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Crumble and brown the sausage in a skillet. Add the green onion for the last 5 minutes just to get it tender. If there is excess grease, drain that off. Spray a quiche dish or deep pie plate with nonstick spray and place the sausage and onions in the bottom. In a mixing bowl, whisk together the butter, eggs, buttermilk, flour and seasonings.
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The ingredients in quiche are as follows: 1. Pie dough. You need butter, flour, baking powder, salt and buttermilk (or milk) for the pie dough. You could also use storebought pie dough or a store-bought pie crust. 2. Eggs. Large eggs at room temperature. Eggs are the heart of quiche. 3. Milk or Cream. This mixes with quiche to form a custard. 4.
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Add the green onions and sauté until translucent, about 2-3 minutes. Remove from heat. In a large mixing bowl, whisk together eggs, buttermilk, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the grated cheese, sautéed green onions, and bacon/ham (if using). Pour the filling into the prepared pie crust.
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In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust. Bake the quiche until the center is just about set, about 45-55 minutes.
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Remove foil. Bake 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees. Meanwhile, in a small bowl, combine eggs, buttermilk and pepper. Stir in vegetables, cheese, ham and onions. Pour mixture into hot pastry shell. Bake 40 to 45 minutes or until a knife inserted near the center comes out.
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Prepare the Filling: Increase oven temperature to 375 degrees F. Sprinkle the bacon and cheese over the bottom of the pie crust. In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine.
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Place the eggs in a bowl and whisk them gently with a fork. In the same bowl, add the half and half, buttermilk, bacon, spinach, a pinch of salt and pepper, and the cheese. Whisk again until all ingredients are well mixed. Distribute the mixture evenly between the two crusts. Preheat your oven to 350℉.
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Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes.
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Put eggs in medium bowl; mix lightly with a fork. Add buttermilk, half & half, cheeses, spinach, bacon, and spices. Mix with a whisk until well incorporated. Pour half of the mixture into each crust. Bake at 350 degrees F for 30-40 minutes or until quiche barely jiggles when shaken.
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Line the crust with parchment paper, fill it with pie weights (rice, beans, etc.), and bake for 20 minutes. Remove the paper and weights and continue baking for 5-10 more minutes until the bottom of the crust looks dry and just beginning to show a bit of color. Remove from the oven and lower the heat to 325°F (165°C).
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Add onion and cook for 7-8 minutes until the onion is transparent and starting to caramelize. Take off heat and set aside. Whisk eggs, milk, buttermilk, salt and pepper together in a large bowl. Sit in the shredded cheese and chives. Scatter the set aside onions and broccoli evenly in the bottom of the warm pie shell.
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Stir and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes. Whisk the eggs, milk, parmesan cheese, and 1/4 teaspoon each salt and pepper together until combined. Blot and squeeze the rest of the water out of the thawed spinach.
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Blind bake the pie shell - prick the bottom and sides of the crust with a fork and partially bake for 10 to 12 minutes in a preheated oven at 450°F. Remove from the oven, then reduce the oven temperature to 325°F. Cook the quiche fillings - crisp the bacon in a frying pan; remove to drain on a paper towel.
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Reduce the heat to moderate. Add the shallots and thyme and cook, stirring often, until the mushrooms are tender, about 10 minutes longer. Season with salt and pepper and let cool. Scatter the mushrooms evenly over the bottom of the quiche Shell. In a blender, mix the milk, buttermilk and eggs and season with 1 1/2 tsp of salt, 1/8 teaspoon of.
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In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
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Add the onion and garlic and sauté for 5 minutes. Add the spinach and a pinch of salt and cook until wilted, about 2 to 3 minutes. Set aside. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, ¾ teaspoon kosher salt, and several grinds black pepper.