Recipe of Favorite Fullblood Wagyu Beef Breakfast Sausage, Mushroom, Asparagus, and Jack Cheese Quiche

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Prepare Ultimate Fullblood Wagyu Beef Breakfast Sausage, Mushroom, Asparagus, and Jack Cheese Quiche. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Take to sandwiches using different breads. Contrary to popular belief, my children love trying new things. It's a rare trait for which I'm extremely grateful. Believe me I understand all too well how blessed I am. Her favorite sandwich choice is now Hawaiian candy rolls. We place the beef, cheese, mustard, and pickle in her roster as though it were a bun and she is thrilled. Additional fantastic notions consist of hollowing out crusty rolls and filling them with roast beef and cheddar. You can replicate this in your toaster for a couple minutes for a rare sandwich treat. The cooking part is very minimal and you also would not have to have comprehensive knowledge of anything to prepare or enjoy these easy snacks. Other great bread ideas consist of croissants with cheese and ham or chicken salad, taco pitas (yet another fantastic favorite in our household), and paninis (this works well if you have a George Foreman grill or even a panini press).

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To begin with this recipe, we must prepare a few ingredients. You can have Fullblood Wagyu Beef Breakfast Sausage, Mushroom, Asparagus, and Jack Cheese Quiche using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Fullblood Wagyu Beef Breakfast Sausage, Mushroom, Asparagus, and Jack Cheese Quiche:

1. Dough
2. 12 OZ All-purpose Flour
3. 1/4 TSP Kosher Salt
4. 6 OZ Cold Butter (grated on large-hole cheese grater)
5. 1 Egg
6. 3 TBSP Ice Water
7. Fullblood Wagyu Beef Filling
8. 6 Double 8 Cattle Company Fullblood Wagyu Beef Breakfast Sausages (thawed)
9. 6 Spears of Asparagus (cut into small, bite-size pieces)
10. 8 Medium Cremini Mushrooms (sliced)
11. 1 Sweet Yellow Onion (julienned)
12. 2 TBSP Grapeseed Oil
13. 4 OZ Jack Cheese (grated)
14. Quiche Custard
15. 2 Eggs
16. 2 Egg Yolks
17. 1/2 TSP Kosher Salt
18. 1/4 TSP Fresh Ground Black Pepper
19. 1/4 TSP Nutmeg
20. 8 OZ Half and Half

Instructions to make to make Fullblood Wagyu Beef Breakfast Sausage, Mushroom, Asparagus, and Jack Cheese Quiche

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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!

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