This recipe is one of the few dishes that I come back to, mostly because I love eggs and cheese. I find it easy to make. Apart from the cheese and jalapeño that I pick up at the market, I usually have all the other ingredients around. Plus I eat it for breakfast, lunch (if I’m having lunch) and dinner; so it vanishes to my stomach real fast.
Although I did not mention it in the video, I am using coconut milk, vegan butter and vegan sausage. I recently decided to stop consuming animal milk, and use only plant-based milk. And the vegan sausage is something I enjoy making and eating, so I was definitely excited to use it in this recipe. But use whichever milk, butter and sausage your heart desire.
Let this dish be the quiche to your heart!
Ingredients needed:
For the pie crust:
1 1/2 cup of flour
1 tsp of salt
1/2 cup of butter (1 stick)
1/8 cup of cold water, if needed
For the pie filling:
3 sausages
1/2 a bell pepper
2 scallions
1 tbsp of thyme
1 jalapeño
4 eggs
1 cup of milk
2 cups (8 oz) of Mexican cheese blend
Tex-Mex spice mix:
1/2 tbsp of chili powder
1 tsp of ground cumin
1/2 tsp of black pepper
1/2 tbsp of salt
1/2 tsp of garlic powder
1/2 tsp of paprika
Start with the pie crust. Mix the salt with the flour. Melt the butter and mix it in the flour mixture. It will start to form a dough. If the dough is a little dry, add cold water a tablespoon at a time. Knead the dough for a good 3-5 minutes. And then, let it rest in the fridge for 15 minutes.
Get the filling ready while the dough is resting. Slice the sausages. Chop all the fresh spices (scallions, jalapeño, red bell pepper and thyme) to approximately the same size. I take the leaves off the thyme stem instead of chopping the thyme, but the chopping method is definitely faster.
In a large skillet on medium/low heat, add 2 tablespoons of oil. Once the oil is hot, add the sliced sausages and let them cook for 1 minute. Then, add the fresh spices and mix them in. Let them cook for about 2 minutes. Then, turn off the flame.
In a bowl, whisk the eggs with the Tex-Mex spice mix and add the milk and whisk it in. Set aside for later.
Take the dough out of the fridge and knead it for a minute to warm it up a bit. You can roll out the dough, or just press it into the pie plate. My pie plate is 9 inches. Once the dough is in the pie plate, let it set in the fridge for about 15 minutes.
Preheat the oven at 375 degrees F
When the pie shell is ready, add half of the cheese to the egg mixture and mix it in. Pour the egg mixture into the sausage mixture, mix them together and then pour it into the pie shell. Top the quiche with the rest of the cheese.
Bake the quiche in a preheated oven at 375 degrees F for 45-50 minutes.
To know if the quiche is ready, insert a knife or a toothpick in the middle, and if it comes out clean, then you know it’s ready. Let the quiche cool down for at least 10 minutes before cutting into it. It will be hot.
Enjoy!
Thank you for your time.
