Hazelnut Quiche with Sausage and Spinach
- 30 min (+1 hour refrigeration)
- 2 h 30 min
- 430 mL (1 3/4 cup) flour
- 125 mL (1/2 cup) toasted hazelnuts, ground
- 5 mL (1 tsp) salt
- 125 mL (1/2 cup) cold Dairyland or Neilson or Baxter butter, in pieces
- 30 mL (2 tbsp) cold vegetable shortening
- 75 mL (1/3 cup) ice water
- 1 hot Italian sausage, casing removed
- 4 green onions, thinly sliced
- 15 mL (1 tbsp) olive oil
- 300 g (10 oz) spinach leaves, cooked, excess moisture removed, chopped
- 250 mL (1 cup) Dairyland or Neilson or Baxter milk
- 3 eggs, beaten
- 8 slices Armstrong sliced Medium Cheddar cheese, cut in strips
- 5 mL (1 tsp) dried oregano
- Start by making the crust. Combine the flour, ground hazelnuts and salt in a food processor. Add the butter and shortening, and pulse about 20 times. The mixture should still be lumpy. With the machine running, add the ice water, a little at a time, just until the dough forms a ball around the blade. Wrap the dough in plastic and refrigerate 1 hour.
- Preheat the oven to 190°C (375°F).
- In a saucepan, heat the oil to cook the sausage meat and onion, breaking up the pieces until the meat is fully cooked and browned. Transfer to a bowl.
- Combine the spinach, milk, beaten eggs, cheese and oregano. Refrigerate.
- Flour your work surface and roll out the dough to fit a 23 cm (9 in) pie plate. Line the dough with foil, cover with dried beans (or pie weights) and bake in the lower part of the oven for 15 minutes. Remove the crust from the oven,discard the foil and the beans.
- Pour the filling into the pie shell. Return to the oven and bake 45 minutes or until a knife blade inserted in the middle comes out almost clean. Let the quiche rest on the counter 10 minutes before serving.
*You can prepare the quiche earlier in the day or even the day before. About 30 minutes before serving, reheat it in the oven on low along with the dinner plates. Foodies say that quiche should always be eaten warm, never piping hot.