Sausage & Sage quiche / basic savory pie crust

You are the apple of my pie….oh wait…yeah we’ll go with pie. I love pie. Seriously, can you imagine a better form of deliciousness? I sure can’t! Today is National Pie day and I can’t think of a better reason to embrace this fabulous holiday by creating pies of all kinds. Continue reading to see what I’m cooking up and link-up your own pies! …

My pie of the day is a hearty Winter sausage & sage quiche.

Pies come in all shape,sizes,forms. Reguardless they all start with the crust. There was a time when I found this to be a herculean task. In fact, it’s quite simple. There is only one thing to keep in mind: cold. ice cold.

The day or hours before you start your dough place your butter in the freezer. You are going to want to use real butter, no margarine or butter substitute.

Remove butter from the freezer and shred using a shredder or cut into small cubes; place in a food processor. I find the food processor to be the best option for dough. The warmth from your hands and time it takes to combined the ingredients will result in melted or soft butter. We want it to remain cold.

Dump your flour into the food processor on top of the butter. Pulse until the end result appears to be crumbly flour or a parmesan cheese appearance.

Slowly pour ice cold water into the food processor while pulsing. Watch as a dough forms and pulls away from the sides. At this point dump the dough onto a sheet of plastic wrap. While wrapping the dough sort of compress the pile into a flat disk. Don’t work with it too much, it doesn’t have to look perfect. Refrigerate for one hour.

After refrigeration, unwrap, cut in half and place the other half back in the fridge for another pie.

Roll your dough out on a lightly floured surface, place in your pie pan, and shape the edges; set aside.

Now for the filling:

The beauty of a quiche is it will accept almost any combination of ingredients. The bases of a quiche includes a crust, eggs, and cream or milk resulting in a custard-like filling after baking.

The word quiche actually originated from the German word Kuchen; translating into the word ‘cake.’ However, there is nothing cake-y about it, in my opinion. Today, quiche is considered as typically French. However, savory custards in pastry were known in English cuisine at least as early as the fourteenth century. In other words: quiche is good. Good enough to be passed along to all kinds and generations. And I will still consider it a pie. The end.

Today’s quiche is a man’s quiche. Hearty, full of meat and bold flavors. I also have a light quiche recipe coming out in the Spring issue of FOLK magazine. FOLK magazine subscription is being offered for only $10, for a limited time. If you subscribe today you will get your Spring issue in your mail-box early March. ::subscribe now::

Now I want to see your pies!
Any and all pies, new or old, I want to see them. Link up below and feel free to add this image at the bottom of your post.

::For even MORE pie inspiration visit my ‘Pin a Pie’ Pinterest board::

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