Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips


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