The recipe is from Chapel Hill Creamery and was used by Chef Scott Crawford, executive chef at Herons at The Umstead Hotel & Spa. He prepared it at the Western Wake Farmers’ Market. It is smoky..and spicy..and creamy—and simply impressive.
Ingredients
- 1 8” pie crust
- 1 cup crumbled Chapel Hill Creamery Smoked Farmers Cheese, about 1 small round
- 1 pound county sausage, cooked and crumbled, Chapel Hill Creamery preferred
- 4 large farm eggs
- 2 cups heavy cream
Instructions
Preheat oven to 350° F oven. Bake the crust until golden brown, 20-30 minutes. Cool completely.
Scatter the cheese and cooked sausage over the bottom of the crust.
Pour into the pie crust. It might not take all of the egg mixture, do not overfill.
Bake until the egg mixture is set with just a slight wiggle in the middle, about 30 minutes, Let cool before slicing. Quiche is best served warm.
Makes 6 servings
