Fullblood Wagyu Beef Breakfast Sausage Mushroom Asparagus And Jack Cheese Quiche Recipes

Steps:

• Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
• Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
• Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
• Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
• Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
• Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
• Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
• Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
• In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
• Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Steps:

• PREPARING THE CREPE BATTER: In a large bowl, mix the all purpose flour, sugar, and kosher salt together.Whisk in the eggs and a 1/4 cup of milk to form a smooth paste.Whisk in the remaining milk and the vegetable oil. Don't over-mix. Fold in the minced chives.Allow the crepe batter to rest for 30 minutes.
• PREPARING THE FULLBLOOD WAGYU BEEF BREAKFAST SAUSAGE AND CREAMY MUSHROOM MIXTURE: Heat a large saute pan over medium-high heat. Add in the grapeseed oil and Fullblood Wagyu beef breakfast sausage. Using a wooden spoon, break up the sausage into small pieces. Once the sausage is cooked, remove it from the pan. Reserve. Place the same pan (don't wash) over medium heat, and melt the butter. Once the butter is melted, add in the diced sweet onions and kosher salt. Saute for 5-7 minutes until the onions are trans-lucent and starting to caramelize. Add in the sliced Cremini mushrooms and dry sherry. Cook for 12-15 minutes or until the mushrooms are softened and most of the liquid is absorbed. Stir occasionally while the mushrooms are cooking. Add in the heavy cream and the cooked Wagyu beef breakfast sausage. Reduce down for 5 minutes on medium heat (until you have a sauce consistency).Fold in the shredded Parmesan cheese
• PREPARING THE CREPES: Strain the crepe batter if needed. Heat a small crepe pan or 6-inch nonstick skillet over medium heat. Add 1 teaspoon of butter to the pan, and melt the butter.Pour a 1/4 cup of batter into the pan. Rotate the pan to disperse the batter, filling the bottom of the pan with a thin layer of batter. Allow the crepe to cook for 1 minute. Then, flip the crepe over, and set the other side. Place the crepes between sheets of parchment paper until ready to serve.Repeat the process until all of the crepe batter has been used
• FINAL STEPS: Fill the crepes with the warm Wagyu beef breakfast sausage and mushroom mixture. Then, roll the crepes (like a burrito).Or, fold the crepes into quarters, and top them with the Wagyu beef breakfast sausage and mushroom mixture. Serve hot, and enjoy!

Steps:

• PREPARING THE DOUGH: Put the flour and salt in a bowl. Grate the cold butter into the flour and salt. Toss and coat the butter with flour.In a separate bowl, blend together the egg and water. Slowly add to the ingredients from the first bowl. Knead the ingredients until dough forms. Divide the dough into two equal portions and flatten into round disks.Cover, and rest the dough in the refrigerator for at least one hour before using.Roll rested dough out onto a floured surface, making it into a circle that is about 12 inches diameter. Roll the dough over the rolling pin, brushing off any excess flour as you roll. Repeat to make the second pie crust. Place the dough onto each pie pan carefully. Slide dough gently into the sides and fold under the extra dough. Crimp the edges on each pan. Cover the dough with parchment paper, and put in pie weights (you can also use a small bag of dry, uncooked white beans or garbanzo beans covering the entire surface to weigh down the dough). Bake both pie crusts at 375 degrees for 20 minutes. Then, remove the parchment paper and beans/weights.Bake for another 5 minutes to set the bottom crusts.
• PREPARING THE FULLBLOOD WAGYU BEEF FILLING: Heat a large sauté pan on medium-high heat. Add grapeseed oil. Once the oil is hot, add the Fullblood Wagyu sausage, and break it into bite-size pieces as it cooks.Once the Wagyu sausage is cooked, use a slotted spoon to pull out the sausage, leaving the rendered fat in the pan. Use only enough to coat the bottom of the pan, and discard the remaining fat/liquid.Let the fat/liquid heat up, and add the onions. Sauté them until wilted and caramelized. Add the mushrooms, and cook them until they have wilted down (around 5 minutes). Then, add the asparagus and cook for another 2 minutes. Add the sausage back in to complete the filling. Split the filling between the two par-baked crusts. Top both filled crusts with cheese (make the custard next)
• PREPARING THE QUICHE CUSTARD: Mix all ingredients (eggs, egg yolks, kosher salt, fresh ground black pepper, nutmeg, half and half) together in a blender or with a whisk.
• FINAL STEPS: Pour the quiche custard on top of the filling. Pour until it's about 2/3 full. Repeat with the second pie.You should now have two par-baked pie crusts with Fullblood Wagyu beef filling, cheese, and custard.Bake at 325 degrees for 30 minutes or until the center no longer jiggles and the cheese is caramelized. Slice, serve, and enjoy!