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Cranberry Sausage Quiche

Submitted by: Mary on 11/13/2003
2727 views
2.84 avg rating
219 votes
 
 
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Ingredients

PIE CRUST:

2 1/2 C Almond flour
2/3 C Shortening
1/4 t Salt
1/3 C Water
QUICHE:

1 lb Sage pork sausge roll
1/4 C Onion, chopped
3/4 C Cranberries, chopped
2 C Jack cheese
3 Eggs, slightly beaten
1 1/2 C Heavy cream
Fresh sage leaves for garnigh

Directions

CRUST:



Combine almond flour and salt. Using a pastry blended cut in the shortening. DO NOT OVERMIX! Should resemble pea size particles.



Add water gradually, a little at a time over the mixture. Use only enough water to hold the dough together. It should not feel wet.



Roll into a round ball, handling as little as possible. Divide dough in half (save 2nd half for another use).



Place wax paper down on board, dust with almond flour.



Roll out dough into a 1/8 inch thick circle, making the circle 1 inch larger than the diameter of top of the pie pan.



Use the wax paper to transport the dough to the pie pan. Press dough into pie pan. Trim egdes of dough to fit the pie pan.

Make decorative crust edge.



Bake at 400F degrees for 10 to 12 minutes, until golden brown. Remove from oven and set aside.



Reduce oven temperature to 375F degrees.



Crumble and cook sausage and onion in large skillet over medium-high heat until sausage is browned. Drain off any drippings. Remove from heat.



Stir in cranberries.



Sprinkle cheese on bottom of pie shell, top evenly with sausage mixture.



Combine eggs and cream in medium bowl, whisk until blended but not frothy.



Pour egg mixture over sausage mixture in pie shell.



Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.



Garnish with fresh sage leaves.


Servings

6

Calories

6.5

Time to prepare

20 minutes

Difficulty

Easy
 

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