Ingredients:
Crust:
1/4 teaspoon salt
5 tablespoons unsalted butter (cold)
4 tablespoons vegetable shortening (cold)
3 tablespoons ice water
Filling:
3 Premio Hot Italian Sausage 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
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Green Chile and Hot Sausage Quiche:
1. Process flour and salt in food processor until well mixed (20 seconds) Cut butter and shortening into small pieces (around 1-inch) and add to food processor bowl. Process with short bursts until mixture resembles coarse meal.
2. 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 and let rest in refrigerator for at least 1 hour. (Recipe may be doubled, with half frozen for later use.)
Filling:
1. Preheat oven to 350 degrees (F). Roll out pie crust to fit 9-inch glass pie plate and crimp edges.
2. 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.
3. Beat eggs with cream, sage and nutmeg. Pour into shell and bake for 40 to 45 minutes until firm. Let stand 5-7 minutes and serve.
SERVINGS: 6
Alternative Product Suggestions
Other delicious options for this recipe:
