Biscuit-Crusted Breakfast Quiche

A hearty breakfast quiche with a tender homemade biscuit crust, filled with eggs, milk and cream, cheddar, and cooked breakfast sausage. Bake until just set and golden.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the biscuit crust: In the bowl of a food processor, place the flour, baking powder, and salt and pulse 3 to 4 times to combine. Scatter the butter on the flour mixture and pulse until the mixture resembles a coarse crumble, 4 to 5 pulses. Add the buttermilk and pulse until a dough forms and pulls away from the sides of the food processor bowl, 4 to 5 more pulses.

Step 2

Remove the dough from the food processor and divide in half, forming 2 disks. Wrap each half with plastic wrap and refrigerate a minimum of 2 hours or up to overnight. You will need only 1 disk for this recipe. The other can be stored, well-wrapped, in the freezer for up to 2 months.

Step 3

On a floured work surface, roll out 1 of the disks of chilled dough. Turn the dough a quarter turn after every few rolls until you have a 12-inch circle. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, do not trim the excess dough. Instead, fold the excess back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate until ready to use.

Step 4

For the filling and baking: Adjust the oven rack to the middle position and preheat the oven to 375°F.

Step 5

Place the eggs in a large bowl and whisk until light yellow in color. Add the milk, heavy cream, salt, and pepper and whisk until combined.

Step 6

Spread the sausage onto the prepared crust and sprinkle the cheddar on top. Then pour the egg mixture over the sausage and cheddar. Bake 50 to 60 minutes, until the quiche is just set, only slightly jiggly in the middle, and slightly golden brown. Cool 10 to 15 minutes before slicing and serving.