I love using the produce from my garden in creative ways that match the current weather. Usually, I prepare mustard greens as a side dish with a quick braise. However, I had some extra time tonight and wanted to reconnect with my family roots by making crust from scratch. I enjoyed getting lost in rolling out the dough using my great-grandmother's rolling pin. It brought back a lot of nostalgic memories. I made the crust simple and savory, seasoned with freshly cracked pepper, butter, and salt. We sell the most delicious eggs raised in rural Wisconsin on a small family operation. The chickens are raised on pasture, Certified Organic, and fed flax seed. There is so much beauty in this recipe. All the ingredients and flavors complement each other and were so satisfying to eat.Jump To Recipe
Preparation - 30 minutes Cook Time - 55 minutes Serving 6-8
Savory Butter and Black Pepper Crust
- 1/2 Cup butter cubed and very cold (1 stick)
- 1 1/4 Cup all-purpose flour
- 1/2 tablespoon salt; we used Himalayan sea salt
- 3/4 tablespoon freshly cracked black pepper coarsely ground
- 1/4 Cup iced water; amount will vary
- Start by placing your flour in the bowl of your food processor. Add the salt and pepper. Pulse for a few seconds to blend everything evenly.
- Then, add your cubed butter. Pulse the machine to cut the butter into pea-size pieces.
- Slowly add your iced water into the small opening at the top of the processor. Once the dough forms hold of itself, creating a ball, it is time to take it out and allow it to rest.
- To rest the dough, place it on a piece of plastic wrap and tightly wrap it. Place it into your refrigerator for at least 30 minutes. By doing this, the flour will absorb all the moisture, and the butter will become cooler, making for a flaky crust.
- Once rested, lightly dust your countertop and rolling pin with flour. Roll dough out evenly, starting at the center of it, and turn and flip periodically until it reaches a thinness of approximately 1/8". Add flour if needed to prevent the dough from sticking to your counter. Roll the dough over your rolling pin and unroll it directly over your pie pan.
- Crimp the edges of the dough along the perimeter of the pie pan. We rolled the excess dough over itself and pinched it with our thumbs and forefinger. You can do this with a fork or any method you choose. Place the pie crust in the refrigerator until ready to bake.
- To bake the crust, you will want to blind-bake it by placing a sheet of parchment paper over it and weighing it down with dried beans or pie weights. Bake it for 10 minutes at 350 degrees.
- Add the filling to the pie crust (see recipe below), top with the cheese, and bake for 45 minutes or until the egg mixture is set.
- 1 Tablespoon olive oil
- 12 oz Packet of sausage links or loose sausage
- Large bunch of mustard greens, roughly chopped (any green will work finely). Example: Swiss Chard, Spinach, Arugula, Collard Greens
- Medium yellow onion chopped
- 2 Large cloves of garlic, roughly chopped
- 12 Eggs whisked
- 1 Cut of Half and Half
- 1 Teaspoon of Nutmeg
- 1/2 Teaspoon each salt and pepper
- 1/2 Cup shredded parmesan cheese
- Start by cutting your sausage links into bite-size pieces. Brown on all sides over medium heat in a large skillet. Then take out of pan and set aside. Note: Next time we prepare this dish, we will remove the sausage from the casing or use it loose.
- Sautee the onion until translucent with a tablespoon of olive oil. Add the garlic and sauté another minute
- Place your mustard greens in the pan and cover with lid to steam the greens. They will wilt in about 3-4 minutes. Turn off burner and allow to cool.
- Whisk your eggs with the half and half, nutmeg and salt and pepper. Set aside
- To assemble the quiche take the blind baked crust and place the cooked sausage on the bottom of the crust. Then layer the mustard green mixture. Pour over the egg mixture top with the cheese, and bake for 45 minutes or until the egg mixture is set.
- Allow to set for at least 20 minutes to set up then cut and serve. - Enjoy