Fall is here, and we feel there is nothing better than joining friends over a plate of warm quiche, salad, and fresh fall apples.
1 ½ cups flour
½ tsp salt
2 tbsp sugar
1 ½ sticks + 2 tbsp of butter- cut into ¼ inch cubed- COLD
3 ½ tbsp ice cold water
Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add the butter to the food processor and pulse several times then add 1 tbsp of water at a time until the dough just barely begins to hold together.
Empty the dough mixture from the food processor on to a clean, dry, flat surface. Form a ball and push down with the palm of your hand to form a disk.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim dough to within ¾ inch of the edge of the pie dish. Flute edges using thumb and forefinger.
Pre-heat oven to 350°F. Put dough in freezer for 30 minutes. Take out of freezer and line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights (you can use dry beans or rice. Bake for 20 minutes. Remove from oven, cool a five minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven and cook for an additional 10 minutes, until the crust is golden. Cool for at least 15 minutes before filling. Tent the edges of the pie with aluminum foil when you bake your pie to prevent them from getting dried out and burnt.
1 tbsp butter
1 yellow onion chopped
4-5 cups of fresh spinach
6 ounces of Olympia Provisions Kielbasa, sliced in ¼ inch rounds
4 large eggs
1-1/4 cups heavy cream or milk
Pinch freshly ground nutmeg
3/4 teaspoon salt
1 cup grated Gruyère
Melt butter in a small sauté pan over medium-low heat. Once butter is melted add the onions and wait one minute and then lightly salt them, add kielbasa, and after another 2 minutes add the spinach. Sauté all together for an additional 3 minutes. Spinach should be wilted, and sausage browned.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and pepper.
Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Place your sausage mixture in the crust, then sprinkle grated Gruyere over top. Pour egg mixture over top.
Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
We love to serve this with a pea sprout salad and mustard shallot vinaigrette. The acidity rounds out the rich quiche! Happy Fall!