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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.

Ingredients

  1. Buttery pie dough:
  2. 2 cups sifted Shawnee Mills All-Purpose Flour
  3. 3/4 tablespoon coarse salt
  4. 2/3 cup Hiland Unsalted Butter, cold
  5. 4-6 tablespoons ice water
  6. Quiche Filling:
  7. 1/2 lb JM Farms Mushrooms, sliced & sauteed in olive oil
  8. 1 pound Greers Ranch House Sausage, cooked
  9. 2 red peppers, roasted and peeled
  10. 1 bunch green onions
  11. 3 Hansens Eggs
  12. Salt and pepper to taste
  13. 2 cups Hiland Heavy Cream
  14. 2 tablespoons dried parsley
  15. 1 lb monterey jack cheese

  1. 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.
  2. 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.
  3. Mix the mushrooms, sausage, peppers, onions and cheese in a bowl.
  4. In a small bowl combine eggs, salt and pepper, cream, parsley and cheese. Combine egg mixture with sausage mixture.
  5. When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.
  6. Let the quiche cool on a rack and serve warm.

Find it online: https://www.miocoalition.com/recipes/hearty-oklahoma-quiche/