Crantastic Quiche

1 sheet frozen puff pastry, thawed
1/2 pound mild Italian sausage
1/4 cup diced onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dried cranberries
1 cup Monterey Jack cheese, shredded
1 cup frozen broccoli pieces
5 eggs, lightly beaten
1-1/2 cups half-and-half
1/2 cup Swiss cheese, shredded
Fresh parsley and cranberries for garnish (optional)

Preheat oven to 375 degrees. In a medium skillet, brown the sausage onion and garlic; drain excess fat. Remove from heat, add dried cranberries and stir; set aside.

Spray the bottom of a 9- or 10-inch deep pie pan with non-stick cooking spray. Roll out 1 sheet of puff pastry to fit inside pan, pressing pastry dough up the sides of the pan.

Sprinkle the shredded Monterey Jack cheese over puff pastry. Spread the sausage and dried cranberry mixture on top of the cheese. Next sprinkle the broccoli on top of the sausage mixture.

In a medium mixing bowl, combine the eggs, half and half, salt and pepper; whisk to combine and then pour into the pie pan. Top with Swiss cheese.

Bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. If desired, garnish with fresh parsley and cranberries.

Yield: 6 to 8 servings.

Bonus Recipe!
CRANBERRY SCONES

2-1/2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, sliced
1 cup fresh or frozen cranberries, sliced
2/3 cup white sugar
3/4 cup buttermilk

Almond- Flavored Frosting:

1 tablespoon butter, softened
1/2 teaspoon almond flavoring
1-1/2 cups powdered sugar
3 tablespoons milk

Preheat oven to 400 degrees F. In a large bowl, mix the flour, baking powder and baking soda. Cut in butter until the mixture is pea-sized. Add the cranberries and sugar; mix. Add the buttermilk a little at a time, mixing until blended. Divide the dough in half and roll each piece out into an 8-inch circle about 1/2-inch thick. Cut each circle into six wedge-shaped pieces.

Put wedges on two cookie sheets and bake for 12 to 15 minutes.

After the scones have cooled, drizzle with almond-flavored icing.

Frosting instructions:

In a medium bowl, cream the butter and almond flavoring with an electric mixer. Gradually add the powdered sugar, scraping the sides and bottom of the bowl often. Slowly add the milk, mixing until light and fluffy.

CRANBERRY DISCOVERY CENTER switched to its winter hours on January 1: Fridays and Saturday from 10-4 and by chance or appointment the rest of the week. Call 608-378-4878.

Make, Bake & Take Classes are being offered on the following schedule. Be sure to call ahead for registration and more information. 1-608-378-4878.

· February 9: Make, Bake & Take "Scones and Fudge for Your Sweetheart"; 10:30-noon

· March 8: Make, Bake & Take "March into Muffins"; 10:30-noon

· April 12: Make, Bake & Take "Cranberry Coffeecakes and Breads"; 10:30-noon