Sausage and Cheddar Potato Quiche
Yield: 8-12 Servings
1 Sheet Frozen Puff Pastry
1 Lb. Bulk Pork Sausage
3 Tablespoons Unsalted Butter
1/2 Cup Diced Vidalia Onion (Optional)
5 Oz. Vermont Cheddar Cheese, Grated
1 Dozen Large Farm Fresh Eggs, Divided
½ Cup Half and Half
1 1/2 Teaspoon Dijon Mustard
1 Tablespoons Vermont Woods Seasoning
1 Teaspoon French Grey Salt, Divided
1 Teaspoon Ground White Peppercorns, Divided
This quiche is great for breakfast on a chilly fall or winter day when the crew is headed out for a day of hiking – or maybe chopping fire wood to stock up for the winter. Made with sausage and rich cheddar cheese, it is heartier than most quiches. This one is sure to make believers out of even the pickiest “I hate quiche” men and kids in your group! Serve with a streusel coffee cake on the side and your gang will be good-to-go until supper.
Preheat oven to 350 degrees. Line a 9" tart pan with puff pastry.
Place sausage in a non-stick saute pan and cook until well browned. Drain, cool and place in bottom of prepared crust. Saute onions in the same pan. Add to sausage and top with grated cheese.
Break eggs, one-at-a-time, into a medium mixing bowl. Add Half and Half, mustard, seasoning blend, salt, and pepper; whisk to combine completely. Slowly pour mixture over the top of the cheese.
Cover quiche pan with aluminum foil and place on middle rack in oven. Bake for 50-55 minutes. Remove foil, and continue to bake eggs have set, but are still "wiggly."
Remove from oven and let stand for 10-15 minutes to allow the quiche to set. Serve warm or room temperature.