Doggone Good

Dinner has gone to the dogs. You read that right—courtesy of my favorite TV cook-cum-personality Rachel Ray is a recipe for a quiche (with some modifications to suit my style) that people and pups can enjoy together. Now, I’ve expressed skepticism at this concept before. If dogs have a strict list of verboten foods (including garlic and onions), what dish could I ever come up with that would be safe for them and satisfying for me?

Luckily, dog-lover Rachel came up with a solution. Choose dishes that you can season and spice up after you remove Fido’s portion, and use flavorful meats (like turkey sausage) to give the dishes plenty of depth and heartiness. I’m pleased to report that (although she’s not exactly a picky eater) Molly wolfed her quiche down in record time and was soon begging for more. No, wait… that was my human dining companion. Molly, the dog, had a similar reaction.

Dancing for her dinner

People and Puppy Pie
Adapted from Every Day with Rachael Ray, March 2008
Serves 2 humans and 2 pups

1 tbsp. extra-virgin olive oil
½ lb. uncooked turkey breakfast sausage links, sliced into ½ inch-thick rounds (I used a sausage with green and red bell peppers)
9-inch frozen piecrust, partially baked according to package directions
½ c. shredded cheddar cheese
4 large eggs
½ c. half-and-half
2 tbsp. fresh flat-leaf parsley, finely chopped
salt and pepper, for serving (people's portions only)
green salsa, for serving (people's portions only)

Preheat the oven to 375 degrees. In a medium skillet, heat the oil over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Set aside.

In a medium bowl, beat together the eggs and half-and-half, making sure the yolks and whites and thoroughly combined. Gently mix in the parsley.

Arrange the sausage evenly over the bottom of the crust and sprinkle the cheese over it. Pour the egg mixture over the cheese and bake for 40-45 minutes.

Once quiche has cooled slightly, slice some wedges for the pups. Season the people's portions with salt and pepper and top with the green salsa.