Portuguese Quiche with Linguiça

In a small bowl, whisk the egg.

In the food processor, add the flour and salt. Pulse briefly until mixed.

Add in the cubed butter pieces and pulse until the mixture resembles coarse meal.

While the food processor is running, add in the egg and let it run for about 10-30 seconds.

Check to see if you can form the mixture into a dough ball. If not, add an additional 1-3 tsp of cold water and pulse a few times.

Form the dough into a ball shape and chill for 30-45 minutes or refrigerate for up to 24 hours.

Transfer the dough onto a lightly-floured board and roll it out to about an inch wider than your quiche pan.

Roll the dough onto a rolling pin and then roll it over the pan, gently pressing it into the pan.

Slice off any extra dough hanging over the rim of the pan with a paring knife.

Freeze the quiche pan with the dough for approximately 30 minutes.

Preheat the oven to 375°F. Put a sheet of foil over the quiche crust and fill with pie weights.

Bake for 15 minutes, then remove from the oven, take off the foil and pie weights, and bake for another 10 minutes.

Sauté the onions in olive oil for about 10 minutes until tender, adding 1/8 to 1/4 teaspoon of salt.

Sauté the linguiça and collard greens in olive oil for about 5 to 10 minutes, saving 6-8 pieces of linguiça to garnish the top of the quiche.

In a bowl, mix the 4 eggs with a fork or whisk, then add the cream and whisk until combined.

Add 1/2 teaspoon of salt to the egg mixture.

Pour the quiche filling into the pie crust and bake in a preheated oven at 325°F for 50 to 60 minutes or until the internal temperature reaches 170°F.

After about 30 minutes of cooking, garnish the top of the quiche with the saved pieces of linguiça.

Equipment Needed

Spice Level:

Dietary