Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips


  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 1 large egg yolk
  • 1 cup heavy cream
  • ½ cup chopped, seeded tomatoes, drained
  • ¼ tsp. freshly grated nutmeg
  • ¼ cup thinly sliced or chopped fresh basil
  • 2 Tbs. cold whole or 2% milk
  • + 9 more ingredients
    • ½ cup roasted, peeled, and chopped red peppers
    • ½ tsp. kosher salt
    • Kosher salt and freshly ground black pepper
    • 1 cup whole milk
    • 2 tsp. granulated sugar
    • ½ cup grated Parmigiano-Reggiano
    • 8 large egg yolks
    • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
    • ½ cup cooked, crumbled sweet or spicy Italian sausage (from 3-½ oz. raw)

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves t...

View full recipe at Fine Cooking


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