Crust
|
2 Cup |
Flour |
|
8 Tbs |
Butter, melted |
|
1/2 tsp |
Salt |
Bison Breakfast Sausage
|
1 lb |
ground bison |
|
1 tsp |
Thyme |
|
1 tsp |
Sage |
|
1/4 tsp |
Marjoram |
|
1/4 tsp |
Rosemary |
|
1 tsp |
Black Pepper |
|
1/2 Tbs |
Brown Sugar |
|
1 tsp |
Crushed Red Pepper |
|
1 tsp |
Garlic, minced |
Filling
|
6 |
Eggs |
|
1/2 cup |
Whole milk or cream |
|
1 |
Medium Yellow Onion, sliced |
|
1 |
Bell Pepper, sliced |
|
1 cup |
Cheddar Cheese, Shredded |
Instructions
Pre-heat oven to 350 degrees.
In a medium bowl combine flour, melted butter, and salt to make the dough. If dry, add 1 tsp of water at a time until desired consistency is reached. Press dough into a quiche pan or pie pan.
In medium bowl mix ground bison and thyme, sage, marjoram, rosemary, black pepper, brown sugar, crushed red pepper, and garlic.
Heat 1 Tbs of vegetable oil in a skillet or frying pan until shimmering, but not smoking. On medium-low heat (if cooked on too high of heat meat becomes chewy/rubbery) sauté the bison until slightly browned; stirring to crumble.
In a large bowl, lightly whisk eggs and milk/cream. Then fold in the cheese. Spread ground bison, onions, and peppers over crust in pie pan and pour in the egg mixture, making sure to cover the ground bison, onions, and peppers.
Bake for 40-50 minutes or until knife inserted into the center of the quiche comes out clean. Allow the quiche to rest for 5 minutes before serving. Serve with your favorite salsa or hot sauce. Serves 4-6.
