Sausage and red bell pepper quiche

1 servings

Ingredients

Quantity Ingredient
½ cup Plus 2 tablespoons all-purpose flour
3 tablespoons Cold unsalted butter; cut into bits
1 tablespoon Cold vegetable shortening
½ teaspoon Salt
¾ pounds Hot or sweet Italian sausage; casings discarded
; and the meat
; chopped
2 Red bell peppers; minced (about 1 1/4
; cups)
¼ cup Grated Cheddar
2 tablespoons Freshly grated Parmesan
2 larges Eggs
½ cup Heavy cream
3 tablespoons Milk

Directions

In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1½ tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 ½-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425F. oven for 7 minutes, or until it is just golden.

While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat.

Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425F. oven for 15 minutes. Reduce the temperature to 350F. and bake the quiche for 10 minutes more.

Serves 2 as an entree.

Gourmet March 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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