Iowa State Fair, 2017

“Quiche Me in the Morning” Contest

1st Place, 2017: Crustless Sunrise Quiche


4 eggs slightly beaten
1/4 cup grated onion
1 cup cream cheese (room temp)
1 lb. sausage (cooked)
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne
1 cup sharp cheddar
1 T. chopped Jalapeno
1 T. chopped roasted red pepper


Pre heat oven to 350*.  Grease a 10 ” deep dish pan.
Mix eggs, cream cheese and the grated onion.  Add the cooked sausage. Set aside.
Mix Flour, baking powder, salt, garlic powder and cayenne.  Add to egg mixture.  Mix well.
Add the cheese, jalapenos and red pepper.
Mix until just incorporated.
Pour into prepared pan.
Decorate top with extra jalapenos and red peppers.
Bake 35 – 40 minutes.
Cool 10 minutes before cutting.

2nd Place, 2017: Spinach & Artichoke Quiche


6 eggs
1/4 cup milk
salt and pepper
2 cups fresh spinach leaves
1 bulb of garlic divided into cloves and peeled
1 – 12 oz. jar artichoke hearts
8 oz. cream cheese softened
6 oz. Parmesan cheese
1/2 cup Hellman’s mayonnaise

Mix together eggs, milk, salt & pepper and set aside.

Chop together the 2 cups spinach leaves, garlic cloves, and artichoke hearts.  Stir in the softened cream cheese, Parmesan cheese and the mayonnaise. Mix well.  Add egg mixture into the spinach mixture and stir well. Pour into prepared unbaked pie crust and bake at 400 * for 40 – 50 minutes or until knife inserted into the center comes out clean.

Pie Crust:

2 1/2 cups AP flour
1 cup shortening
1 T. corn starch
1/2 tsp. baking powder
1/8 tsp. salt
1 T. vinegar in 1/2 cup cold water

Mix together dry ingredients.  Mix in the shortening and finally the vinegar/water.

Roll out and press into a 10″ pie plate.

3rd Place, 2017: Italian Zucchini Pie with Venison Salami


2 T. butter
4 cups thinly sliced zucchini
1 cup chopped onions
1/2 cup hot pepper cheese venison salami
2 T. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
2 eggs, well beaten
2 cups Italian blend shredded cheese
2 tsp. stone ground mustard

Heat oven to 375*.  In a 12 – inch skillet, melt butter over medium/high heat.  Add zucchini and onions; cook 6 – 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.  Spread crust with mustard. Pour egg mixture evenly into crust lined pie plate.

Bake 45 – 55 minutes or until knife inserted toward the center comes out clean.  If necessary, cover edge of crust with strips of foil during final 10 minutes of baking to prevent excessive browning.  Let stand 10 minutes before serving.

Pie Crust:

1 1/2 cups sifted flour
1/2 tsp. salt
1/2 cup cold lard
3 – 4 T. ice water

Sift flour and salt together.  Cut in cold shortening. Sprinkle with water (without the ice cubes) one Tbsp. at a time, lightly tossing with a fork after each addition until moistened.  Gently form a disc.  The less the dough is handled the better. Wrap in plastic wrap and chill in fridge for 2 hours.  Roll out disc and place in the bottom of a 9″ pie pan.

Iowa State Fair, 2016

“Quiche Me in the Morning” Contest

Sausage-Zucchini Quiche

1st Place, 2016 – 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, 2016 – 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, 2016 – 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.