This brunch quiche packs big, smoky flavor with breakfast sausage, melty cheddar, and caramelized red onion. Pair it with grilled asparagus and leafy greens doused in a peppery vinaigrette.
For the crust
One store-bought pie crust, or:
2-1/2 cups unbleached all-purpose flour
1 tsp. salt
1 c. (2 sticks) chilled unsalted butter
5 Tbsp. (or more, as needed) iced water
For the quiche
9-inch pie plate
6 large eggs
3/4 c. heavy cream
1 pound breakfast sausage, cooked and crumbled
1-1/2 c. cheddar cheese, shredded
1-1/2 tsp. Head Country Championship Seasoning, Original
1 small red onion, halved and cut into thin slices
Preheat grill or smoker to 375 degrees. Add your choice of wood chips. Preheat oven to 375 degrees F.
If you're making your own pie crust:
Blend flour and salt in a large bowl. Cut the sticks of butter into ½-inch cubes and stir into the flour mixture. Incorporate butter pieces into the flour mixture with a pastry cutter, two forks, or your fingers until the mixture resembles a course meal. Use a knife to cut in 5 Tbsp. of water; add more water if the dough still seems dry. Divide the dough in two and pat each half into a disc.
Lightly flour a countertop and a rolling pin. Using the rolling pin, roll out one of the discs onto the floured surface until it is about 12 inches in diameter.
Make the quiche:
Transfer the dough into the pie plate (you can use the rolling pin to help you; roll the dough onto the pin, then unroll the crust into the pie plate), pressing the crust into the bottom edges of the plate. Trim the crust, folding any overhang back between the crust and the pie plate. Place the crust in the refrigerator for 20 minutes.
Cover chilled pie crust with aluminum foil, pressing down so that the foil touches the crust on the bottom and sides. Add pie crust to preheated oven and bake about 20 minutes, until edges are dry and golden. Remove from oven and discard aluminum foil.
While the crust bakes, make the filling. Add sliced onion and a drizzle of olive oil to a skillet and cook over medium-high heat until caramelized, about 20 minutes. Season with pepper and Original Championship Seasoning. Scramble eggs and mix with sausage, 1 c. of the cheese, cream, and 1 tsp. Original Championship Seasoning.
Pour filling into crust and add to preheated smoker. Top with leftover shredded cheddar. Cook until quiche is just set, 40-45 minutes. Serve warm or at room temperature.