INGREDIENTS
Crust and Filling:
2 refrigerated ready-made pie crusts
1 package (16 oz.) Wampler’s Mild Farm Sausage
3 eggs
2 cups cheddar cheese
1 medium onion, chopped
4 oz. cream cheese, softened
1 Tbsp self-rising flour
¼ cup olive oil, divided
1/3 cup diced scallions
Cooking spray
¼ cup freshly ground Cattle Dog Coffee Roasters coffee beans
1 Tbsp fresh ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp turbinado sugar
1 ½ Tbsp kosher salt
1 ½ tsp pepper
Fried Green Tomato Topping:
3 medium green tomatoes
1 cup self-rising flour
1 cup white cornmeal
1 cup Italian-style breadcrumbs
1 cup milk
1 egg
½ cup Canola oil
Salt and Pepper to taste
INSTRUCTIONS
Fried Green Tomato Topping:
1. Wash tomatoes (do not dry), and trim off tops. Using a sharp knife, cut into ½ inch slices. Pour flour into a medium-sized bowl with a lid, in a separate medium-sized bowl with a lid mix together the cornmeal and breadcrumbs. In a 3rd medium-sized bowl with a lid mix together the egg and the milk.
2. Using a small pair of tongs, add 3-5 tomatoes to the flour mix, then the egg/milk mix, and then the cornmeal mix, covering and shaking to combine. Move coated slices to the plate until all pieces are coated.
3. Fry the slices in a large pan with the canola oil for il, 3-5 minutes on each side until lightly browned.
4. a Move to paper towel-lined plate and cover it with more paper towels to remove grease. Lightly season with salt and pepper.
Quiche and Filling:
1. Bring Crusts to room temperature by setting on counted 15 minutes or microwave on defrost for 10 to 20 seconds. Mix both crusts and shape them into a ball. Flatten with a rolling pin to form one large circular pie crust.
2. Lightly flour and spray a round, loose-bottom flan pan with cooking spray and place it on a large baking tray. Line the pan with the pastry, pressing the dough into the corners, and trimming off any overhanging pieces. Chill for 20 minutes.
3. Preheat the oven to 400 Degrees F. Prick the pastry base in several places. Place parchment paper in the pastry shell and add 2 cups of dried beans. Bake for 15 minutes. Remove from heat and discard beans. Reduce heat to 350 Degrees F.
4. Make a Coffee rub by mixing the ground Cattle Dog coffee, black pepper, garlic powder, onion powder, turbinado sugar, kosher salt, and pepper in a small bowl (Makes approx. 2/3 cups).
5. Add sausage to the small frying pan with 2 Tbsp. olive oil. Sprinkle 1/3 cup coffee rub on top. Cook on medium heat until brown (approx. 5-7 mins) crumbling w a spatula as it cooks. Drain the sausage and place it in a small bowl, retaining olive oil and the oil from the sausage in the pan.
6. Add the onion to the sausage pan, sprinkle 1/3 cup of the coffee rub, and add another 2 Tbsp. olive oil. Fry the onions for 5 minutes, stirring often. Drain the onions and mix them with the crumbled sausage.
7. Spread the sausage mixture evenly into the pastry shell. Sprinkle the cheese on top.
8. In a bowl with a whisk or fork, mix the milk with the egg.
9. In a mixer over medium speed, beat the cream cheese until creamy. Mix in the milk and egg mix and the flour. Spread evenly on top of the pastry shell.
10. Cover the crust with a foil-lined crust guard (covering the whole outside of the shell) and bake for 30 minutes.
11. Remove from oven and gently press green tomatoes on top.
12. Tent whole quiche with foil and bake another 15-20 minutes until set.
13. Let stand 10 minutes before serving.
14. Gently lift to remove from flan pan and place on serving plate. Garnish liberally with chopped scallions and then slice.