Sausage Garlic Quiche
Ingredients
For the Quiche:
- ½ cup butter, very cold and cut into small cubes
- 1-¼ cups all-purpose flour
- ¼ tsp. salt
- 3 to 4 tbsp. ice water, only enough to make a dough form
For the Filling:
- ¾-pound loose sausage meat of your choice, uncooked
- 3 cloves garlic
- 6 large or extra large eggs
- ¾ cup whipping cream
- ¼ tsp. black pepper
- ¼ tsp. salt
For the Smoked Cheddar Sauce:
- 2 tbsp. all-purpose flour
- 2 tbsp. butter
- ¼ tsp. black pepper
- 1 cup hot milk
- Pinch of salt, or to taste
- 1 cup smoked cheddar cheese, grated
Instructions
To prepare the crust:
- Using a food processor or a pastry blender, cut cold butter into flour and salt until mixture resembles a coarse meal; small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form; using your hands is not recommended; work the dough as little as possible.
- Form into a ball; wrap in plastic wrap; place in the refrigerator to rest for a minimum of 20 minutes or overnight.
- If making the dough the day before; remove from the refrigerator 10 minutes, before rolling it out so that it can warm slightly.
- Pre-heat the oven to 375°F.
- Roll the dough into a 12-inch round and place in the bottom of a 9-inch pie plate.
- Push the dough edges down the sides, being careful not to stretch the dough at all.
- Crimp the edge of the dough using whatever method you prefer.
- You will need to blind bake this bottom crust before adding the filling; blind baking is essential so that the bottom crust will not get soggy.
- To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights (marbles, dry beans, peas, rice or barley work well).
- Place in the pre-heated oven and bake for about 15 minutes.
- Remove from the oven; remove baking weights and parchment (or foil); return to the oven; bake for an additional 5 minutes.
- Remove crust from oven; allow to cool for a few minutes while you prepare the filling.
To prepare the filling:
- In a medium sized saute pan, fully cook the sausage, over medium heat, breaking up into small pieces about the size of the tip of your little finger.
- In the last couple of minutes of cooking time, add the minced garlic, sautéing it together with the sausage, just to soften.
- Remove from heat and drain excess fat from the pan; set aside to cool a little before adding the sausage and garlic to the prepared pie crust, dispersing it evenly on the bottom.
- In a small bowl, whisk together the eggs, whipping cream, salt and pepper; whisk until well combined.
- Slowly pour over the sausage and garlic, ensuring it is evenly distributed.
- Reduce heat in the oven to 325°F.
- Place in the pre-heated oven and bake for an additional 30 to 35 minutes or until the center of the quiche has set.
- Serve with warm smoked cheddar sauce.
To prepare the smoked cheddar sauce:
- In a small saucepan, over medium-low heat, combine and cook the flour, butter, black pepper and salt for 2 minutes.
- Whisking constantly, slowly pour in the hot milk and continue to stir for 2 to 3 minutes until the sauce thickens slightly.
- Remove from heat and season with salt to taste; add the grated smoked cheddar cheese.
- Let stand for one minute to allow the cheese to melt; whisk until smooth.
- Serve over slices of the quiche.
