Sausage, Bacon and Potato Quiche

Ingredients:

Crust:

In mixing bowl add all the dry ingredients.  Smash in butter unto small crumbles.  Add all the rest of the ingredients and blend until soft dough forms. Press into 13x9 casserole dish.  Set aside.

1 ¼ cups Kat’s GF flour blend or flour blend of choice

1 Tablespoon sugar

1 teaspoon xanthan gum

½ teaspoon salt

½ cup Earth balance dairy free butter

1 egg yolk

1 tablespoon cider vinegar

5 to 6 tablespoons cold water (do 1 and add more as needed)

2 Teaspoons Wilton butter flavoring

Filling:

3 Tablespoons olive oil

½ cup dairy free butter

½ cup white onion

1 cup chopped kale

1 teaspoon chopped garlic

½ pound Italian turkey sausage or sausage of choice

10 well cooked and chopped bacon pieces

½ teaspoon salt

½ teaspoon season salt

½ teaspoon coarse pepper

7 eggs (added 2 extra eggs)

1 ½ cups milk (added ½ extra milk)

2 cups shredded hashbrowns.

1 cup shredded cheddar cheese

Directions: Preheat oven to 350 degrees

1-Melt the butter and oil in medium saucepan.

2-Add chopped kale, chopped onion and chopped garlic.  Cook until slightly brown and onions are opaque.

3-Add sausage and cook all together until the meat is no longer pink and cooked all the way.  Pull off stove and let cool a little.

4-Cook bacon crispy and chop into small pieces.  Set aside.

5-In large mixing bowl mix eggs, milk, and seasonings wisk together until creamy and bubbly.

6-Fold sausage mixture, chopped bacon and hash browns into eggs.

7-Pour into 13 X 9 pan with pie crust already in pan. 

8-Cook Quiche for 30 to 40 minutes or until thickened.