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

Madison County Championship Rodeo

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.

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This story was published on Mar 22, 2017

Elena Brent Rosemond-Hoerr

Elena Brent Rosemond-Hoerr

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