Working man's quiche


1 lb. J. C. Potter Hot Sausage, cooked

2 red peppers, roasted & peeled

1 bunch green onions

1⁄2 lb. JM Farms Mushrooms, sliced & sauteed in olive oil

1 lb. monterey jack cheese

2 cups Hiland Heavy Cream

3 eggs

2 tsp. dried parsley

salt and pepper to taste Buttery pie dough

2 cups sifted Shawnee Mills All-Purpose Flour

3⁄4 tbsp. course salt

2/3 cup Hiland Unsalted Butter, cold

4-6 tbsp. ice water


Step 1

With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal.

Step 2

Using your hand, work in one tablespoon of ice water at a time until a slightly dry dough ball forms – be careful not to over work the dough.

Step 3

Wrap the dough ball in plastic wrap and refrigerate for at least one half hour.

Step 4

Roll out the pie dough and place in a deep spring form cake pan or a deep fluted tart shell with a removable bottom.

Step 5

Refrigerate the rolled shell for at least an hour.

Step 6

While the shell is chilling roast the peppers and brown the sausage and mushrooms.

Step 7

Mix the mushrooms, sausage, peppers, onions and cheese in a bowl and pour the cream and egg mixture over it.

Step 8

When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.

Step 9

Let the quiche cool on a rack and serve warm. Serves 8.

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