Yuca quiche with a store-bought pie crust filled with mashed yuca, Italian sausage, and collard greens. It can be served with your favorite leaf salad.
The kitchen is my playground!!! This yuca quiche (quiche trio mineiro) proves it all!
There I feel free to create new recipes, adapt others, and make mistakes. I am always curious about new combinations of flavors and dishes.
This afternoon I returned to the kitchen to play (I mean cook) again, and this time I decided not to play it safe: meaning that I wanted create to my own original dish or at least use a familiar combination of flavors in a novel way.
It has been a while since I made a quiche, I thought. I still remember that delicious Corn Quiche from a while back… OK, but not this time.
So I created my own quiche– inspired by the cuisine of my beloved Brazil. I said to myself, “Denise, what is more Brazilian than Yuca or Cassava, Calabrese Sausage (which we stole from the Italians), and Collard Greens?” 🙂
And so I played (cooked)!
Well, if you could see my smile now, you would guess the answer…. My palate thanked me and gave a loud cheer, although my hands cursed me quite a bit– the dishes…. Oh, how I hate to wash them! Don’t you too?!
Hummm. Let’s not talk about that now.
All that I want to remember is how much I had fun, and the party in my mouth.
Enjoy our yuca quiche!
Yuca Quiche (Quiche Trio Mineiro)
- 9 in pie dough thawed, about 22 cm
- 7 oz yuca or cassava (peeled, boiled, and mashed) **, 200 g
- 1/4 cup cream cheese softened
- 1 tablespoon Parmesan cheese grated
- Salt and pepper to taste
- 3.5 oz Calabrese sausage ground or chopped (or any other sweet Italian Sausage), 100 g
- 1 tablespoon vegetable oil
- 1/4 medium white onion small diced
- 2 garlic cloves minced
- 1/2 cup kale or collard greens thinly choped
- 1/4 cup corn cooked
- 2 tablespoons green olives sliced
- 2 tablespoons green onions chopped
- 2 large eggs
- 1/4 cup milk
- 1/2 cup mozzarella cheese shredded
- 1/2 cup provolone cheese shredded
- ** The Yuca or Cassava is available in supermarkets (fresh) and also at Latin markets (both fresh and frozen), or can be replaced by potatoes if not available.
- Preheat oven to 350ºF ( 180º C).
- Peel, boil, remove the stem, and mash the yuca or cassava while still hot. Mix in the cream cheese, parmesan cheese, salt, and pepper. Stir well until obtaining an homogeneous mixture. Reserve.
- In a large stir-fry pan, heat the pan over medium-high heat, add the oil, and sauté the onion. Then, sauté the garlic for about 30 seconds and the sausage for about 5 minutes, stirring occasionally. Add the kale/collard greens and sauté for approximately 2-3 minutes. Remove pan from heat, add the corn, the olives, and the green onions. Stir and reserve.
- Beat the eggs with the milk for about 1 minute at medium speed. Add both the mozzarela and provolone cheeses, and the mashed yuca/cassava cheese. Stir until obtaining a homogeneous mixture. Reserve.
- Place the Calabrese (Italian) sausage mixture into the pie pan and pour the mashed cassava/eggs/cheese mixture on top. Place pan on a baking sheet and bake for approximately 40 minutes or until firm. Serve warm, accompainied by a fresh salad. Enjoy!