Quiche with Sausage & Mustard Greens

This recipe is also a fun way to get some zesty mustard greens into your diet. Mustard greens are a lovely spring vegetable and I add them to salads, stir fries and they make a great pesto.

Ingredients:

Crust

• 1 cup plain whole milk yogurt
• 1 cup (1/2 pound) unsalted butter, softened
• 3 1/2 cups whole spelt flour or wheat flour
• 2 teaspoons salt
• unbleached white flour for rolling

Filling

•     1 pound ground Italian sausage
•     butter or oil if needed
•     1 small onion, finely chopped
•     hefty pinch of salt
•     1 teaspoon dried thyme
•     2 stalks green garlic, minced (or 3 cloves of garlic)
•     3-4 small Japanese turnips, greens removed and saved for another use
•     1 bunch of mustard greens, roughly chopped (about 1 1/2 cups)
•     5 large eggs
•     1/2 cup cream
•     pinch of salt and pepper
•     4-6 ounces goat cheese, crumbled

Direction:

1. Prepare the crust. The night before you plan on making your pot pie, prepare the dough. Cream together the yogurt and butter. Blend in the flour and salt. Cover with a dish towel and leave in a warm spot in your kitchen for 12-24 hours.
2. Preheat the oven to 350F.
3. On a lightly floured surface roll out your dough into approximately a 12-inch round. Place the dough in a lightly oiled 9-inch pie plate. Fold the overhand under and crimp the edges. Place a sheet of parchment paper over the dough and cover with pie weights or dried beans. Pre-bake the pie crust for 10 minutes.
4. In a large cast iron skillet over medium heat cook the sausage. Use a wooden spoon to break up the meat a bit and cook until lightly browned and not longer pink. About 5-7 minutes. With a slotted spoon remove the meat to a paper towel lined plate and set aside.
5. Add a touch of butter or oil to the pan (if it’s too dry) add the onion, salt and thyme and cook over medium-high heat until soften and lightly browned. Add the green garlic and turnips. Cook until the veggies are softened and fragrant about 5 minutes. Add the sausage back to the pan along with the chopped mustard greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from the heat and scoop the filling into the prepared pie curst.
6. In a medium size bowl whisk together the eggs and cream with a pinch of salt and pepper. Pour the eggs over the meat/veggie mixture and sprinkle with the cheese. Place in the oven and bake until the eggs are just set, about 45 minutes.
7. Remove from the oven and let cool for 10 minutes before slicing and serving.