Today I am celebrating posting my 400th post in almost 4 years. Not too bad for a blog that was never intended to have pictures or any writing When I started A Solitary Feast it was just going to be a place to put recipes so I didn’t have to keep writing them down when my friends asked for them. I never ever thought anyone, outside my small circle of friends, would interested in my small batch recipes. However, I quickly started getting likes, follows and comments saying small batch recipes are a good thing so I kept on going.
I thought that blogging would just be me and my computer sitting on the couch or cooking in the kitchen. I never, ever, expected the connections I would make with people all over the world. Sometimes those connections would be just a comment or two between blogs. Sometimes those connections have resulted in a real life friendship that seen through one of the darkest times in my life. Thank you for your wit, humor and just being my friend, Audrey. You are an awesome person and an even better friend. I am still not sharing Jeffery Dean Morgan with you though. He is mine. LOL!
Then there is you, my readers, thank you so much for taking time out of your day to read my recipes and try my recipes. You will never know how much it means to me when you make me a part of your busy day.
Sausage and Red Pepper Quiche
Adapted From Maria Makes
1 Tbsp ghee, melted
8 oz potato, grated on the large holes of a box grater
1/2 red bell pepper
8 oz homemade Italian sausage, cooked and drained
1 tsp ground mustard
salt & pepper
Pre-heat oven to 375 degrees. Brush olive oil or melted ghee over the bottom and sides of a 9 inch pie pan. Place the grated potatoes on serveral paper towels and squeeze as much liquid as you can out of them. In a large bowl, combine the thawed/drained hash browns, 1 Tbsp of melted ghee, 1 beaten egg, and salt/pepper. Press the hash brown mixture into the bottom and up the sides of the prepared pan.. Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up . Meanwhile whisk the 6 remaining eggs with salt, pepper, and ground mustard. Brown the sausage and chop the pepper. Remove the crust from the oven and add peppers and sausage. Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.