The trick is to smoke the meat and not make the meat smoke
SAUSAGE & MUSHROOM QUICHE
Date:September 19, 2012 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The quiche used: Eggs,ground pork, diced mushrooms, Monterey jack, ricotta & extra sharp cheddar cheese, scallions, baking powder, heavy cream, butter, cream cheese, parmesan-reggiano cheese, shortening, flour, kosher salt & black pepper.
The first step was to brown the ground sausage.
Once the sausage was browned it was time to add the mushrooms.
When the mushrooms were softened some black pepper was added & everything was thoroughly mixed & allowed to cool.
The remaining ingredients were mixed using the stand mixer.
The cream cheese, ricotta cheese, flour, baking powder & salt were mixed on low speed.
Then the eggs were added one at a time with each being mixed until they were fully blended before adding the next egg.
After the last egg was added the bowl was removed from the mixer.
The remaining ingredients were added to the bowl & folded in to mix.
The egg mixture is added to the pie crust.
The pie has been placed on the BGE on top of the Plate Setter which is installed legs down.
The Egg stayed rock steady at 350 for the entire 50 minutes of the cook.
At the 35 minutes the recipe called for the quiche was still not set. I gave it another 15 minutes before a skewer placed in the middle came out dry.
The quiche set for 10 minutes before serving.
The house smelled wonderful while the quiche was cooling and t was hard holding off cutting into it during the 10 minute rest.
Cutting into the quiche showed it had fully set & was still moist in the middle.
The bottom crust was a nice golden brown & I was quite pleased with my first attempt at homemade pie crust.
Here is a cross sectional view and you can see all of the tasy ingredients spread out through the quiche.
This was probably the best quiche I've ever had. It was packed with wonderful flavors.
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I had a bunch of extra eggs and cheeses so what better way to use them than to make a quiche. I also had been wanting to try my hand at making my own pie crust so this was the perfect excuse. Both the pie crust recipe & this recipe came form The Big Green Egg Cookbook. There were quite a few ingredients but it made for a great tasting quiche. This was probably the best tasting quiche I have ever had. This includes quiches from restaurants in Paris & Montreal