Ingredients

• Pie Crust (could also use store-bought)
  • 1.5 cups Kamut flour
  • 3/4 cup ice cold water
  • 1/2 tsp salt
  • 1 stick butter- cold
• Quiche
  • 6 whole eggs
  • 1 cup whole milk
  • 1lb venison maple sausage
  • 1 cup cheddar cheese- divided
  • 1/2 TBSP garlic powder
  • 1 tsp salt
  • 1 white onion- chopped

Directions

• Pie Crust
  • In a bowl, combine flour and salt
  • Cube butter and blend with a fork or fingers until it is crumbly
  • Add ice water slowly and stir with a fork or dough hook until it becomes a dough
  • Add flour to the counter and roll dough to 1 inch thick (it’s best to store in the fridge for 30 minutes to prevent it from shrinking)
• Quiche
  • Set oven to 400
  • In a skillet, saute onions and brown sausage- drain any fat
  • In a bowl, whisk eggs, milk, and seasonings
  • Add sausage mixture to egg bowl and combine
  • Spray tin
  • Press pie crust into the tin and cook for 6 minutes
  • Remove from oven and add 1/2 cup cheese to the bottom
  • Add the egg mixture on top and add the remaining cheese
  • Bake quiche at 400 for 15 minutes and then reduce heat to 350 and bake an additional 25 minutes or until top is golden brown
  • Remove from oven and let cool for 10 minutes before cutting and serving

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