Sausage and Cheddar Quiche

A sausage and Cheddar cheese quiche recipe.

Ingredients:

• Crust:
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold butter, cut in small pieces
• 2 to 3 tablespoons ice-cold water
• .
• Filling:
• 6 to 8 ounces sausage, cooked, drained, and crumbled
• 4 large eggs
• 1 1/2 cups half-and-half
• 1/4 teaspoon dried leaf thyme
• 1/8 teaspoon pepper
• 1 cup shredded sharp Cheddar cheese

Preparation:

Prepare crust for quiche or use a purchased 9-inch pastry shell. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

Filling:
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble sausage over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh sliced tomatoes.

Breakfast quiche serves 8.

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