Hearty Oklahoma Quiche
This isn’t a delicate quiche. This is a quiche with depth, full to the brim with Greer’s Ranch House Sausage, mushrooms, peppers, eggs and cream. It’s one that’s perfect to serve as a main dish for brunch or lunch.
Scale
Ingredients
Scale
- Buttery pie dough:
- 2 cups sifted Shawnee Mills All-Purpose Flour
- 3/4 tablespoon coarse salt
- 2/3 cup Hiland Unsalted Butter, cold
- 4–6 tablespoons ice water
- Quiche Filling:
- 1/2 lb JM Farms Mushrooms, sliced & sauteed in olive oil
- 1 pound Greers Ranch House Sausage, cooked
- 2 red peppers, roasted and peeled
- 1 bunch green onions
- 3 Hansens Eggs
- Salt and pepper to taste
- 2 cups Hiland Heavy Cream
- 2 tablespoons dried parsley
- 1 lb monterey jack cheese
- With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal. Using your hands, work in 1 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 30 minutes.
- 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.
- Mix the mushrooms, sausage, peppers, onions and cheese in a bowl.
- In a small bowl combine eggs, salt and pepper, cream, parsley and cheese. Combine egg mixture with sausage mixture.
- 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.