Breakfast Sausage Quiche
Ingredients:
Crust
1 C. All purpose flour
1/2 C. Whole wheat pastry flour
1/2 tsp. Salt
1/2 C. Lard, chilled
8 to 10 Tbsp. Ice water
Filling:
1 Sweet Onion, chopped finely
1 C. Cheddar cheese, grated
6 Breakfast sausages, cooked and sliced
2 Tbsp. Canola oil
1 C. light cream
1 C. light cream
1/2 C. All purpose flour
3 Eggs
1 tsp. Baking powder
1/2 tsp.Salt
1 tsp. Dry ginger
1 tsp. Maple butter
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. In a medium size bowl blend flour and salt together. Add chilled lard to flour mixture and break down lard with a pastry cutter to the size of a small pea
3. Add ice water to flour/lard mixture and stir with a fork until mixture comes together and forms a round ball
4. On a lightly floured surface roll out dough to the size of a 9" pie plate allowing for excess to be trimmed from the edges
5. Bake crust in preheated oven for 10 minutes until lightly browned
6. Remove from oven and allow to cool before putting the filling in the crust
7. In a saute pan over medium heat add 2 Tbsp. Canola oil to pan and cook breakfast sausages until medium brown on the outside. Remove the sausages and cook chopped onion in oil until onion is translucent and tender. Stir in dry ginger and maple butter into chopped onion and mix together
8. Chop breakfast sausages into thin slices and put into food processor chamber and pulse until mixture is fine
9. Spread cooked onion and cover the entire surface of pie crust
10. Sprinkle grated cheddar cheese over top of onion and spread evenly over the surface of pie plate
11. Spread pureed sausage meat on top of cheese and cover entire surface
12. In a large mixing bowl combine light cream and eggs, Mix with a wire whisk until eggs are light and frothy
13. Blend flour, b. powder and salt together in a measuring cup. Add to egg mixture and mix well with a wire whisk until no lumps remain in the batter.
14. Pour batter over top of pureed sausage mixture and allow mixture to settle evenly in pie plate
15. Bake in preheated oven for 35 to 40 minutes at 375 degrees Fahrenheit
16. Remove from oven when nicely browned and allow to cool before slicing into wedges.
Servings: 8 wedges
