Iowa State Fair, 2016

“Quiche Me in the Morning” Contest

Sausage-Zucchini Quiche

1st Place – Don King, Pella

¾ c butter, cut into chunks (chilled)
¼ c lard (chilled)
1 ¼ c flour
Dash salt
Ice water

Prepare and roll the pie dough for a single crust pie. Place the dough in an 8” pie plate and roll and crimp the edge.
Prink the bottom and sides of the pie crust with a fork.
Lay a piece of aluminum foil over the crust and fill with pie weights.
Bake at 425° for 15-20 minutes.

2 c grated zucchini, drained and dried
½ lb. Italian sausage
1 ½ T butter
4 oz. shredded Swiss cheese
¼ c shredded Parmesan cheese
4 eggs, slightly beaten
1 c milk
½ c heavy cream
½ t salt
¼ t pepper

Combine eggs, milk, cream salt & pepper, set aside.
Saute zucchini in 1 T butter and set aside.
Brown sausage and drain.
Put zucchini in cooled pie shell. Place sausage on top of zucchini. Sprinkle cheeses over zucchini and sausage.
Pour egg mixture over zucchini, sausage and cheese.
Bake at 450° for 15 minutes. Reduce heat to 350° and bake an additional 15 minutes.

Apple Sausage Quiche

2nd Place – Marcia Trevillyan, West Des Moines

1 tart apple chopped
½ lb. sausage
½ c pecans chopped, toasted
½ c golden raisins
2 T brown sugar
2 T butter
½ t cinnamon
4 eggs
1 c half & half
¼ t pepper
1 t salt

In skillet brown sausage then set aside.
Then sauté in butter, chop apple, raisins, pecans, brown sugar to soften about 4-5 minutes then place in 9” pie pan. Bake at 400° for 10 minutes then reduce heat to 325° and bake for 45 minutes. Garnish with sour cream and pecans.

1 c soft lard
1 t salt
½ c boiling water
3 c flour

Place lard in bowl, add salt. Stir with spoon to soften. Add boiling water and stir to combine with lard. Let cool to room temperature then add flour to form ball. Chill. Roll out. Makes two 9” pan bottom crusts.

Smoked Salmon Quiche

3rd Place – Rebecca Howe, Des Moines

1 ½ c all-purpose flour
½ t sale
2/3 c butter, in pieces
1 egg, lightly beaten

Stir flour and salt together; cut in butter until crumbly. Stir in the egg using a fork, just until the flour is moistened. Gather the dough into a ball, wrap in waxed paper and chill for two hours. Roll out and fit into a 9-10” pie or tart pan. Chill until firm, at least 30 minutes. Put oven rack in middle position and preheat oven to 375°. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.

6 oz. smoked salmon, flaked
5 large eggs
2 ½ c heavy cream
2 T finely chopped fresh chives
2 T finely chopped fresh parsley
2 T finely chopped fresh cilantro
2 T finely chopped fresh thyme
½ t French seafood seasoning
1/8 t freshly grated nutmeg
½ t salt
¼ t black pepper
½ c grated Dubliner cheese
¼ c grated Parmesan
½ c grated Fontina

Sprinkle salmon and cheeses onto pre-baked crust. Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper and nutmeg. Carefully pour into the crust. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken 40-50 minutes. Cool in pie plate on rack 15 minutes.