I present, my friends, the most delicious quiche recipe.
Remember that time you challenged your brother in a pie baking contest? With the satisfaction of
winning completing the contest, you realized the labor to make the crust was worth the warm flaky texture everyone enjoyed.
So upon arriving home, it’s dinner time and and still dreaming of pie crust, you look in the fridge to see what to make. Not having gone to the grocery store for a week, you gather anything left that’s edible. Still determined to make something with a pie crust, you realize apart from liver paté, you have eggs in abundance. Beautiful eggs nonetheless! Raised on a friend’s farm and sold at a price you consider a steal. But, eggs is what ya got. With the addition of a few other random leftovers, you knew what was in store.
That, my friends, is exactly how we arrived at this delicious quiche recipe. Inspired by some
fierce friendly contest between brother and sister to make the best apple pie, and out came the most delicious quiche.
Even better, my pie crust recipe makes four, yes FOUR, quiche crusts. So, I rolled out each dough, lined a pie pan, wrapped them in plastic wrap, and froze them for more quiche later this week.
Oh and BTW, neither my brother nor I were declared winners by the family judges. My family just loves apple pie, so no matter what form it comes in, they consider any baker(s) the winner. OR, they wouldn’t have the heart to declare one – truth be told, neither could I. It’s just pie.
Mushroom and Sausage Quiche
1 pie crust dough
1/2 cup cooked sausage
1 tbsp butter – unsalted and pasture raised
8 oz chopped mushrooms
1/4 cup cream
2 tbsp shredded gouda cheese
2 tbsp fresh thyme
pinch of salt
Preheat the oven to 350ºF.
Roll out pie crust and form it to the bottom of a pie pan.
Using a fork, pierce the bottom of the crust all over (about ten times).
Bake crust for 10 – 15 minutes or until brown.
Melt butter in large skillet over medium heat.
Add mushrooms and shallots and sauté until soft, about 10 minutes.
Whisk eggs in large bowl.
Add mushroom mixture, eggs and remaining ingredients to the bowl.
Add egg and mushroom mixture to pie crust and place in oven.
Bake for 30 – 35 minutes or until toothpick comes out clean from the center.
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
2 1/2 cups einkorn flour
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup 100% lard
5 tablespoons ice water
Blend flour and salt.
Add butter and lard using a pastry blender, blend until mixture resembles coarse meal.
Transfer mixture to medium bowl.
Add 5 tablespoons ice water and mix with fork until dough begins to clump together.
Gather dough together. Divide dough in half; flatten each half into disk.
Pile about 1 cup flour on a clean surface to roll out dough.
Place dough on flour pile to roll out.
Roll the pie crust to a little less than a ¼ inch thick
I’ve never refrigerated the dough before rolling out and I didn’t have a problem.
Use plenty of flour when rolling out the dough
If you’re making a pie that requires a double crust, make sure you have more dough for the bottom crust than the top one.
For a tad bit of sweetness add 1 1/2 teaspoons sugar to the flour and salt mixture.
I’ve updated this recipe to be made with einkorn flour versus all-purpose flour. If you’re using all-purpose flour, use 1/2 cup of lard. But, girl, you gotta try einkorn. It’s better for your health and tastes amazing!