Recipe courtesy of Chef Chad Smith in Ashland, Oregon.
Ingredients Try this vibrant brunch dish that puts local ingredients all in the same pan.
2½ cups Dunbar Farms flour
1½ teaspoons salt
1½ teaspoons sugar
3/4 cup chilled butter, cut into one-inch cubes
3 Willow-Witt eggs
4 teaspoons water
12 Willow-Witt eggs
1 cup crème fraîche
1 pound Willow-Witt sausage, cooked and sliced
2 Barking Moon leeks, chopped
6 cups Barking Moon kale, chard, collard greens, leaves only, chopped,
4 ounces Mama Terra goat cheese
Preheat oven to 375. Sift together flour, salt and sugar. Rub cubed, chilled butter into the flour until it looks like breadcrumbs. Make a well in the center. Mix the eggs, water, and lemon zest – then pour into well. Mix until it forms a dough. Turn the dough out onto a lightly floured surface and lightly knead until smooth and mixed. Separate into two disks, wrap them in plastic and chill for 30 minutes. After dough has chilled, roll out flat and place into tins. Poke holes in crust bottom with fork and bake for 25 minutes.
While crusts are baking, whisk together 12 eggs and crème fraîche in large mixing bowl. Fold in leeks, cooked sausage, and chopped greens. Add the goat cheese once these are mixed together well. Spread out evenly into baked shells and bake at 375˚ for another 30 min. Makes two quiches.
Image: Cheri Hammons