Chapel Hill Creamery Quiche

From the kitchen of Herons at The Umstead Hotel & Spa Executive Chef Scott Crawford of Herons at The Umstead Hotel & Spa recently prepared this delicious dish at the Western Wake Farmers’ Market, using fresh ingredients available from Chapel Hill Creamery. Makes 1 quiche.

Ingredients

• 8 farm eggs
• 1 quart heavy cream
• 1 cup Chapel Hill Creamery crumbled Smoked Farmers Cheese
• 1 cup Chapel Hill Creamery Country Sausage
• 1 8" pie crust (frozen works just fine)

Method

Cook the pie crust in a 350° F oven until it is golden brown. Allow the crust to fully cool before adding the custard base. Cook the country sausage in a pan until it is fully cooked and crumbled. Crumble the cheese into small pieces and hold on one side. In a medium pot heat the heavy cream until steam starts coming from the cream. In a separate bowl, whisk the eggs until the whites and yolks are completely combined. Using a ladle, start slowly ladling the warm cream into the eggs whilst mixing continuously. Once all the cream is mixed into the eggs the mixture is ready to be poured into the cooked pie shell.
Before you add the custard mixture, scatter the cheese and sausage in the tart shell, filling the tart shell almost completely. Bake the quiche in a 350 F oven for 30 minutes until the custard completely sets.Allow the quiche to cook before slicing. Quiche is best served warm.