B.O.B. Bob and I are spending St. Patrick’s Day in Savannah this year with our friend John. I’m excited about the trip, but I’m also a little overwhelmed by it as well. I have made what seems like absolutely no plans, which is extremely unlike me. I like to have a plan. I’m blaming my crappy travel guide for not having made any definitive plans as of yet. It’s more of a brochure than a guide, and really disappointing. I know that we will be staying with John’s father for most our trip, and living it up at The Cotton Sail Hotel for one luxurious night of fun in the city. I want to check out Savannah’s Candy Kitchen, Savannah Bee Company, and Southbound Brewing Company. I want to visit Tybee Island, which I’ve read about so much because of Mary Kay Andrews, one of my favorite authors. I want to experience the Greening of the Fountain at Forsyth Park. I want to have fun exploring a new city, its food, and its culture. Please comment with any and all suggestions of what to do, or where to go in Savannah. Help me out. Please? Right now I’m spending my planning time trying to convince Brenna not to kill her cat sitter while we are away.
Ingredients:
Crust:
- 1 3/4 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Granulated Sugar
- 1/2 Teaspoon Dried Dill
- 12 Tablespoons Irish Butter, Chilled and Cut Into Small Pieces
- 5 Tablespoons Cold Beer
Filling:
- 6 Whole Eggs
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Dried Dill
- 3/4 Cup Milk
- 12 Maple Breakfast Sausage Links, Fully Cooked and Chopped
- 3 Slices Provolone Cheese
- 1/4 Cup Colby Cheese, Chopped
Directions:
Crust:
- Preheat the oven to 400 degrees.
- Whisk together the flour, salt, sugar, and dill in a large glass mixing bowl.
- Use a pastry cutter or fork to cut the butter into the flour mixture.
- Add the cold beer a tablespoon at a time, mixing in between, just until the mixture begins to come together.
- Drink the leftover beer.
- Knead the dough into a ball on a well-floured surface, and roll out evenly with a well-floured rolling pin.
- Place the crust in a pie plate, and poke several holes in the crust with a fork.
- Bake for 10 minutes, and remove from the oven.
- Lower the oven temperature to 325 degrees.
Filling:
- In a small bowl, whisk together the eggs, salt, pepper, and dill.
- Whisk in the milk; set aside.
- Line the piecrust with half of the chopped sausage, and then pour half of the egg mixture over the sausage.
- Top with the Provolone cheese, the remaining sausage, and the Colby cheese.
- Pour the remaining egg mixture over everything.
- Bake for 40 to 60 minutes, or until the quiche is cooked completely through.
Suggestions:
- Irish Butter can be found at almost every market, but Costco sells it for an amazing price year-round.
- Line a cookie sheet with tin foil, and then place your pie plate on top. Cleanup is a lot easier this way. No matter how hard you try, some of the mixture will spill.
- This quiche will yield 6 to 8 servings. I suggest serving it with a spinach salad.
Improvements:
- Replace the breakfast sausage links with proper bangers.
- Use any type of cheese you prefer in this recipe. I was cleaning out the fridge again, which is why Provolone and Colby are featured.
Ingredients:
- 1 3/4 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Granulated Sugar
- 1/2 Teaspoon Dried Dill
- 12 Tablespoons Irish Butter, Chilled and Cut Into Small Pieces
- 5 Tablespoons Cold Beer
- 6 Whole Eggs
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Dried Dill
- 3/4 Cup Milk
- 12 Maple Breakfast Sausage Links, Fully Cooked and Chopped
- 3 Slices Provolone Cheese
- 1/4 Cup Colby Cheese, Chopped
Directions:
- Preheat the oven to 400 degrees.
- Whisk together the flour, salt, sugar, and dill in a large glass mixing bowl.
- Use a pastry cutter or fork to cut the butter into the flour mixture.
- Add the cold beer a tablespoon at a time, mixing in between, just until the mixture begins to come together.
- Drink the leftover beer.
- Knead the dough into a ball on a well-floured surface, and roll out evenly with a well-floured rolling pin.
- Place the crust in a pie plate, and poke several holes in the crust with a fork.
- Bake for 10 minutes, and remove from the oven.
- Lower the oven temperature to 325 degrees.
- In a small bowl, whisk together the eggs, salt, pepper, and dill.
- Whisk in the milk; set aside.
- Line the piecrust with half of the chopped sausage, and then pour half of the egg mixture over the sausage.
- Top with the Provolone cheese, the remaining sausage, and the Colby cheese.
- Pour the remaining egg mixture over everything.
- Bake for 40 to 60 minutes, or until the quiche is cooked completely through.
