This one is the one that started it all. I had no idea what I was doing at the time and just combined ingredients that I thought would go well together and could be found in regular quiche anywhere. All I wanted to do was spice it up a bit. And I’ll have to admit that the first one had more jalapeños and habaneros in it. It was really very hot as most who ate that first one left entertaining comments in my voicemail the following Monday, most having to do with the hallucinations that they experienced. This goes well with the pie crust but also the bacon crust.
Ingredients:
- 1 – 1/2 lbs pork sausage (Jimmy Dean Premium Hot Pork Sausage works best)
- 2 cups chopped mushrooms (porcini mushrooms are the best but just about any fresh ones will do)
- 1 cup chopped white onions
- 1 – 1/2 cup chopped roasted hot green chili peppers
- 1 cup chopped roasted jalapeño chili peppers
- 2 – 4 finely chopped habanero chili peppers
- 1 stick of butter (or 3 tablespoons Coconut Butter for the health conscious)
- 2 cups of jalapeño pepper jack cheese
- 2 pie crust pans
Filling:
In large pot on medium-high heat, add butter and wait for it to start to shimmer. Add in onions and peppers and cook together, stirring frequently, until onions start to turn translucent, about 5 minutes. Then add sausage and cook while breaking meat up. When it’s almost browned, about 10 minutes, add in mushrooms so they can soak up all the drippings as they cook. Continue to cook, stirring frequently, till sausage is well browned, about another 5-10 minutes. Remove from heat and put it away until ready for assembly.
Final Assembly and Cooking:
Preheat the oven to 375 degrees. If you need to heat up the filling a little to make it easier to break up. Prepare the basic quiche base as usual. If you want to make this as hot as the first one I made, add a can of Ro*Tel Hot Diced Tomatoes with Habaneros directly into the quiche base and cut the quantity of milk in half. Place the filling in the crusts and then pour the quiche base over the filling and stir gently to make sure it’s well mixed. Put the cheese equally on each pie and bake in the oven for 40 minutes. Remove and serve or pack it for the rink.