BRUSH CREEK VALLEY FARMS SAUSAGE AND CHEDDAR QUICHE | PASTURE-RAISED MEAT CSA FARM SERVICE
Breakfast is our favorite meal around here, and it’s even better when you can make it for your Sunday family meal, and have it the rest of the week. We were inspired by America’s Test Kitchen’s recipe, and decided to swap out bacon and gruyere for BCVF Signature breakfast sausage and cheddar cheese (the best combination of all time!)
Our hearty recipe doesn’t skimp on the fat (because that’s what keeps ya full), and if you simply don’t feel like making a homemade crust, using a store-bought crust is A-OKAY. Happy cooking, and don’t forget to shop brushcreekvalley.com for your eggs and breakfast sausage.
BCVF Sausage and Cheddar Quiche.
3-2-1 Pie Crust
12 ounces chilled AP Flour
1 tsp salt
8 ounces (two sticks) chilled unsalted butter, cubed
1/2 cup ice water
9 inch pie or tart pan
1 cup pie weights (we use dried beans instead of actual pie weights)
Using a pastry blender, food processor, or two forks, combine flour, salt and butter. Work the mixture until it resembles small pebbles.
Add ice water to the mixture 1 TBSP at a time. Continue mixing until the dough comes together. Form into a ball, cover in plastic wrap, and chill for at least an hour in the refrigerator.
Once the dough has chilled, remove it from the refrigerator, and let it rest on the counter for 10 minutes. Roll the dough out on a lightly floured surface. Your dough should be in the shape of a disk, larger than your pie pan.
Place the dough inside the pie/tart pan: Gently wrap the disk-shaped dough around your rolling pin and unroll it into the pan.
Press the dough into the pan corners, and trim the edges of your dough. If you are using a pie pan, leave 1/2 inch around the pan, tuck the dough underneath itself and press down to create the edge of your pie crust.
Blind bake your pie crust: Preheat your oven to 375 degrees. Pile two sheets of aluminum foil on top of each other, and press the sheets into the pie crust pan. Distribute pie weights on top of the aluminum foil. Bake your pie crust (with aluminum foil and pie weights in place) for 25-27 minutes or until your pie shell almost fully baked. Remove the aluminum foil and pie weights, and prick the bottom and sides of your pie crust with a fork. Bake another 5-7 minutes, until your pie crust is golden brown. Let the baked crust cool.
Baked pie crust in 9 in pan (use recipe above, or blind bake store-bought)
6 ounces of BCVF signature breakfast sausage
4 ounces (1/2 cup) cheddar cheese
2 BCVF eggs
2 BCVF egg yolks
1 cup milk
1 cup heavy cream
3/4 tsp salt
1/2 tsp pepper
1 pinch nutmeg
Preheat oven to 375 degrees. Cook sausage in a cast-iron skillet on the stovetop and use your spatula to break a part the meat into crumbles. Transfer the sausage crumbles onto a paper towel-lined plate to cool.
Whisk all remaining ingredients (except cheese) in a bowl.
. Sprinkle cheese and sausage over bottom of pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool.