Maui Quiche

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 10 inches pie crusts (unbaked deep dish)
• 2 tablespoons light olive oil
• 1/2 lb linguica sausage (slice thin)
• 1/4 cup maui onion (small diced)
• 1 serrano pepper (small diced)
• 1 tablespoon spicy brown mustard
• 1/4 cup asiago-parmesan cheese (grated)
• 1 tablespoon fresh chives (chopped)
• 1 teaspoon fresh thyme (chopped)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon flat leaf parsley (chopped)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 5 jumbo eggs (brown)
• 1 cup heavy cream
• 1/8 teaspoon fresh nutmeg (grated)
• 1/2 cup creme fraiche

Recipe

• 1 pre-heat oven to 425°f.
• 2 bake 10-inch pie crusts to directions. place pie crusts on a wire rack to cool and reduce oven to 325°f.
• 3 heat a saute pan with olive oil. add sausage, onion and serrano pepper. season with 1/4-teaspoon sea salt and 1/4-teaspoon pepper. saute until sausage is brown. remove sausage and place on a paper towel.
• 4 spread spicy brown mustard over bottom pie crust. spread grated asiago cheese over mustard. add sausage, onion, pepper over cheese and press sausage mixture lightly into the cheese.
• 5 in a bowl wisk together eggs, salt and pepper. in a saucepan add heavy cream, nutmeg, cream fraiche and whisk until cream is warm. wisk warm cream and herbs into eggs.
• 6 pour egg mixture into pie crust and place on a sheet pan.
• 7 bake at 325 f 35-40 minutes or till a knife inserted into center comes out clean. remove quich and place on a rack to cool for 10-minutes before serving.
• 8 serve maui quiche warm or room temperature.