Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips


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

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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