Quiche with Lamb Sausage, Spinach, and Cheddar

INGREDIENTS

CRUST

• 1 cup all-purpose flour

• ½ tsp kosher salt

• 6 tbsp butter

• 2 tbsp water

• 1 egg

FILLING

• 5 eggs

• ¼ cup milk

• 4 oz cheddar cheese

• 3 cremini mushrooms

• 2 oz lamb breakfast sausage

• 2 oz fresh spinach

• 1 tsp kosher salt

• ¼ tsp black pepper

DIRECTIONS

CRUST

Combine butter, salt and flour and blend together evely by rubbing between both hands until it becomes the consistency of sand. Create a well in the middle of the flour mixture. Add water and egg. Begin workig the dough with your hands, making sure the eg and water absorb equally into the flour mixture and create a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 min. (At this time, you can prepare your quiche filling.) Unwrap the dough ball and roll out the dough between two pieces of floured wax paper with a rolling pin to fill a 9-inch pie pan. Line the buttered pie pan with dough. (You do not have to pre-bake this crust)

FILLING

Cut spinach into thin strips, thinly slice mushrooms, grate the cheese, medium disce the lamb sausage, and distribute evely in the crust-lined pie pan. Combine eggs, milk, salt, and pepper together and whish until light and aerated. Pour the egg mixture over the filling ingredients. Place in a 375 degree oven for 35-45 minutes, or until a knife inserted in the center comes out clean. Let cool for 15 min before cutting, and serve warm.

Recipe adapted from 61st Street Farmers Market “Eating Through Seasons” Recipe Book