A Year-Round Guide to Franklin and Nantahala

Yield: 4-6 servings. For the crust: 1 ½ cups flour 1 stick butter ½ teaspoon salt ½ teaspoon red pepper flakes 4 tablespoons cold water For the filling: 8 eggs

Rosemary and Goat Cheese Strata

Yield: 4-6 servings. For the crust: 1 ½ cups flour 1 stick butter ½ teaspoon salt ½ teaspoon red pepper flakes 4 tablespoons cold water For the filling: 8 eggs

Sausage, Feta & Spinach Quiche

Sausage, Feta, and Spinach Quiche Recipe

Yield: 4-6 servings.

For the crust:
1 ½ cups flour
1 stick butter
½ teaspoon salt
½ teaspoon red pepper flakes
4 tablespoons cold water

For the filling:
8 eggs
1 cup ground sausage
1 cup fresh spinach leaves
½ cup crumbled feta
2 garlic cloves
½ teaspoon salt
½ teaspoon red pepper flakes

In a food processor, combine flour, butter, salt, and red pepper flakes. Pulse until the mixture roughly resembles cornmeal. Slowly add water, a little at a time, until the dough forms a ball. Wrap in cellophane, and chill for one hour.

Cook sausage on stove-top, breaking into bite-size pieces, and allow to cool. Preheat oven to 350°.

Whisk eggs in a large bowl. Mince garlic and roughly chop spinach. Stir in sausage, spinach, garlic, feta, and spices into the egg mixture.

Roll dough out onto a floured surface until it is a quarter-inch thick. Press into a 12-inch cast iron skillet, or the wells of a cast iron biscuit pan.

Pour egg and sausage mixture into crust. Bake for 40 minutes or until cooked through.

print it

This story was published on Mar 22, 2017

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.