Cheese and Sausage Quiche

Elizabeth

ingredients

Pastry Shell

1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons cold water

Filling

3/4 lb. pork sausage
1/2 cup chopped onion
1/3 cup chopped green pepper
1 1/2 cups (6 oz.) shredded cheddar cheese
2 eggs
1 tablespoon flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup light cream or evaporated milk

directions

Pastry Shell

1
Heat oven to 425°F. In medium bowl, combine flour and salt. Using pastry blender, cut in shortening until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with a fork. Add water until dough is just moist enough to hold together. (Too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
2
Form dough into ball; place on well-floured surface. Flatten ball slightly; smooth edges. With rolling pin, roll dough to a circle 1 inch larger than inverted 8 or 9-inch pie pan. Fold pastry into quarters; place in pan and unfold, easing into pan. Press in place. Fold edge of pastry under, even with rim and flute. Bake 7 minutes.

Filling

Reduce oven temperature to 350°F. In medium skillet, brown sausage; remove and drain on paper towel. Reserve 2 tablespoons fat; cook and stir onions and green pepper in reserved fat until crisp-tender, about 2 minutes. Stir in drained sausage. Spoon into partially baked shell. Sprinkle with cheese. In medium bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheese. Bake for 30-35 minutes or until knife inserted in center comes out clean. Cool 5-10 minutes; cut into wedges and serve.

Source: Elizabeth