone as sat peacefully watching our son finally sit down without resisting. :) The scones are really good and made my morning with along with a great cup o’ joe.


  • 1/2 cup cold butter (1 stick)
  • 1½ cups blueberries ( I used our frozen berries from our tree)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups unbleached flour, plus more for dusting the work surface
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Preheat to 425˚. Whisk together milk and sour cream in a small bowl, set aside. In a larger bowl, combine flour, sugar, baking powder, baking soda and salt. Combine well with a spatula.


Grate cold butter directly into the flour mixture.


Toss with fingers until thoroughly coated.


Will be slightly lumpy. 
Add the milk mixture to the dry ingredients and fold with a spatula just until combined, dough will be shaggy.  


Transfer the dough to a generously floured work surface.


Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking (be sure to not over flour). 

Use your hands (or rolling pin) and knead the dough into a rectangle. Top with frozen blueberries. 


Using your hands (or a dough scraper) roll the dough up to form a tight log.


Lightly press dough to make your rectangle wider and longer. Keeping the ends together and blueberries tucked nicely inside. Length should be about 14 inches long by 4 inches wide.


Before cutting your dough, sprinkle a generous amount of sugar on top and lightly press into dough.


Cut into triangles.


Transfer to a parchment lined baking sheet or cookie sheet.


**If freezing ahead of time, flash freeze the scones on the baking sheet for 20 minutes, then wrap individually in plastic wrap and store in a freezer bag until needed.  Bake straight from the freezer, adding on a few minutes of baking time as necessary.)  


Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving. 
IMG_5841I sliced my scone open and spread with butter to add a little more “umph” and had no regrets. :) 

Adapted from Annie’s Eats, who adapted it from Entertaining for Cook’s Illustrated, Spring 2009