First wheat-free meal I made in 2013! Quiche is versatile - substitute sausage for bacon and veggies for spinach or any number of combinations. This crust recipe is "the lazy mama's crust." It's not the prettiest, but if you are like me and hate dealing with cold ingredients, chilling the dough, and dragging out the cutting board and rolling pin, you'll love this recipe!
Crust:
- 1/4 cup unsalted butter
- 3/4 cup quinoa flour (if your local grocery store does not carry this, you may
order here from Bob's Red Mill
).
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons water
Filling:
- 1/2 pound Italian (or other) ground sausage
- 2 tablespoons oil
- 1/2 of a sweet onion, diced
- 1/2 of a red pepper, diced
- 1/2 of a green pepper, diced
- Salt and pepper
- 1 cup shredded cheese
- 4 large eggs
- 1 cup heavy cream (or substitute half and half or milk)
- 1-2 tablespoons fresh chopped parsley (or 2 teaspoons dried parsley)
- Dash of chili powder
For the Crust:
1. Preheat oven to 350 degrees F.
2. Melt butter on the stove over low heat.
3. Remove from heat and add dry ingredients mixing until incorporated.
4. Add water 1 tablespoon at a time and mix until incorporated.
5. Press dough into 9" pie plate (or 9x9 casserole dish).
6. Bake for 10 minutes.
7. Set aside to cool.
For the Filling:
1. Oven should be at 375 degrees F.
2. In a large skillet, brown sausage in oil. Remove sausage using a slotted spoon leaving oil and drippings in the pan.
3. Return skillet to medium high heat and add onions and peppers. Season with salt and pepper to taste. Continue cooking until soft, stirring occasionally.
4. Meanwhile, combine eggs, cream, parsley and chili powder in a bowl. Set aside.
5. Add onion/pepper mixture to sausage. Add cheese. Stir to combine.
6. Spoon sausage mixture over crust. Pour egg mixture over sausage mixture.
7. Bake for about 40-50 minutes or until eggs are set. Let cool 20-30 minutes before serving.
