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  • Green Chile and Hot Sausage Quiche




    Green Chile and Hot Sausage Quiche


     

    Ingredients:

    Crust:

    • 1 1/2 cups all purpose flour
    • 1/4 teaspoon salt
    • 5 tablespoons unsalted butter (cold)
    • 4 tablespoons vegetable shortening (cold)
    • 3 tablespoons ice water

    Filling

    • 3 Premio Hot Italian Links, casings removed
    • 1/2 cup chopped scallions
    • 2 cups green (New Mexico) chiles, chopped and well drained
    • 1 cup cheddar cheese (or half cheddar, half Monterey Jack)
    • 2 eggs, beaten
    • 1 cup light cream
    • 1/4 teaspoon sage
    • 1/4 teaspoon nutmeg

    How to make Green Chile and Hot Sausage Quiche:

    Crust:

    • Process flour and salt in food processor until well mixed (20 sec.)
    • Cut butter and shortening into small pieces (~1") and add to food processor bowl. Process with short bursts until mixture resembles coarse meal.
    • With motor running, add water 1 Tbsp. at a time until dough clumps together.
    • Remove dough, gather into ball, and flatten into disk. Wrap with plastic wrap.
    • Let rest in refrigerator for at least 1 hour. (Recipe may be doubled, with half frozen for later use.)

    Filling:
    • Preheat oven to 350 degrees.
    • Roll out pie crust to fit 9" glass pie plate and crimp edges.
    • Blind bake (prebake) empty crust for 10 minutes.
    • Cook Premio Sausage with scallions until sausage is brown. Drain fat.
    • Add well drained chiles and cheese to sausage mixture.
    • Spoon mixture into shell.
    • Beat eggs with cream, sage, and nutmeg. Pour into shell.
    • Bake 40 to 45 minutes until firm. Let stand 5-7 minutes and serve.

    6 servings

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