Farmers Market Quiche

By: Cheri Browne | August 03 2011
Posted in Recipes - Southern Oregon Recipes

Recipe courtesy of Chef Chad Smith at Chateaulin Restaurant in Ashland, Oregon. Try this vibrant brunch dish that puts local products all in the same pan. 

Pâte Brisée (a light French crust):
2½ cups Dunbar Farms flour
1½ teaspoons salt
1½ teaspoons sugar
3/4 cup chilled butter, cut into one-inch cubes
3 Willow-Witt eggs
4 teaspoons water
Lemon zest

Quiche Filling:
12 Willow-Witt eggs
1 cup crème fraîche
1 pound Willow-Witt sausage, cooked and sliced
2 Barking Moon leeks, chopped
6 cups Barking Moon kale, chard, collard greens, leaves only, chopped,
4 ounces Mama Terra goat cheese

Directions

Preheat oven to 375. Sift together flour, salt and sugar. Rub cubed, chilled butter into the flour until it looks like breadcrumbs. Make a well in the center. Mix the eggs, water, and lemon zest - then pour into well. Mix until it forms a dough. Turn the dough out onto a lightly floured surface and lightly knead until smooth and mixed. Separate into two balls, wrap them in plastic and chill for 30 minutes. After dough has chilled, roll out flat and place into tins. Poke holes in crust bottom with fork and bake for 25 minutes.

While crusts are baking, whisk together 12 eggs and crème fraîche in large mixing bowl. Fold in leeks, cooked sausage, and chopped greens. Add the goat cheese once these are mixed together well. Spread out evenly into baked shells and bake at 375˚ for another 30 min. Makes two quiches.