I guess it’s not a big surprise that Belgian cuisine is reminiscent of the French one a lot. The country that shares the same language is certainly likely to share similar tastes in food. The only difference is that Belgians appreciate the quality of French gastronomy but not the size of its dishes. With this said, gourmands in Belgium value savory food that comes in good-sized portions and is complemented with delicious beer.
2 ½ cups flour
½ cup butter
1 ½ cup milk
1 teaspoon salt
1 teaspoon sugar
3 turkey sausages
10 oz. butternut squash or pumpkin, grated
1 red pepper, chopped
1 yellow onion, chopped
1 tomato, chopped
Shredded cheddar and mozzarella to taste
Salt and pepper to taste
Start your Thanksgiving quiche by making dough first. If you want to save some time, you can always use frozen flaky dough, or opt out of using dough at all to make this recipe a little healthier. But if you do want to make everything from scratch, start by mixing 1 egg, butter and a cup of milk, and then gradually add flour, salt and sugar. Roll it out and place the dough sheet in a round-shaped baking dish sprayed with butter.
Fry the sausage over medium heat (I prefer sun dried tomato and basil turkey sausage, but any kind will work for this dish) and set it aside. Sauté your veggies until they become golden and tender. Beat up 5 eggs and add half a cup of milk, half of your shredded cheese, herbs, and salt and pepper to taste.
First place your sausage, cut in cubes, over the quiche base, then layer your sautéed vegetables on top of the sausage, and then pour your egg mixture. Finish it up with the other half of your shredded cheese and bake it at 375F for 40-45 minutes.
P.S. I literally just cooked it, and it was absolutely amazing! Bon Appétit