Green Chile and Hot Sausage Quiche Recipe

  • CRUST:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter (cold)
  • 4 tablespoons vegetable shortening (cold)
  • 3 tablespoons ice water
  • 1/2 pound Premio hot Italian sausage - out of casings and crumbled
  • 1/2 cup chopped scallions
  • 2 cups green (New Mexico) chilies - chopped and well drained
  • 1 cup cheddar cheese (or half cheddar, half Monterey Jack)
  • 2 eggs - beaten
  • 1 cup light cream
  • 1/4 teaspoon sage
  • 1/4 teaspoon nutmeg
1 hr
  • Process flour and salt in food processor until well mixed (20 sec.)
  • Cut butter and shortening into small pieces and add to food processor bowl. Process with short bursts until mixture resembles coarse meal.
  • With motor running, add water 1 tablespoon at a time until dough clumps together.
  • Remove dough from food processor, gather into ball, and flatten into disk. Wrap with plastic wrap. Let rest in refrigerator for at least 1 hour. (Recipe may be doubled, with half frozen for later use.)
  • Preheat oven to 350 degrees F.
  • Roll out pie crust to fit 9" glass pie plate and crimp edges.
  • Blind bake (prebake) empty crust for 10 minutes.

  • Cook sausage with scallions until sausage is brown. Drain fat.
  • Add well drained chilies and cheese to sausage mixture.
  • Spoon mixture into shell.
  • Beat eggs with cream, sage, and nutmeg. Pour into shell.
  • Bake 40 to 45 minutes until firm. Let stand 5-7 minutes and serve.
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