Chocolate Pumpkin Quiche with Whole Wheat and Quinoa Crust

combine and sift dry ingredients:
0.50 tsp Salt
0.75 cup King Arthur 100% Unbleached White Whole Wheat Flour g
1 serving Bob's Red Mill Quinoa Flour - per 1/4 Cup
(28 grams Bobs Red Mill Quinoa flour 1/4 cup)
TOTAL = 1 cup.

Add the fats:
3 tbsp Shortening, Crisco
2 tbsp Butter, unsalted

Cut these into the flour mix with a fork until it looks like coarse cornmeal. Then add 2.50 Tbs Water a little at a time until the dough will combine into a ball.

Place on floured surface and kneed slightly till elastic. Don't over do.
Then roll out to make a pie crust about 1/8 inch thick or a little thicker. It should be just large enough to fit your 9" pan up to the edges and have a scrap to cut off to clean up the edges.

Cut into small pieces and brown
78 grams Kroger mild Italian sausage = 1 link

Combine till frothy in separate bowl:
2 tsp Pumpkin Pie spice
3 tbsp Baking - Hershey's Cocoa, unsweetened
2 tsp Vanilla Extract
8 tsp Splenda
4 large Egg, fresh, whole, raw

Mix together with
3 serving Pumpkin, Libby's 100% pure pumpkin, 1/2 cup
This is one 15 ounce can.

Pour into pie shell.
Add browned sausage

Bake at 350F for 30 minutes if FILLED
A toothpick inserted into center will come out clean when the pie is done.

Bake at 450 for 12 minutes UNFILLED Bake filled pies according to each pie's direction. Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user REVCORNIE.