Quiche with Morels and Sage Sausage

Quiche Crust

1 ½ cups AP flour

12 tbsp butter (cold)

½ tsp Sale Fino

Ice Water, as needed

Quiche Filling

¾ cup whole milk

10 dried morel mushrooms

8 oz Beresford’s Sage Sausage

8 eggs

¼ cup heavy cream

¾ cup cheese blend with Parmesan, Asiago, and Romano

1 tbsp Sale Fino

Method

1. Preheat the oven to 375 degrees

2. To start make the quiche crust. In a large bowl, mix the flour and salt. Cut the butter into

big chunks, while keeping it as cold as possible. Either with your hands or a pastry cutter,

combine the butter and flour together. You should have small pieces of butter within the

dough and prevent melting as much as possible. Use the ice water if the dough seems too

dry.

3. Wrap the dough in plastic wrap and chill for 30 minutes.

4. In a bowl, add the morels and milk, allow to sit for 30 minutes. This will rehydrate the

morels.

5. Sauté the sausage in a drizzle of olive oil with a pinch of salt until cooked through. Set

aside on paper towels to drain and cool.

6. Roll out the quiche crust and press into a pie tin. Place back in the fridge for 10 minutes.

7. Blind bake the quiche shell, with parchment paper and pie weights or beans, for 12

minutes or until light brown.

8. Once the morels are hydrated, remove from the milk and chop. Reserve the milk.9. To make the filling, whisk the eggs, heavy cream, morel milk, and salt together. Fold in

the cheese, morels, and sausage.

10. Once the quiche crust is out of the oven, lower the temperature to 350 degrees.

11. Pour the filling into the quiche crust and place back into the oven.

12. Bake for 45 minutes to an hour or until the filling is set but still slightly jiggly, the crust

should be golden brown.

13. Let cool for 10 to 15 minutes to allow it to fully set.

14. Slice and enjoy! This is a perfect fall recipe for breakfast, lunch, or dinner!