Made a couple of quiches for breakfast. I like to do two at a time, as it freezes well, and the other quiche is usually consumed within the next week. And since I have the convention oven going, there's always room for another quiche in there.
Pastry Dough recipe from Gourmet 2004 magazine.
Makes 4 pieces of 9 inch crust.
5 cups all-purpose flour
3 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold vegetable shortening
1 teaspoon salt
10-14 tablespoons ice water
Special equipment: a pastry or bench scraper
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn mixture out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
Cheesy Sausage Quiche Recipe (makes 1)
1 pound Jimmy Dean Maple sausage
1/2 cup onion, diced
1/2 cup green pepper, diced
1 1/2 cups sharp cheddar cheese, grated
1 tbs flour
1 9-inch deep-dish pie crust
4 eggs, beaten
1 cup buttermilk
1 tbs parsley flakes
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp freshly grind black pepper
Cooke sausage in non-stick skillet. Drain sausage, reserving 2 tbs fat. Sauté onion and pepper in 2 tbs fat reserved from the sausage. Combine cheese and flour. Stir in sausage, pepper, and onion. Spread evenly in pie crust. Thoroughly mix rest of ingredients and pour into pie shell over sausage mixture.
Place on a cookie sheet and bake in a preheated oven at 375°F for 35-40 minutes, until browned and cooked.