This recipe utilizes the avocado in a new way and gives the recipe a great creamy flavor and consistency.
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By pairing with sauteed onion, sausage and grated jalapeno Colby cheese you bring together the creaminess of the fruit with the spice and tartness of the vegetables mixed with the sausage.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Avocado, sausage, onion and jalapeno Colby cheese quiche
6 ounces ground sausage (good quality)
1 ounce canola or grapeseed oil (if needed)
1/4 cup minced onion
1 9-inch pie crust
1 avocado, pitted and thinly sliced
3 ounces grated jalapeno Colby cheese
4 large eggs
3/4 cup 2 percent milk
1/4 teaspoon salt
Dash of ground black pepper (more if desired)
Preheat oven to 350 degrees.
Heat a large skillet over medium high heat. Toss in ground sausage and break apart while cooking. Cook sausage until it just starts to brown, still a bit pink. Add oil if there is not a lot of fat from the sausage. Toss in onions and continue cooking until onions are lightly browned and sausage is completely cooked. Remove from heat and transfer sausage onion mixture to a separate bowl.
Take pie shell and line bottom with 1/2 of the avocado in a circle. Add in sausage and onion and top with grated cheese. Then layer remaining 1/2 avocado in a circle on top of the mixture making sure to press in slightly to stay below top.
In a separate bowl whisk together eggs and milk until well incorporated, stir in salt and dash of pepper. Pour egg mixture into pie shell and carefully place quiche onto a baking sheet and then into the oven. Bake rack in the bottom 1/3 of the oven.
Bake for 40 to 45 minutes or until set and center no longer jiggles when checked.
Remove from oven and allow to set for 5 minutes before cutting.