Sausage and Onion Quiche
Ingredients:
For the crust:
1¼ C Gluten-free all purpose flour
1 Tbs Sugar
½ tsp Xanthan gum
½ tsp Salt
6 Tbs Cold butter
1 Egg
2 tsp Lemon juice or vinegar
For the filling:
1½ C Cooked sausage
2 oz Cream cheese
½ C Cheddar cheese, grated
1 Green onion, chopped (can sub in red onion)
½ tsp Worcestershire sauce
3 Tbs Greek yogurt
1 Pinch Baking soda
1 C heavy cream
3 Eggs
1-2 Tbs Teeny Tiny Spice of choice
Suggested blends: Shepherd Herb Mix, Seaside Spice, Montréal Seasoning, Harissa
Instructions:
Preheat the oven to 350°F.
Lightly grease a pie plate.
In a medium bowl, whisk flour, sugar, xanthan gum and salt.
Slice cold butter into smaller pieces and work into the flour mixture until it is crumbly with pea-sized chunks of butter.
Whisk the egg and lemon juice or vinegar until very foamy and mix into the flour mixture. Stir until the mixture holds together, adding 1-3 Tbs of cold water if necessary.
Shape into a ball and chill for 1 hour or overnight.
Allow the dough to rest at room temperature for 10-15 minutes. Roll the dough out onto a floured surface and then invert the crust into the prepared pie plate.
Combine the sausage, cream cheese and Worcestershire sauce and pour into the pie crust. Top with cheddar cheese and onion.
Whisk together the eggs, Greek yogurt, baking soda, spices and heavy cream and pour this over the sausage mixture.
Cover the edges of the pie crust with aluminum foil to prevent burning.
Bake for 45 minutes, remove foil and bake for another 15 minutes.
Serve warm.