- 4 servings
- 0:30 Preparation
- 1:00 Cooking
- 2:30 Total Time
1 3/4 cups
toasted hazelnuts, ground
cold butter, in pieces
cold vegetable shortening
Sufficient quantity, ice water
hot italian sausage, casing removed
green onions, sliced thinly
Spinach leaves, cooked, excess moisture removed, chopped
(8 slices) sliced cheddar cheese, cut in strips
Start by making the crust. Combine the flour, ground hazelnuts and salt in a food processor. Add the butter and shortening and pulse about 20 times. The mixture should still be lumpy. With the machine running, add about 75 ml (1/3 cup) ice water, a little at a time, just until the dough forms a ball around the blade. Wrap the dough in plastic wrap and refrigerate 1 hour.
Preheat the oven to 190°C (375°F).
In a saucepan, cook the sausage meat and onion in the oil, breaking up the pieces, until the meat is fully cooked and browned. Transfer to a bowl.
Add the spinach, milk, beaten eggs, cheese and oregano. Refrigerate.
Flour your work surface and roll out the dough to fit a 23 cm (9 in) pie plate. Line the dough with foil, cover with dried beans (or pie weights) and bake in the lower part of the oven for 15 minutes. Remove the crust from the oven and discard the foil and the beans.
Pour the filling into the pie shell. Return to the oven and bake 45 minutes or until a knife blade inserted in the middle comes out almost clean. Let the quiche rest on the counter 10 minutes before serving.
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