Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips


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

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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