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
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
With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal.
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.
Wrap the dough ball in plastic wrap and refrigerate for at least one half hour.
Roll out the pie dough and place in a deep spring form cake pan or a deep fluted tart shell with a removable bottom.
Refrigerate the rolled shell for at least an hour.
While the shell is chilling roast the peppers and brown the sausage and mushrooms.
Mix the mushrooms, sausage, peppers, onions and cheese in a bowl and pour the cream and egg mixture over it.
When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.
Let the quiche cool on a rack and serve warm. Serves 8.