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

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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