As predicted The Lady decided to use the leftover wedges of our Golden Glen Flavored Cheddar Cheese Plate; but this time she went with quiche…I suspect she got the idea while reading the new Cheese Shop Mystery, The Long Quiche Goodbye…she’s reading a book that has quiche in the title and… bam… she’s in the kitchen making a quiche… not that there’s anything wrong with that…The Man and I could care less where she gets her inspiration as long as she cooks…
Deep-dish frozen prepared pie crust
2 Chicken with spinach sausages – The Lady used two that were handmade at her favorite grocery store and meat counter; the Hawthorne Fred Meyer in Portland. Greg, the meat manager, is a major foodie and creates some fabulous gourmet delights. And Mark, the seafood manager, is no slouch himself… The Lady adores them both…
¼ cup chopped Walla Walla Onion
1 ½ cups Half n Half
1 ½ cups shredded cheese – The Lady used Golden Glen Sweet Basil Medium Cheddar, GG Red Pepper, Onion garlic Medium Cheddar and Aida’s Reserve 4-year cheddar.
A couple of springs of fresh thyme, chopped
Fresh Cracked Pepper
Heat oven to 375°.
Let pie crust sit out for a few minutes and pierce it with a fork to allow even cooking.
Bake in oven for about 10 minutes until just turning brown – don’t over bake. It will bake more once filled.
Sauté sausage until cooked; add onion and sauté just until onion starts to turn opaque.
Whisk eggs, half n half pepper and thyme.
Add sausage and onion mix to baked pie crust.
Add cheese on top of sausage.
Add egg mixture.
Bake about 30 minutes until brown and set; do not overcook. When a knife comes out clean when pierced in the center; it’s done.
Let cool for a couple of minutes; cut and plate it.