Quiche With Sausage & Mustard Greens

This recipe is a fun way to get some zesty mustard greens into your diet. Mustard greens are a lovely spring vegetable and I add them to salads and stir-fries. They also make a great pesto. This quiche combines the rich flavors of Italian sausage with the tangy bite of mustard greens all wrapped in a delicious homemade crust.

Ingredients

Crust

• 1 cup plain whole milk yogurt
• 1 cup (1/2 pound) unsalted butter, softened
• 3 1/2 cups whole spelt flour or wheat flour
• 2 teaspoons salt
• Unbleached white flour for rolling

Filling

• 1 pound ground Italian sausage
• Butter or oil if needed
• 1 small onion, finely chopped
• Hefty pinch of salt
• 1 teaspoon dried thyme
• 2 stalks green garlic, minced (or three cloves of garlic)
• 3-4 small Japanese turnips, greens removed and saved for another use
• 1 bunch of mustard greens, roughly chopped (about 1 1/2 cups)
• 5 large eggs
• 1/2 cup cream
• Pinch of salt and pepper
• 4-6 ounces goat cheese, crumbled

Directions

Prepare the Crust

1. Mix Dough: The night before you plan on making your quiche, prepare the dough. Cream together the yogurt and butter. Blend in the flour and salt. Cover with a dish towel and leave in a warm spot in your kitchen for 12-24 hours.
2. Preheat Oven: Preheat the oven to 350°F (175°C).
3. Roll Out Dough: Roll out your dough into approximately a 12-inch round on a lightly floured surface.
4. Prepare Pie Plate: Place the dough in a lightly oiled 9-inch pie plate. Fold the overhang under and crimp the edges.
5. Pre-Bake Crust: Place a sheet of parchment paper over the dough and cover with pie weights or dried beans. Pre-bake the pie crust for 10 minutes. Remove from oven and set aside.

Prepare the Filling

1. Cook Sausage: Cook the sausage in a large cast iron skillet over medium heat. Use a wooden spoon to break up the meat and cook until lightly browned and no longer pink, about 5-7 minutes. With a slotted spoon, remove the meat to a paper towel-lined plate and set aside.
2. Sauté Vegetables: If the pan is too dry, add a touch of butter or oil. Add the onion, salt, and thyme and cook over medium-high heat until softened and lightly browned. Add the green garlic and turnips. Cook until the veggies are softened and fragrant, about 5 minutes.
3. Combine Ingredients: Add the sausage and chopped mustard greens to the pan. Cook a few minutes longer until the greens wilt and the mixture is well combined. Remove from the heat and scoop the filling into the prepared pie crust.

Assemble the Quiche

1. Whisk Eggs and Cream: Whisk together the eggs and cream with a pinch of salt and pepper in a medium-sized bowl.
2. Pour Over Filling: Pour the egg mixture over the meat and veggie mixture in the pie crust. Sprinkle with the crumbled goat cheese.
3. Bake: Place in the oven and bake until the eggs are just set, about 45 minutes.

Serve

1. Cool: Remove from the oven and let cool for 10 minutes before slicing and serving.
2. Enjoy: Serve warm or at room temperature. Pair with a fresh salad for a complete meal.

Additional Tips

• Storage: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: The quiche can be frozen for up to 3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
• Variations: Feel free to substitute the mustard greens with other leafy greens like spinach or kale. To change the flavor, you can also use different types of cheese such as cheddar or feta.
• Serving Suggestion: This quiche pairs well with a light green salad and a glass of white wine. It’s perfect for brunch, lunch, or dinner.

Enjoy this delicious and hearty Quiche With Sausage & Mustard Greens, a perfect meal for any time of the day!