Alsatian Custard Quiche
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 6 to 8; makes 1 (9-inch) quiche
- Quiche Crust (recipe follows)
- 5 ounces spinach, cooked and drained
- 6 ounces Smart Chicken organic country breakfast sausages, diced
- 1 tablespoons butter
- 1 teaspoon salt
- 8 eggs
- 2 cup milk
- 2 cups heavy cream
- ¼ teaspoon nutmeg
- 4 ounces Emmental cheese*, shredded (or substitute any Swiss cheese)
- *Emmental is a yellow, medium-hard Swiss cheese with a savory mild flavor.
Sautée the spinach and sausage with butter and salt. Drain and set aside. To a blender, add the eggs, milk, heavy cream, and nutmeg and pulse until combined and frothy.
Preheat the oven to 350°F. Layer the par-baked and cooled crust evenly with cheese, spinach, and sausage. Pour the egg mixture over top until the quiche crust is full but not overflowing (you should have some of the egg mixture left over). Transfer the quiche to a sheet tray and bake in the oven for about ten minutes. Carefully remove the quiche from the oven and top it off with the remaining egg mixture until filled to the top.
Bake for another 45 minutes to one hour. When the quiche is done, the top should firm up, and when the quiche is jiggled it should be one even movement. If the center of the quiche moves different than the outside, keep cooking it. Rest for at least 30 minutes and serve warm, or refrigerate overnight and reheat before serving.
- Quiche Crust
- 2 sticks butter
- 1¾ ounces flour
- 1 teaspoon salt
- ½ cup ice water
In a food processor, combine butter, salt, and flour and pulse until the butter is pea-size. Add just enough ice water for the dough to barely come together, pulsing a few more times. Turn the dough onto a lightly floured work surface, form into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll the dough out so it fits into an 8-inch ring or spring-form pan. Gently press the dough into the mold so that the sides overhang and the bottom is flat and pressed into the corners. Line the pastry crust with a piece of parchments paper and pour beans or baking beads into the center to weigh the crust down while it par-bakes. Bake about 30 minutes, until golden. Remove the beans/beads and bake another ten minutes, then set aside to cool.