Deep Dish Sausage Egg & Cheese Quiche
Ingredients:
2 3/4 cups all purpose flour
1 t. kosher salt
11 T. ice water
2 sticks (1 cup) frozen butter, cubed
extra flour for rolling the dough
For the filling:
1 T. rendered bacon fat.
1 small yellow onion, small dice
1 pound breakfast sausage (not links)
¼ t. cayenne pepper
2 dashes Worcestershire sauce
Salt and pepper
2 T. butter
1 T. finely chopped sage leaves
1/2 cup heavy cream
8 eggs, beaten
8 oz. English cheddar cheese, shredded
¼ cup flour
Directions:
1. In a food processor, combine flour, salt, and frozen butter until a sandy consistency. Add in ice water and pulse until the texture of kinetic sand.
2. Pour our flour mixture onto a clean surface and press together into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wrap the bottom of a 9″ springform pan with foil.
3. Preheat the oven to 375 degrees. Roll out dough until about 1/3 inch thick. Carefully lay into the springform pan, careful not to stretch the dough to make it fit. Cut with scissors so that there is about a 1/4 inch of dough slightly hanging over the sides of the pan. Prick the sides and bottom of dough with a fork.
4. Using a very crinkled piece of parchment paper as a barrier, weigh down the dough with pie weights, rice, or dry beans to blind bake the dough. Refrigerate the dough in the pan one more time while cleaning up the work area. Bake for 30 minutes then remove from the oven. Lower oven temperature to 350 degrees.
5. While the crust is baking, in a large cast iron skillet over medium heat, melt the rendered bacon fat. Stir in the diced onion and sauté until translucent, about 2 min.
Add in the sausage and chop until cooked crumbles form, about 5 minutes. Stir in the butter, sage, Worcestershire spices, salt and pepper.
6. Remove the mixture from the heat and allow to cool. Add heavy cream, cheddar, and eggs. Sprinkle in the 1/4 cup flour and stir.
7. Allow the crust to rest for five minutes without the parchment and blind bake weights inside. Pour egg-sausage mixture into the crust shell and bake for one hour. Check internal temp with 10-20 minutes to go. Center should be about 160 degrees. Allow to set before serving.
Notes:
