Sausage, Goat Cheese, and Roasted Red Pepper Mini-Quiches

Please excuse my ametuer photography-it's a work in progresss

A tasty quiche is a top contender for my favorite breakfast food. Of course, a buttery crust is just about my favorite part. Since removing gluten and rice from my pantry of cooking ingredients, I have temporarily omitted the crust in my quiche. Another challenge of making a great quiche is the lack of dairy. By dairy, I am referring to the bovine sort. I can, however, eat goat dairy-YAY! Did you know that goat dairy is easier to digest than cow dairy? There are several reasons for this: First, it has a different casein protein than cow’s milk, much more similar to the protein found in human milk. Second, the fatty acid chains are shorter, thus easier to break down during digestion. Third, the minerals (including calcium) are more bioavailable than those in cow’s milk. And fourth, there is less lactose, which causes problems for many people. Personally, I have yet to develop a taste for goat’s milk, but I so love goat’s cheese!

Thanks to the lovely moms in our playgroup for taste-testing these little quiches!

5 eggs
3/4 cup of cashew cream (regular cream is delish if you can tolerate)
1 tbls mayo
2 oz. Goat Cheese (more if you love it)
Salt and Pepper
Roasted Red Peppers (2 small or 1 large), chopped
½ lb sausage, cooked and crumbled (Mulay's is a definite fave)
2 tbls scallions/minced onion
1 tbls chopped parsley if not using scallions for color

• Prepare a 12 cup muffin pan with muffin liners 
• Blend the eggs, salt, pepper, and cream in a blender 
• Stir in onion 
• Place the sausage in the bottom of the liner (in the pan), top with roasted red pepper, and lots of crumbled goat cheese 
• Pour egg mixture on top of sausage and bake at 350 ̊ for about 23-25 minutes. Keep an eye on the time because I am at high altitude and used a stoneware muffin pan, which sometimes lengthens the baking time.  

Cashew Cream

• Soak 1 cup of raw cashews in water overnight or 8 hours 
• Drain and Rinse  
• Place cashews and 1 cup of fresh water in blender (a Vita-Mix is the very best tool for this job) and blend a few minutes. If there are still small pieces of unblended cashews, blend more and strain if necessary  
• The cream thickens upon chilling. For the recipe above, I used it right away without chilling

Savory Cream: add a few dashes of salt when blending
Sweet Cream: add vanilla extract or the insides of a vanilla bean, a single dash of salt, and a spoonful of your favorite sweetener (mine is honey or maple syrup)