This post features a brand of my very favorite sausage — Mulay’s. The folks at Mulay’s host a recipe contest every month via their facebook page. This month’s contest calls specifically for their breakfast variety of sausage, and we are aiming to come up with brunch ideas. I don’t know about you — but when I think of brunch I think of a quiche!
So what is a quiche exactly? According to the good ol’ internet the word quiche originated in Germany and means “cake.” Typically a quiche is more so associated with French cuisine, nonetheless, it is basically an open-faced custard dish. In order to make custard you have to use eggs — and while you can throw anything you have on hand in there, people usually choose meats and veggies…making a quiche a perfect savory choice for brunch.
The only problem in this household is that one characteristic of a quiche is it’s buttery flaky crust underneath! That can be hard to replicate. Well, I took a stab at it and really think I came up with a winner! Now that I have a base I forsee lots of different versions in my future! Sorry for the lengthy list of ingredients — it’s actually pretty simple and won’t take much time out of your morning.
Ingredients for Crust
- 3 cups almond flour
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/2 tsp. dried sage (or whatever you have)
- 4 tbsp. cold butter (made from grass-fed cows if you can)
- 1 egg
Process for Crust
- Preheat oven to 350 degrees.
- Mix all ingredients in a mixer or food processor until well blended.
- Press crust evenly into a pie dish or tart dish.
- Bake crust alone 10-15 minutes, or until slightly browned.
Ingredients for Filling
- 1 tbsp. bacon fat
- 6 oz. Mulay’s breakfast sausage (I bought the links and broke them up)
- 1/2 c. mushrooms, chopped
- 1 small leek, rinsed and thinly sliced
- 1/4 c. sun-dried tomatoes, chopped
- 2 handfuls of greens (I used a medley of kale, chard, and spinach)
- 5 eggs
- 1/2 c. coconut milk
- 1/2 tsp. baking soda
- 2 tbsp. fresh parsley, chopped
- 1 tsp. fresh thyme, chopped
- 1/4 c. cheese of your choice (from grass-fed cows), shredded
- salt and pepper to taste
Process for Filling
- Heat the bacon fat in a pan over medium heat. Add sausage, mushrooms, and leek. Saute until sausage is broken up, browned, and veggies are tender.
- Toss your tomatoes and greens in, they just need to warm up and the greens will wilt. Remove from heat.
- Meanwhile in a stand mixer or by hand beat your eggs, coconut milk, baking soda, salt, and pepper.
- Stir in fresh herbs and cheese.
- Arrange your meat mixture on your crust — spread it evenly.
- Pour the egg/cheese mixture over your fillings.
- Bake in your 350 degree oven for 30-35 minutes or until the eggs are fully set in the middle.