Southern Brunch Quiche with Vegetable Crust
A potato-zucchini crust is a nice base for this hearty quiche. The rich filling makes it great for a main dish for brunch or lunch. Greer’s Ranch House sausage, local Hansen’s eggs and a pot of Amelia’s French-style yogurt come together for a unique and delicious quiche.
- Prep Time: 60
- Total Time: 1 hour
-
Total Time: 1 hour min
Scale
Ingredients
Scale
- 1 large potato
- 2 medium zucchini
- 4 tablespoons unsalted Hiland butter
- 1/2 pound Geers Ranch House Spicy Sausage
- 1 cup chopped J-M mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1 tablespoon chopped Scissortail Farms Chives
- 1 1/2 tablespoon finely chopped Scissortail Farms Sage
- 1 tablespoon Hiland cheddar cheese, shredded
- 1/2 cup Loveras Caciocavera aged cheese, shredded
- 6 large Hansens eggs
- 5 ounce Amelia Natural French Style Yogurt, plain
- Preheat oven to 425 degrees
- Peel and shred potato. Shred zucchini. Sprinkle lightly with salt and set aside for 5 minutes to pull out moisture.
- Wrap potatoes in cheese cloth and squeeze moisture. Repeat with zucchini. Measure 1 1/2 cup of each.
- In a large bowl mix together butter, zucchini and potato. Add salt and pepper to taste.
- Press into sides and bottom of a pie pan to make a crust
- Cook for 25-30 minutes until it begins to brown.
- In a large skillet brown and crumble sausage. Set aside to cool
- Saute mushrooms on high heat until brown and there is no liquid in the pan. Set aside to cool.
- In a large bowl mix together cooled sausage, cooled mushrooms, salt, pepper, onion powder, chives, sage, and cheese. Pour into the crust and spread evenly.
- In a separate bowl whisk together eggs and yogurt. Slowly pour over sausage and cheese mixture in the crust.
- Turn oven down to 350 degrees and bake for 25 to 30 minutes or until a knife inserted into the center comes out clean.